Gloucestershire Vegan Group members have been having adventures with aquafaba! Yes ‘aquafaba’ literally the juice that comes off of a tin of chickpeas or beans – something we’ve been discarding without a thought until recently. This unappealing sounding by-product has been hailed as a magic ingredient. The secret seems to lie in the protein content of the water, which some vegan chefs have discovered behaves in a similar manner to egg-white when whisked. At our latest bring-and-share meal, on a balmy summer afternoon, we were treated to meringues with strawberries and cream, brought along by members of the group. It was the perfect summer dessert, here is the recipe for you all to enjoy:
The water out of one 400g can of chickpeas, drained and strained (apparently the water from other beans works too!)
140g icing sugar
1 teaspoon cream of tartar
1 large bowl (This must be very clean – any residue or oil could cause your meringues to deflate!)
1 medium or large bowl
Electric hand whisk or stand mixer
Piping bag with large nozzle of your choosing (mine was a star nozzle)
3 large baking trays
1. First, preheat your oven to 100 degrees Celsius, and line your baking trays with greaseproof paper.
2. Add the chickpea water to a large, clean bowl and beat on high speed with either an electric whisk or stand whisk. Do this for about 5 minutes.
3. After 5 minutes, while continuing to beat, gradually add in the icing sugar, a bit at a time. Once all the sugar is incorporated, sprinkle in the cream of tartar and the lemon extract.
4. Keep beating until the meringue is glossy, with very stiff peaks.
5. Scoop the meringue into your piping bag, pushing it down gently with a spoon or spatula. If the mixture doesn’t all fit in one go, you can do the piping in batches.
6. Pipe nests of meringue onto your lined baking sheets. To do this you basically want to first make a small circle (about 3 inches across), then add a two or three spirals on top, around the outer edge.
7. Bake in your preheated oven for 2 hours and 45 minutes. Then, switch off the oven and leave the meringues in there for an extra hour or two. They should be completely dry when you remove them.
The recipe is on veganlass.com
50g(2oz) coconut melted oil, heated,
( used heat treated (Suma), as I don’t like coconut)
1 tablespoon lime juice
1 tablespoon coconut flower nectar
Blend all ingredients together until completely smooth. Be careful when you add the liquid coconut oil as it can solidify on contact with the cold tofu
So it does need to be heated and not just liquid.
Its good on toast/scones with strawberry jam.