This cool substance is the liquid from a can of chickpeas or from cooking legumes at home. If you're using the liquid from canned beans, choose an unsalted variety. The liquid is very similar to the consistency of raw egg whites and can be used in recipes as a substitute.
I usually opt for chickpeas, and then use the peas for hummus,and retain the liquid for meringues or pav.
Ingredients:
- 400gm tin of Chickpeas in springwater (drain and save the liquid (aquafaba) to make meringues and put the chickpeas aside to make hummus) ideally refrigerate the aquafaba for a couple of hours.
- 1 cup caster sugar
- 3 tablespoons cornflour
- 1 teaspoon vanilla essence
Method
- Preheat oven to bake at 150 degrees.
- Put chilled aquafaba into mixer and mix until stiff peaks form.
- Add the vanilla essence and caster sugar a little at a time until all mixed.
- Fold through cornflour a spoon at a time.
- Line a great with baking paper and sprinkle lightly with corn flour to prevent sticking.
- Use a wet piping bag to make meringues onto baking tray.
- Place in centre of oven and bake for 15 minutes and then reduce heat to 120. Continue to cook for approximately 1 hour. Check through glass door (don't open door as like any pav or meringue, they might flop) and when they are looking a bit crispy and ever so slightly golden, turn the oven off and leave until child to touch.
- Carefully remove meringues from paper. If they're too spread out, next time try small but heaped high.
- Whip coconut cream and serve along with fresh berries and a dusting of icing sugar, cacao powder or a drizzle of dark chocolate sauce.
Recipe by Alina @ LittleByLittle
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