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Home Dish Vegan Meringue: Aquafaba/Beans Grind/Beans Juice (Chickpeas Cream): ‘AQUAFABA MERINGUE’

Vegan Meringue: Aquafaba/Beans Grind/Beans Juice (Chickpeas Cream): ‘AQUAFABA MERINGUE’

Name: How to cook Vegan Meringue: Aquafaba/Beans Grind/Beans Juice (Chickpeas Cream): ‘AQUAFABA MERINGUE’ - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Vegan Meringue: Aquafaba/Beans Grind/Beans Juice (Chickpeas Cream): ‘AQUAFABA MERINGUE’

An apt Vegan Replacement for the Dairy (Animal Bi-products) in the field of the Baking & Confectioners)

Ingredient

Food ration :

2 people

Cooking time :

10-12 hrs (prep to dish)

1 Cup

Chickpeas (Washed & Soaked overnight in the Warm Water)

1/2 Cup

Aquafaba (Already Prepared)

1 tsp

Vanilla Essence

3/4 Cup

Granulated White Sugar (Ground to a Powder: Castor Sugar)

Good Hand Blender

Cooking instructions

* Step 1

Drain the water from the soaked chickpeas & boil it with 5-6 whistles (As normally we do)

* Step 2

Allow it to cool down completely & strain the boiled water intact in a separate mixing bowl & keep aside the boiled chana to use it later in your choicest dishes (Any of your choice)

* Step 3

Now, with the hand blender: Start blending it initially...it’ll turn out to be frothy at the outset

* Step 4

Post that- the froth will start intensify & will start to form the desirable peaks: (soft, medium & tight/hard)

* Step 5

Since we need to work on with the boiled chickpeas water now: Using a hand blender, keep on blending it (for about good 15-25 mins time or even more until it starts forming its peaks)

* Step 6

For the desired Vegan Meringue (Any choicest flavours can be added to it as is required), blend the same when frothy- along with some vegan castor white sugar- (until you get its soft or medium peaks to use it desirably on the baked items)

* Step 7

As I’ve added into the same to get the Lemon Meringue: 1 tbsp Fresh Lemon Juice, Vanilla & Vegan or normal Castor Sugar has to be therein- else, we can’t work on it for the Meringue part (I work mostly with the medium peaks but herein- it’s just the soft peak is shown- Medium peak needs another 5-6 mins continuous blending)