Aquafabulous is the holy grail of books when it comes to understanding how to use Aquafaba.
You might be asking yourself what is Aquafaba?
The answer is simple Aquafaba is a liquid used as a vegan substitute for eggs. The liquid is a result of soaking or cooking legumes for an extended period of time or if you don’t feel like spending the time soaking your own beans you can easily obtain the liquid from a can of chickpeas which would have normally been discarded. Aquafaba can be used for just about anything that required an egg.
Aquafabulous is a book by Rebecca Coleman, that gives you a step by step guide that describes how to use Aquafaba with its easy to follow non complicated directions and recipes. I was blown away to learn that something that is normally discarded has so many uses.
This book was literally a lifesaver during the holiday’s considering I avoided reviewing it because I was kind of intimidated to cook with Aquafaba. Then one day I found this really great recipe for a pumpkin spice cake and I had no choice, but to use the magical ingredient. What I really appreciate about this book it is a great resource for all levels of cooking skills and in my case the book walked me through the authors many tips and techniques.
Although like a meringue it can be a bit temperamental at times, it is worth the effort, since Aquafaba adds moisture to a recipe and in many cases mimics the texture of egg whites. I guess you can say that from that day on I was hooked and never discarded the Aquafaba again.
Below is a recipe for Lemon Meringue Pie:
Lemon Meringue Pie
-Preheat oven to 350°F (180°C)
-Stand mixer fitted with wire whisk attachment
-9-inch (23 cm) pie plate
-Propane or butane torch (see Tips, at left)
-1 cup all-purpose flour 250 mL
-1⁄2 tsp salt 2 mL
-1⁄4 cup vegetable oil 60 mL
-2 tbsp cold water 30 mL
-1⁄3 cup water 75 mL
-1⁄3 cup unsweetened non-dairy milk 75 mL
-1 tbsp cornstarch 15 mL
-6 tbsp granulated sugar 90 mL
-Pinch salt Pinch
-Grated zest of 1 lemon
-6 tbsp freshly squeezed lemon juice 90 mL
(about 2 to 3 lemons)
-1⁄4 cup olive oil 60 mL
-1⁄3 cup aquafaba 75 mL
-1⁄3 cup granulated sugar 75 mL
-1⁄4 tsp cream of tartar 1 mL
1. Crust: In a large bowl, combine flour and salt. Add vegetable oil and stir well. Add water and stir to combine. If the mixture seems too dry, add a bit more water until it sticks together and forms a cohesive ball. The mixture should not be very sticky on the outside.
2. Roll mixture into a ball and place it in the center of a large sheet of wax or parchment paper. Place another sheet of paper overtop. Using a rolling pin, roll out to desired thickness (and so that crust is big enough to fit your pie plate with a little left over). Remove top layer of paper and flip upside down into pie plate. Trim.
3. Bake pastry crust in middle of preheated oven until lightly golden brown and a bit crispy around the edges, about 10 minutes. Remove from oven and let cool.
4. Lemon Curd: In a small bowl, combine water, non-dairy milk and cornstarch. Whisk well to combine. Pour into a small, heavy-bottomed saucepan and cook over medium heat, stirring well with a whisk, until it starts to bubble, about 5 minutes.
5. Add sugar, salt, lemon zest, lemon juice and olive oil. Continue to cook, whisking, until it thickens and bubbles, about 3 to 5 minutes. You’ll know it’s done when it coats the back of a spoon and you can run your finger through it without it running back together. Transfer to a separate bowl, cover and let cool in the fridge.
6. Meringue: In mixer bowl, combine aquafaba, sugar and cream of tartar. Set mixer speed to low and beat for 2 minutes. Turn speed up to medium and beat for 2 minutes. Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.
7. Spread lemon curd in an even layer in pie shell. Top with meringue. With torch at full blast, holding it 2 to 3 inches (5 to 7.5 cm) from surface, toast top of meringue until golden brown. Serve immediately.
You can make individual lemon meringue tarts by following the same process, substituting a 12‑cup muffin pan for the pie plate.
The pie crust and lemon filling can be made up to 1 day in advance and stored in an airtight container in the fridge, but the meringue should be made shortly before serving.
Thick and containing chunks of coconut meat, pure creamed coconut can be found in your grocery store near the canned coconut milks or where beverage mixes are shelved. It comes in a sealed plastic pouch, often inside a cardboard box. The Grace brand is often the easiest to find.
Make sure to use sugar that has not been filtered through bone char, because it’s not vegan.
Courtesy Images and Recipe: Rebecca Coleman & Robert Rose