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Baking magic with aquafaba : transform your favorite vegan treats with the revolutionary new egg substitute / Kelsey Kinser.

by Kinser, Kelsey.

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Ulysses Press, 2017.

Vegetable juices.

Ingredient substitutions (Cooking)

9781612437217 (pbk.)

Alternate title:

Aquafaba : transform your favorite vegan treats with the revolutionary new egg substitute

138 pages ; 24 cm.

"100 delicious recipes"--Cover.

Introduction -- Breakfast -- Cake -- Candies -- Mousses, pies, and plated desserts -- Cookies -- Macarons -- Ice Cream -- Holiday specials -- Savory treats -- Spreads and dips -- Conversions -- About the author.

"Move over tofu, there's a miraculous new egg replacement in town! With baking properties so amazing it can create fluffy quiche and light meringue, aquafaba (also known as bean water) is the breakthrough ingredient that will revolutionize your vegan baking. Cooking dried chickpeas using a slow cooker is the easiest way to make your own aquafaba. Includes recipes for making aquababa using a slow cooker or using a regular stovetop. Inside are recipes for creamy sweet treats and rich savory dishes, such as: Key Lime Mousse; Chocolate Pirouette Cookies; Lemon Meringue Pie; Birthday Cake Waffles; Pistachio Macarons; Sponge Cake; Rocky Road Ice Cream; Cranberry Orange Scones; Pesto Flatbread; Baked "Mozzarella" Sticks; Hollandaise Sauce; Garlic Aioli; and more. This cruelty-free ingredient is as versatile as it is tasty. It can be whipped into cakes, pie fillings, delicious icings and used as a fat substitute for butters, aiolis and cheeses, without sacrificing texture or flavor. Kelsey Kinser is a classically French trained pastry chef now living in the Hudson Valley"--Provided by publisher.

"Aquafaba is the name for the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. The most common use of aquafaba is as a replacement for egg white. It is composed of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process. This unique combination of ingredients gives it a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties"--From wikipedia.org website.

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