The secret to vegan mayonnaise, meringue, and macarons is in your chickpea can

vegan meringues

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.

Canned beans


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:

And maybe once we’re well-versed in all things sweet and beany, we’ll start experimenting on our own and tinkering with macaroons
, soufflés
, 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!

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See the original article here