It was only a matter of time before the inevitable convergence of food waste user-uppers and resourceful vegans. Now it’s happened, and we’re all talking about aquafaba, that slick liquid left over after you strain a can of chickpeas for your hummus or salad or what-have-you. Yesterday, Jane Black published a story on the stuff
in the newspaper of record, calling it a “miracle,” albeit a somewhat mysterious one.
Discovered by ingenious home cooks and recently commandeered by chefs
, the stuff is a better egg replacer than vegans have ever found — and it uses up something that’s normally cast off as waste.
At Food52, we’ve experimented with aquafaba before; Caroline had great success
in turning it into mayonnaise, and slightly less success with a chocolate mousse.
But now that the word’s in our head again, we’re dreaming up everything we can do with it — starting with these recipes from around the net:
- Kenji’s fluffy aquafaba pancakes
- Marshmallow fluff
(which, inevitably, will lead to fluffernutters)
- Simple meringues
- Lemon meringue nests with whipped coconut cream and lemon curd
(because as Gena has taught us, coconut cream is another magical ingredient)
- Lemon meringue pie
And maybe once we’re well-versed in all things sweet and beany, we’ll start experimenting on our own and tinkering with macaroons
, and these little coffee meringues
. We’re also secretly hoping someone tries their hand at an aquafaba cocktail — if you do, or if you make any other aquafaba-related discoveries, we hope you’ll share your results!
See the original article here