{"id":18216,"date":"2021-10-28T09:00:01","date_gmt":"2021-10-28T13:00:01","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=18216"},"modified":"2021-10-12T10:34:55","modified_gmt":"2021-10-12T14:34:55","slug":"aquafabulous-baking-with-chickpea-liquid-2","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/10\/28\/aquafabulous-baking-with-chickpea-liquid-2\/","title":{"rendered":"Aquafabulous: Baking with Chickpea Liquid"},"content":{"rendered":"\n
\"\"
Basic Meringue Cookies photo by Laura McGuiness<\/figcaption><\/figure>\n\n\n\n

Perhaps you\u2019ve heard about Aquafaba. The liquid you\u2019ve been draining from\nyour beans all these years is actually surprisingly similar to raw egg whites\nand can be used for baking in much the same way. The liquid can be baked,\nwhipped to make meringue, turned into marshmallows, or used to create uncanny\ncheese substitutes.<\/p>\n\n\n\n

Laura McGuiness shares her experience baking with aquafaba in a previous\nissue of Vegetarian Journal<\/em>. She\nexplains, \u201cAquafaba is still largely a mystery, even to scientists. The\nproteins and starches in the bean juice appear to mimic the proteins in egg\nwhites, but the exact science leaves something to be desired. What we do know\nfrom an analysis by The Norwegian Food Research Institute is that aquafaba is\nmainly composed of starch and proteins. Because of the high starch content,\naquafaba is able to form stable gels, which may aid in its ability to emulate\negg whites.\u201d<\/p>\n\n\n\n

You\u2019ll find the following recipes in this article along with photos of some\nof the baked items:
\nBasic Meringue Cookies
\nBaked Alaska
\nLemon Apocalypse Pie
\nChocolate Mousse
\nWalnut Fudge
\nLemon Dacquoise<\/p>\n\n\n\n

The article can be found here: Aquafabulous<\/a><\/p>\n\n\n\n

To subscribe to Vegetarian Journal<\/em>,\nvisit: http:\/\/www.vrg.org\/member\/2013sv.php<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Perhaps you\u2019ve heard about Aquafaba. The liquid you\u2019ve been draining from your beans all these years is actually surprisingly similar to raw egg whites and can be used for baking in much the same way. The liquid can be baked, whipped to make meringue, turned into marshmallows, or used to create uncanny cheese substitutes. Laura […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18216","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18216","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=18216"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18216\/revisions"}],"predecessor-version":[{"id":18218,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18216\/revisions\/18218"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=18216"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=18216"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=18216"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}