The Mudcat Café TM
Thread #165215   Message #3961228
Posted By: Helen
11-Nov-18 - 03:58 PM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
I mentioned aquafaba - an amazing little magic ingredient. It's the water you drain out of a can of white beans, butter beans or chickpeas. The bit you usually throw away.

Raspberry Rose Vegan Macarons (Using Aquafaba)

The first part of the rather long recipe at that webpage:


    Macaron Shells:
    250 grams Aquafaba

    1/8 teaspoon Cream of Tartar
    Pinch of Salt
    150 grams Ground Almonds
    130 gram Pure Icing Sugar*
    110 grams Superfine/Caster Sugar
    A drop of Vegan Red Food Coloring
    A few drops of Organic Rose Extract

    Raspberry Rose Buttercream:
    125 grams Vegan Butter Substitute
    55 grams Icing Sugar
    A few drops of Organic Rose Extract
    A few drops of Vegan Red Food Coloring
    25 Raspberries

    Piping Bags with a Round Tip attached
    Silpat Mats or Silicone Baking Paper
    Baking Trays
    Spray Bottle filled with Water


    The night before you want to make your Macarons, prepare your Aquafaba. In a small saucepan, bring 250 grams of Aquafaba to a simmer. Let this simmer away until it has reduced to 110 grams of Aquafaba. (I pour it out and weigh it on a kitchen scale a few times in-between to check). Once it has reached 110 grams, pour it into a bowl to cool and then refrigerate overnight.
    Macaron Shells: Process Ground Almonds and Icing Sugar in a food processor and then sieve into a bowl, making sure there are no lumps in your mixture. Set aside.

[**This is the magic bit. Aquafaba acts like egg white.**]   

With a stand mixer fitted with a clean bowl and with clean beaters, whisk Aquafaba, cream of tartar and salt on high till it turns foamy and resembles frothed up egg whites. Make sure there is no more liquid left at the bottom of the bowl before moving on to the next step.

    Gradually add caster sugar in, bit by bit, whilst your mixer is turned on. Add your food coloring and Rose Extract in and then continue whisking on high for another minute. You should end up with a thick, glossy meringue. etc etc

She has other recipes e.g.
Vegan Chocolate Mousse made with Aquafaba (Chickpea Brine)

And there are heaps of recipes on the 'net if you search for "aquafaba recipes". You can use it wherever you would use egg white, as far as I know, so sweet or savoury.

I confess, I didn't precook the aquafaba the night before, blah blah. I just made a simple little crunchy meringue. They were yummy.