{"id":23852,"date":"2024-11-05T09:00:09","date_gmt":"2024-11-05T14:00:09","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=23852"},"modified":"2024-10-23T11:04:19","modified_gmt":"2024-10-23T15:04:19","slug":"baking-with-aquafaba-chickpea-liquid-3","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2024\/11\/05\/baking-with-aquafaba-chickpea-liquid-3\/","title":{"rendered":"Baking with Aquafaba (chickpea liquid)"},"content":{"rendered":"
\"\"<\/a>

Basic Meringue Cookies<\/p><\/div>\n

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.<\/p>\n

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

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

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

To subscribe to Vegan Journal<\/em>, visit: 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-23852","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23852","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=23852"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23852\/revisions"}],"predecessor-version":[{"id":23854,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/23852\/revisions\/23854"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=23852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=23852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=23852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}