Aquafaba instead of eggs: 3 simple recipes

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Aquafaba is the liquid that remains after cooking chickpeas, beans, lentils, and other legumes. It is highly valued by vegetarians for its ability to mimic the properties of eggs. It can be used to make many simple, affordable, and, most importantly, delicious dishes: meringues, mayonnaise, and chocolate mousse.

Vanilla meringue with aquafaba

Vanilla meringue with aquafaba

Meringue made with aquafaba turns out dry and hard, without the moist “chewy” inside that some fans of this sweet dessert love so much. Otherwise, you can experiment with it in the same way as with traditional meringue, adding nuts or chocolate. And it holds its shape perfectly, so bake meringue in small batches and decorate cakes, pies and pastries.

INGREDIENTS:

• 150 ml aquafaba
• 100 g powdered sugar
• vanillin
• salt to taste

RECIPE

1. With a mixer at medium speed, beat the aquafaba with a small pinch of salt until soft peaks form. Gradually (in parts), without stopping beating, add the sugar and vanilla. Beat until the mixture is thick and glossy.
2. Transfer to a pastry bag and place the meringues on a baking sheet lined with baking paper at a certain distance from each other. Bake in a preheated oven to 110 ° C, 60-70 minutes. Leave the finished meringues in the turned off oven (with the door open by 5-6 cm) for 20-30 minutes, and then transfer to a wire rack to cool completely.

Aquafaba Mayonnaise

Mayonnaise on aquafaba

You can scold mayonnaise and wrinkle your nose as much as you want, but if the most popular sauce is prepared at home, it is difficult give up And here is also a vegan version! Mayonnaise on aquafaba is delicate, light, uniform. Yes, you don't spread it on bread (although why do that), it is thinner than the classic, but it is great for salad dressing.

INGREDIENTS:

• 60-70 ml aquafaba
• 12-14 pieces of ready-made chickpeas
• juice of half a lemon
• 1 tbsp. Dijon mustard
• 150 ml of refined sunflower oil
• 1-2 tbsp. extra virgin olive oil without a strong aroma and bright taste
• 1 clove of garlic
• dill
• salt to taste

RECIPE:

1. Grate the garlic on a fine grater. Place all ingredients, except the oil, in a blender bowl and blend until smooth. Add salt.
2. Gradually, in a thin stream, add the oil. Continue beating until smooth. The mixture should thicken. Important! Aquafaba mayonnaise may not be as thick as traditional mayonnaise at first, but it will thicken after standing in the refrigerator.
3. Add olive oil, finely chopped dill and mix thoroughly.

Aquafaba Chocolate Mousse

Aquafaba Chocolate Mousse

Why didn't we know before that chocolate mousse can be made with aquafaba? It's so delicious! No eggs! The dessert tastes indistinguishable from the traditional one, the main thing is not to skimp on high-quality chocolate. You just can't store it, although who would store such a delicious dish?

INGREDIENTS:

• 200 g of dark chocolate
• vanilla extract
• 150 ml of aquafaba
• 1 tbsp. lemon juice
• 100 g of powdered sugar
• salt to taste
• berries or mint for decoration

RECIPE:

1. Break the chocolate into pieces. Melt the chocolate in the microwave or in a water bath. Add the vanilla and cool slightly, stirring occasionally.
2. With a mixer on medium speed, beat the aquafaba with lemon juice and a small pinch of salt until soft peaks form.
3. Gradually (in parts), without stopping beating, add the powdered sugar. Beat until stiff peaks form.
4. Pour in the melted, slightly cooled chocolate and mix the mass with gentle movements from top to bottom until smooth. Only until smooth, do not overdo the mixing here! Divide the chocolate mousse into glasses or crèmes. Garnish with berries or mint and serve immediately.

You can make aquafaba yourself by boiling the beans, or simply use the liquid from canned green peas. Now that jar of peas you opened for Olivier will be an excuse to treat your family to some delicious desserts.