I confess: I’ve tried cooking with aquafaba. I’ve TRIED. But… it’s just too disgusting. I’m sorry, I just can’t do it. Open the can, look at that nasty bean water, and.. what?! make a cake with it!? No. Just no. I think I’ve found a bunch of vegan recipes that are WAY WAY better. I’m going to stop posting aquafaba recipes, because I just can’t bring myself to feed that nasty looking stuff to my family. Or cook with it myself. Yuck.
3 tbsp aquafaba to 1 egg
Can use this replacement for cookies, brownies, cakes, mousse, waffles, pancakes, merinue, mayonnaise, anywhere you use eggs. Can also use homemade aquafaba instead of store bought aquafaba.
1/2 c of the liquid in a can of garbanzo beans (called aquafaba)
1 c sugar
1 tbsp tapioca starch
1 tsp extract of choice (vanilla, almond, lemon, mint)
food color if desired
- Mix well in kitchenaid for 10-15 min until light and fluffy.
- Bake 350 F for 45 min. Let cool in oven.
- If stiff peaks do not form, add another 1/2 c sugar and mix on high for another five minutes. Also can try adding 1/2 tsp cream of tartar.
Here’s the thread.
It is very difficult to replace eggs in baking.
Just read an article with a genius egg replacement (which can even be used to make meringue!!!!!!!!!!!!).
Please try it and let me know how you like it.
I’m attaching a copy of the text of the article below. I’ve kept all of The Week’s hotlinks for your reference.
You’ve heard of root-to-stalk and nose-to-tail cooking, but here’s a way to limit waste that may not have crossed your mind: Use the water in a can of chickpeas. Why on earth would you want to do this?
Three tablespoons of chickpea water can replace a whole egg. The substitute works best in recipes like cakes and quick breads, but it can work for cookies, too.
Two tablespoons of chickpea water can replace one egg white. Simply beat the brine as you would an egg white, and in a little extra time, you’ll see magical results. While you may be able to whip egg whites into a desired consistency within a few minutes, whipping chickpea water requires a little extra time. Expect to whip it for at least 15 minutes.
In addition to whipping for longer, you also have to be careful with the temperature. Whether you’re making meringue cookies or meringue topping, never heat the brine above 250 degrees and keep a close eye on the oven.
Skeptical? Thanks to vegan baker Goose Wohlt, who some credit with discovering the brine’s meringue-like properties, there’s a growing movement behind what people are calling “aquafaba.” Dan Barber even used the stuff at his food scraps pop-up wast-ED.