We know this sounds super weird but bear with us because you’ll be happy you did.
Meringues are the foundations of a good pavlova, the fluffiness in a light chocolate mousse, and the very essence of a French macaron.
But what if you’ve decided to try out veganism, or have an allergy to eggs?
The good news is that you can still have all those delicious items without compromising your diet!
All you need is a can of chickpeas — without the chickpeas.
Using the liquid leftover in the tin, you can make a substance called aquafaba that has the same consistency as fluffy egg whites when beaten up.
The aquafaba can be used in any dish that requires egg whites and thankfully does not taste like chickpeas or any other bean liquid you may decide to use. It can also be flavored, the same way as egg whites, by using vanilla and sugar.
One should use a full 3 tablespoons of aquafaba per 1 large egg, and 2 tablespoons of aquafaba per 1 large egg white.
Whisk away!
