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Aquafaba as a stand-in/replacement for egg whites: Chickpea water turns into meringue when whipped

cdh

By cdh
in Pastry & Baking

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cdh

cdh

Posted
Posted

This stuff has popped up on my radar recently, and I don't see any discussion on it here.  IT seems that chickpea canning liquid plus a good beating turns into a air filled protein matrix that does the job of egg white meringue in a lot of applications.

 

https://www.youtube.com/watch?v=kExpx2BzIOQ

 

Anybody here done anything cool with it?

  • Like 3

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Darienne

Darienne

Posted
Posted (edited)

I am, as the Brits would say, gobsmacked by this one.  Watched the video with the look of distaste on my mouth...I could tell. Don't know why.  It just seemed  sooooo bizarre.  And yet, chickpeas are my favoritest in the world almost.

 

Want to try the chocolate mousse idea...

 

This is what I am going to make first: http://kelliesfoodtoglow.com/2015/04/23/magic-chocolate-mousse/

Edited by Darienne (log)
  • Like 1

Darienne

 

learn, learn, learn...

 

We live in hope. 

Thanks for the Crepes

Thanks for the Crepes

Posted
Posted

cdh,

 

Member gfron1 made a dessert for a kid who had never had a real one at his restaurant back in April.

 

On this thread: http://forums.egullet.org/topic/151060-dessert-no-wheat-egg-peanut-tree-nut-barley-arrowroot/page-2

 

He includes a photo of the final product with chickpea meringue at post 43. Some discussion follows. It apparently deflates pretty quickly.

  • Like 1

> ^ . . ^ <

 

 

GlorifiedRice

GlorifiedRice

Posted
Posted

cdh,

 

Member gfron1 made a dessert for a kid who had never had a real one at his restaurant back in April.

 

On this thread: http://forums.egullet.org/topic/151060-dessert-no-wheat-egg-peanut-tree-nut-barley-arrowroot/page-2

 

He includes a photo of the final product with chickpea meringue at post 43. Some discussion follows. It apparently deflates pretty quickly.

 

Thats the same issue with the Flax Seed Gel meringue. According to Bhavna, it will revert if not used in a certain time. She also makes Macarons with it and f you read the comments on the two videos (meringues and gel) shes experimented with French Buttercream etc using it

  • Like 1

Wawa Sizzli FTW!

cdh

cdh

Posted
  • Topic Starter
Posted (edited)

Beaten egg whites start to go back to liquid after sitting a while too...  isn't that why gelatin stabilizers get thrown into mousses?  A pinch of agar would probably maintain the effect and the vegan-ity with this stuff...

Edited by cdh (log)

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

gfron1

gfron1

Posted
Posted

Beaten egg whites start to go back to liquid after sitting a while too...  isn't that why gelatin stabilizers get thrown into mousses?  A pinch of agar would probably maintain the effect and the vegan-ity with this stuff...

Hmm. I wonder. Agar needs heat to activate so I'm not sure if that would do the trick, but certainly one of the many hydrocolloids out there should help things.

  • Like 1

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Darienne

Darienne

Posted
Posted

Ed liked the chocolate mousse although he would have liked it to be thicker. Don't know that this is possible. He's always been a lover of the thicker, richer, sweeter, etc.

 

His jaw literally dropped when I told him what it was made from.

  • Like 4

Darienne

 

learn, learn, learn...

 

We live in hope. 

cakewalk

cakewalk

Posted
Posted (edited)

I also saw this a while ago, there was a photo on Tastespotting of macarons made with chickpea liquid. But while it made me curious enough to read about, it didn't make me curious enough to try. Although with the price of eggs going up, this might soon become a popular alternative. That chocolate mousse does look good. How does it taste? Can you tell that there's something "different" about it?

Edited by cakewalk (log)
  • Like 1
cdh

cdh

Posted
  • Topic Starter
Posted

So Darienne... do you think that adding something like Xanthan or Carageenan or other slime enhancer would help with the body of the mousse?  How about just more chocolate, or maybe just more cocoa butter?

  • Like 1

Christopher D. Holst aka "cdh"

Learn to brew beer with my eGCI course

Chris Holst, Attorney-at-Lunch

Darienne

Darienne

Posted
Posted

I did notice that by dessert suppertime, the bottom of the little mousse bowls had gone back to liquid. 

 

Also, I perked up the flavor by adding some raspberry/Chambord sauce.  A little liqueur never hurt anything.

  • Like 3

Darienne

 

learn, learn, learn...

 

We live in hope. 

GlorifiedRice

GlorifiedRice

Posted
Posted

You just know we will soon be seeing chckpeas without much liquid in the cans and the liquid being sold for a premium.

Perhaps they will be sold in a pouch like Tuna nowadays.

  • Like 2

Wawa Sizzli FTW!

  • 1 month later...
paulraphael

paulraphael

Posted
Posted

So the stuff doesn't taste like chickpeas?

 

I can see this as something un-wastefull to do with chickpea water, but other than that it would seem like there are better solutions. There are all kinds of hydrocolloids that make stuff whipable. Most are flavorless and offer excellent flavor release. 

 

You can even whip chocolate by itself ... for reference check out Hervé This's chocolate chantilly.

  • Like 1

Notes from the underbelly

  • 9 months later...
Alex

Alex

Posted
Posted

The New York Times has discovered aquafaba.

  • Like 2

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

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  • 11 months later...
Nancy in Pátzcuaro

Nancy in Pátzcuaro

Posted
Posted

Not sure if this is the correct forum--perhaps "Beverages and Libations" would be more appropriate.

 

I am interested in using aquafaba as a substitute for raw egg whites in a pisco sour. I know how to make it, though I tend to cook my own beans rather than using canned ones. My question is, can aquafaba be frozen and still whip up like an egg white? It doesn't last very long in the fridge, I know, so I'd like to stockpile it a little for future use. I'm cooking garbanzos right now and I know not to pour the liquid down the drain.

 

And if anyone has any tips for using it in other applications please let me know.

 

Nancy in Pátzcuaro

Formerly "Nancy in CO"

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