Aquafaba is the liquid that remains after chickpeas, beans, lentils and other legumes are boiled. It is highly valued by vegetarians because of its ability to mimic the properties of an egg. It can be used to make many simple, affordable and, most importantly, delicious dishes: meringue, mayonnaise and chocolate mousse.
Aquafaba vanilla meringue
Aquafaba meringue comes out dry and stiff, without the moist “pull” inside that some fans of this sweet dessert love so much. Otherwise, you can experiment with it just as you would with a traditional meringue by adding nuts or chocolate. And it holds its shape perfectly, so bake the meringue small and decorate cakes, pies and pastries.
You can scold mayonnaise and wrinkle your nose all you like, but if the most popular sauce is homemade, it’s hard to give it up. And here’s a vegan option too! Aquafaba mayonnaise is delicate, light and uniform. Yes, you can’t spread it on bread (although why would you do that), it’s more liquid than the classics, but it’s great for dressing salads.
Aquafaba chocolate mousse
Why didn’t we know before that you can make chocolate mousse with aquafaba? It’s so good! No eggs! The dessert tastes just like a traditional dessert, just don’t skimp on the quality chocolate. But you can’t store it, although who would store such a delicious dish?