Chickpea
Adventures in Aquafaba: Making Vegan Chocolate Mousse, Mayonnaise, & Marshmallow Fluff
The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).
Order nowPopular on Food52
15 Comments
beth
October 19, 2017
I read that if you use bean water from chickpeas with no added salt that there's not so much of a bean flavor. Might be worth a shot with the meringue!
monica
March 13, 2017
I did the marshmallow fluff from Chocolate Covered Katie too, and added rose water and vanilla to mask the beany flavour. Turned out pretty good. Put in the freezer and will serve it as a topping for mousse rather than marshmallow fluff.
Ania M.
April 22, 2016
It sounds like chocolate in your chocolate mousse seized hence the graininess, it happened to me a few times before I realised what I was doing wrong. Aquafaba really is miraculous, I've used it to a great effect in meringues, mayo, cookies, cakes, tempura. Now I'm experimenting with pavlova :) and I'm pretty confident it will work eventually.
Lynn D.
January 10, 2016
Have you every made (regular) mayonnaise with a stick blender? I wonder how it would work with aquafaba mayonnaise?
AntoniaJames
June 26, 2015
Somehow, using disodium EDTA as a primary ingredient in any of these recipes (or any other for that matter) just does not appeal to me. I understand from the other thread that one can also use the cooking water from dried chick peas. I'd be interested in seeing a Food52 test taking that approach instead. ;o)
Caroline L.
June 26, 2015
we'd like to give it a try, too! (we went with the canned stuff for speed while recipe testing.) if you experiment with the cooking water from dried chickpeas, let us know how it goes! some of the commenters on our first post, about aquafaba meringues, suggested that it did work.
Panfusine
June 25, 2015
I used aquafaba in place of the egg in Emiko Davies's recipe for Maritozzi. Worked like a CHARM!
http://www.panfusine.com/2015/06/the-we-knead-to-bake-project-28.html
http://www.panfusine.com/2015/06/the-we-knead-to-bake-project-28.html
Elizabeth S.
June 24, 2015
This aquafaba madness is so intriguing! I'm allergic to chickpeas, but I can have pinto beans. Next time I'm making canned beans for dinner, I'm going to whip some up and see what happens.
Caroline L.
June 24, 2015
please let us know how it goes! i'm so curious about what other varieties of bean juice are capable of.
Ali S.
June 24, 2015
Caroline had the great idea of trying black bean liquid in something chocolatey. I'm so intrigued!
Laura M.
June 24, 2015
My first attempt at aquafaba was a disaster! It took SO long to get the bean water to whip up (for just a simple meringue) and then when took it out of the oven it was completely flattened and stuck to the parchment. Too much sugar? Not enough whipping? Do I need to whip it on the highest setting from the start? I was really looking forward to feeding meringue cookies to my husband and then springing it on him that it was made from bean juice...
Caroline L.
June 24, 2015
oh no! i'm sorry to hear that your bean meringues didn't work out. if you want to try again, i had the best luck whipping a can's worth of aquafaba + a big pinch of cream of tartar + 1/2 cup sugar on the highest setting for about 13 minutes. the cream of tartar definitely helped stabilize the "meringue."
See what other Food52 readers are saying.