Aquafaba is the juice in the chickpea can and also a complete game changer – it is, you see, the most perfect egg replacer, for example when making meringues! The internet is flowing over with different recipes as this really is the cooking thing du jour at the moment, for vegans and non-vegans alike.
These ones are delicious, slightly flavoured with lemon and vanilla, and served with lingonberries (any berries will work), your favourite vanilla ice cream (mine is vegan) and a little drizzle of maple syrup. A fabulous way to end a long summer lunch.
- The aquafaba (water/juice) from one can of chickpeas (save the chickpeas of course, to make e.g. Hummus later)
- 4 tbsp powdered sugar, more to taste
- 1 tsp vanilla sugar
- A tiny squeeze of lemon (about ½ tsp)
- To serve:
- Vanilla Ice cream
- Berries of your choice (unsweetened)
- Maple syrup
- Turn the oven to 120 degrees.
- Pour the aquafaba into a clean bowl and whisk on full speed with an electric whipper for about ten to fifteen minutes, until you have merengue texture like cream (it should get really firm - when you turn the bowl upside down the cream shouldn't move).
- Now slowly add the powdered sugar, the vanilla and the lemon juice a little at the time while continuously whisking. Taste and add more sugar to your liking.
- Drop spoonfuls onto a parchment paper covered oven tray and place in the oven for about 50 minutes or until it's gotten a little firm-ish to touch plus a little brown.
- Remove from the oven, cool off and then slightly break them over scoops of vanilla ice cream and the berries. End with a drizzle of maple syrup.