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Aquafaba is made for delicious recipes
Meringue
- 10 g of AQUAFABY;
- 150 ml of water (40-60 °С)
- 100-150 g of sugar;
- 1⁄3 teaspoon of citric acid
(or 1 teaspoon of lemon juice);
- vanillin - a handful
- 150 ml of water (40-60 °С)
- 100-150 g of sugar;
- 1⁄3 teaspoon of citric acid
(or 1 teaspoon of lemon juice);
- vanillin - a handful
INGREDIENTS:
Pour the water into the bowl, add the aquafaba and then beat at high speed for 5 minutes. While whisking, gradually add sugar. After about 5 minutes, add citric acid or vanillin juice. Keep whisking until the mixture is very thick and no longer dripping from the beaters. This process should take 10-15 minutes.
When the mixture is complete, shape the meringue on a baking sheet covered with baking paper. Bake in a preheated oven for around 60 minutes at 100-120°C. If the meringue is hard enough and can be easily removed from the paper, it is ready. If not, then put it back in the oven but keep checking until it is done. To keep the dessert crispy, do not expose it to air, as this will absorb the moisture. When done, Place the meringue in an airtight container with a paper towel on the bottom.
When the mixture is complete, shape the meringue on a baking sheet covered with baking paper. Bake in a preheated oven for around 60 minutes at 100-120°C. If the meringue is hard enough and can be easily removed from the paper, it is ready. If not, then put it back in the oven but keep checking until it is done. To keep the dessert crispy, do not expose it to air, as this will absorb the moisture. When done, Place the meringue in an airtight container with a paper towel on the bottom.
PREPARATION:
Macaroons
Pour the water into the bowl, add the aquafaba and beat at high speed for 5 minutes. Add the remaining sugar, vanilla and colour. Beat at high speed until the mixture is thick and shiny. Mix the almond flour with the powdered sugar. After this, Pour half of the mixture into the whipped aquafaba and mix with a spatula. Then add the remaining almonds and mix them in with the dough, folding from the edge to the center. This is called Kneading and is very important. Do not do this for too long, otherwise the dough will become too think and will not rise in the oven. But not too little. Repeat the folding movements and observe the consistency. The mass should become thick and with the help of tape, run off the spatula and not fall into pieces. Transfer the mixture to a large compression sleeve. Line two baking sheets with baking paper and place 20 circles. Do this in one stroke, holding the bag directly above the center of the pasta. Hit the baking tray on the table to remove excess air bubbles from the dough. Then Allow the pasta to dry at room temperature for 2 hours.
Place the first baking sheet in a cold oven and turn it too 100°C. Bake for about 20 minutes. You can tell if the cakes are ready when they easily fall off the paper and the crust is strong enough on top. Turn off the oven and leave the pasta inside for 15 minutes. Then open the door and wait another 15 minutes. Only then remove the cakes and let them cool down to room temperature. When the oven has completely lost heat, repeat this process for the second portion. Brush the cooled halves with chocolate paste, jam or cream combine.
Place the first baking sheet in a cold oven and turn it too 100°C. Bake for about 20 minutes. You can tell if the cakes are ready when they easily fall off the paper and the crust is strong enough on top. Turn off the oven and leave the pasta inside for 15 minutes. Then open the door and wait another 15 minutes. Only then remove the cakes and let them cool down to room temperature. When the oven has completely lost heat, repeat this process for the second portion. Brush the cooled halves with chocolate paste, jam or cream combine.
- 12 g AQUAFABY;
- 180 ml of water (40-60 °С);
-65 g of sugar;
-1 tablespoon of vanilla extract or vanillin at the tip of a knife;
-a drop of food coloring (see instructions on the packaging);
-125 g of Almond flour;
-65 g of powdered sugar;
- chocolate paste, jam or any other cream for the layer (aquafaba cream can also be an option).
- 180 ml of water (40-60 °С);
-65 g of sugar;
-1 tablespoon of vanilla extract or vanillin at the tip of a knife;
-a drop of food coloring (see instructions on the packaging);
-125 g of Almond flour;
-65 g of powdered sugar;
- chocolate paste, jam or any other cream for the layer (aquafaba cream can also be an option).
