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 among vegetarians for its ability to imitate the properties of an egg. On its basis, you can prepare many simple, affordable and, most importantly, delicious dishes: meringue, mayonnaise and chocolate mousse.

Vanilla meringue on aquafaba

Vanilla meringue on aquafaba

The aquafaba meringue turns out to be dry and hard, inside it there is no moist "pull" 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 of aquafaba
• 100 g of powdered sugar
• vanillin
• salt to taste

RECIPE

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

Mayonnaise on aquafaba

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 to give it 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's thinner than the classic, but it's great for dressing salads.

INGREDIENTS:

• 60-70 ml of aquafaba
• 12-14 pieces of ready-made chickpeas
• juice of half a lemon
• 1 Art. l. Dijon mustard
• 150 ml of refined sunflower oil
• 1-2 st. l. extra virgin olive oil without 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 oil in a blender and blend until smooth. To salt
2. Gradually, in a thin trickle, add oil. Continue beating until smooth. The mass should thicken. Importantly! Mayonnaise on aquafaba may not be as thick as traditional mayonnaise at first, but after standing in the refrigerator, it will become thicker.
3. Add olive oil, finely chopped dill and mix thoroughly.

Chocolate mousse on aquafaba

Chocolate mousse on aquafaba

Why didn't we know earlier that chocolate mousse can be made in aquafaba? After all, it is so wonderful! No eggs! The taste of the dessert is indistinguishable from the traditional one, the main thing is not to skimp on high-quality chocolate. Only it cannot be stored, although who would store such a delicious dish.

INGREDIENTS:

• 200 g of dark chocolate
• vanilla extract
• 150 ml of aquafaba
• 1 Art. l. 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 over a water bath. Add vanilla and cool slightly, stirring occasionally.
2. Using a mixer on medium speed, beat the aquafaba with the lemon juice and a small pinch of salt until soft peaks form.
3. Gradually (in parts), without stopping to beat, add powdered sugar. Beat until stiff peaks form.
4. Pour in the melted, slightly cooled chocolate and mix the mass with gentle up-and-down movements until smooth. Only to homogeneity, you should not abuse mixing here! Spread the chocolate mousse in glasses or cream cups. 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 the opened pea can for Olivier will be an occasion to delight your family with delicious desserts.