How to make dessert using brine from canned beans | Vegan Meringue with Aqua Faba | Tutorial
The best way to bake the fluffy treat is to use bean brine - and plenty of sugar to sweeten it.
Vegan chef Mary, who runs a YouTube channel and blog called Mary's Test Kitchen, revealed the inventive recipe on a video blog this week.
You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.
This recipe requires the use of refined sugar. If you don't/can't consume refined sugar, do not make this recipe for yourself.
- 1/2 cup aquafaba
- 3/4 cup granulated white sugar, ground down to a powder
- 1 teaspoon vanilla extract
- 120 ml aquafaba
- 150g granulated white sugar, ground down to a powder
- 5 ml vanilla extract or other flavouring
you'll need half a cup of brine to create the perfect meringue - which is called Aqua Faba by her - in a large mixing bowl.
Whip it up until it's creamy and stiff but not too stiff and add powdered sugar to taste.(add three quarters of a cup while gradually mixing it in.)
Then bake it at a low temperature for a couple of hours.
Brand to brand and even can to can, the bean brine's consistency will be thinner or thicker. It doesn't have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.
If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 - 50%.
I like to chill my aqua faba before starting, but this is not essential. The aqua faba WILL whip up whether it is cold, room temperature, or even hot.
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