Aquafaba : the magical ingredient for your vegan recipes

  • Post category:S'informer
  • Reading time:3 mins read
Aquafaba, meringues, macarins, brownies, muffins, patisserie végétale
In the captivating world of plant-based baking, one ingredient has recently stood out, revolutionizing the way we approach recipes without animal products. That ingredient is aquafaba. Behind this mysterious term lies a simple yet often underestimated liquid : the cooking water from chickpeas. Keep it close, because I’m about to show you how to use it in your vegan recipes !

Aquafaba : The new magical formula for your desserts

You might think it comes straight out of a Harry Potter spellbook, yet aquafaba is a term derived from Latin, meaning “bean water.” And for good reason, it has an amazing property: it whips into a light, airy foam, much like egg whites. This unique characteristic makes it an essential substitute in vegan baking, opening the door to a world of creative possibilities.

From light meringues to delicate macarons

One of the most popular uses of aquafaba is creating light, airy meringues. When whipped with sugar, it forms a perfectly stable base, ready to be shaped into little sweet delights. Even macarons, known for their delicate texture, can be made vegan thanks to this magical liquid.

Emulsifying and binding in creams and doughs

Aquafaba isn’t limited to airy desserts. In vegan baking, it can also be used to create creamy custards and light doughs. It acts as an emulsifier, giving a smooth, velvety texture to pastry creams.

Quelques astuces pour bien utiliser l’aquafaba dans votre cuisine véganne

Pour en exploiter pleinement le potentiel, conservez simplement l’eau de cuisson des pois chiches en conserve. Veillez à la laisser refroidir avant utilisation, puis battez-la comme des blancs d’œufs. Ajoutez du sucre graduellement pour des résultats optimaux.

The secret to egg-free desserts

Whether it’s for moist cakes, light muffins, or rich brownies, chickpea water blends perfectly into baking mixtures. Its ability to retain moisture and add lightness ensures results that are comparable to traditional egg-based recipes.

Tips for using aquafaba in your vegan kitchen

To make the most of its potential, simply save the cooking water from canned chickpeas. Be sure to let it cool before use, then whip it just like egg whites. Gradually add sugar for the best results.

Aquafaba : a culinary revolution

In conclusion, aquafaba is more than just an alternative ingredient, it’s a true revolution in the world of vegan baking. With this magical liquid, bakers can not only recreate classic recipes but also explore entirely new flavor possibilities. The magic of aquafaba lies in its versatility, simplicity, and limitless potential.
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