If you ever peek in the fridge to find yourself fresh out of eggs or are just looking for an alternative, there’s a surprisingly simple option that will bring your cooking to the next level.
Food52 reports that leftover canned chickpea water, also known as aquafaba, can actually be turned into a tasty and easy egg substitute. Innovative chef Dan Barber, behind Blue Hill restaurant in New York City, was the first to introduce this technique. The culinary world has since been abuzz with discussion and experimentation with this new trick that is incredibly simple to try on your own.
You can either use the liquid itself as a substitute; but why not impress your friends by making a batch of fluffy meringue cookies in just a few simple steps?
- First, take the chickpea liquid (3 tablespoons equals one egg) and whip it in a mixer for about 15 minutes until it forms stiff peaks.
- Then to mask the bean scent, add in a dash of vanilla and sugar to your liking.
- Carefully place small scoops of the mixture onto a baking tray and cook at 250 degrees for about 40 minutes.
- Let the meringues cool, then proceed by indulging.
Aquafaba is a great option for vegans, those with specific dietary restrictions or adventurous cooks. Want to learn more? Check out this website, which lists aquafaba-centered cooking tips, recipes and more.