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Chickpea Meringues Sweeten Vegan Plates

An Indiana software engineer has whipped up a frothy vegan alternative to egg whites.

An egg replacement made from legume water is adding some missing fluff to vegan menus.

Perky meringues, fluffy pancakes and proper pisco sours are no longer out of range for vegan cooks, thanks to a little trick that is taking the egg-free community by storm.

Last year, a vegan in Indiana tried whipping the juice from a can of chickpeas in a blender.

The result was a frothy foam that forms stiff peaks much like its chicken-born counterpart.

The liquid contains proteins, starch and saponins that form robust bubbles when whipped.

He posted the results – which he calls “aquafaba” – to a Facebook group, and it has since kind of rocked the vegan world.

Most commercial egg replacements have to be cooked, and bubble-making kitchen hacks like baking soda and vinegar don’t have the resilience to form peaks and meringues.

A condiment company has recently introduced a new vegan mayonnaise that uses aquafaba, and the ingredient is now appearing on menus for trendy vegan popups.

Read More:

  • Vegans Whip Up a Secret Weapon: Aquafaba (New York Times)
  • Everything You Need to Know About Aquafaba, the Vegan Wonder Ingredient (Bon Appétit)
Chad Bouchard

Chad Bouchard is a veteran reporter and WFIU alum who has covered wild and wooly beats from Indonesia to Capitol Hill. His radio work has aired on NPR, PRI and Voice of America, and his writing has appeared in The Sunday Telegraph and Scientific American’s health magazine, Lives. He has also spent a lifetime gardening, foraging and eating weird stuff.

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