INGREDIENTS:
PREPARATION:
- 170 g of dark chocolate;
- 17 g AQUAFABY;
- 240 ml of water (40-60 ° С);
-1⁄8 teaspoon of tartar (can be replaced with white wine vinegar or lemon juice);
-1 tablespoon of sugar;
-vanillas - a handful;
-fresh berries for decoration.
- 17 g AQUAFABY;
- 240 ml of water (40-60 ° С);
-1⁄8 teaspoon of tartar (can be replaced with white wine vinegar or lemon juice);
-1 tablespoon of sugar;
-vanillas - a handful;
-fresh berries for decoration.
Melt the chocolate in a water bath or microwave. Then Let it Cool down. When it has cooled, Mix the aquafaba with the tartar water and beat until soft, which will take 5 to 10 minutes. Add sugar and vanilla, then beat for a few more minutes. Pour the melted chocolate into the mass and gently mix it with a spatula. Pour the mousse into glasses and refrigerate for 4 hours. Garnish to taste with fresh blueberries.
INGREDIENTS:
Chocolate mousse
PREPARATION:
Cake cream
- 9 g of AQUAFABY;
- 120 ml of water (40-60 ° С);
- 16 ml of lemon juice;
- vanillin at the tip of a knife;
- 120 g of sugar.
- 120 ml of water (40-60 ° С);
- 16 ml of lemon juice;
- vanillin at the tip of a knife;
- 120 g of sugar.
Pour the water into the bowl, add the aquafaba and lemon juice, then start whipping. After about 15 minutes, add the vanilla and sugar in small portions. Continue whipping for a few more minutes. This cream can replace airy cream in cakes and pastries. You can eat this with fresh blueberries.
INGREDIENTS:
PREPARATION:
Mozzarella
- 40 g of raw cashews;
- 17 g AQUAFABY;
- 240 ml of water (40-60 °С);
- 2 tablespoons of starch;
- 2 teaspoons of carrageenan;
- 1 teaspoon of lactic acid or lemon juice;
- 1 teaspoon of nutritional yeast;
- 3⁄4 teaspoon of salt;
- 6 tablespoons of refined coconut oil.
- 17 g AQUAFABY;
- 240 ml of water (40-60 °С);
- 2 tablespoons of starch;
- 2 teaspoons of carrageenan;
- 1 teaspoon of lactic acid or lemon juice;
- 1 teaspoon of nutritional yeast;
- 3⁄4 teaspoon of salt;
- 6 tablespoons of refined coconut oil.
First, soak cashews overnight or simmer in boiling water for 15 minutes. Mix the nuts with water, then add the aquafaba and beat at high speed until frothy. The mixture should have a smooth consistency. Pass through a sieve to get rid of small bits of nut and transfer to the blender again. Add starch, carrageenan, lactic acid, nutritional yeast, and salt. The amount of the latter may vary depending on how salty the aquafaba originally was. Mix the ingredients, then pour in the coconut oil and mix quickly again (if using solid oil, dissolve it first, then let it cool to room temperature). The mixture should be smooth and slightly thick.
Pour the mixture into a saucepan and put on medium heat, stirring constantly. Gradually, the mixture will turn shiny and smooth, like melted cheese. When it starts to bubble around the edge and thickens, remove the pan from the heat. Pour into a mold and refrigerate for a few hours to harden the mixture. Use with any dish like regular mozzarella.
Pour the mixture into a saucepan and put on medium heat, stirring constantly. Gradually, the mixture will turn shiny and smooth, like melted cheese. When it starts to bubble around the edge and thickens, remove the pan from the heat. Pour into a mold and refrigerate for a few hours to harden the mixture. Use with any dish like regular mozzarella.
INGREDIENTS:
PREPARATION:
ul. Aleje Jerozolimskie, nr 101, office 7
GR Solution Sp. z o.o.
NIP: 7011014854
REGON: 388001421
REGON: 388001421
02-011, Warsaw
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