General Chat Thread II

:pac:

Nope, Norway.

First time using aquafaba. I've only a couple of pics 'cause meringues, coconut macarons and the raw mixture left over have all been devoured.

I was afraid there'd be a chickpea aftertaste, but there wasn't.

I used the liquid from two tins of cooked chickpeas. I added the grated zest of one lemon and a couple of tablespoons of its juice (organic, untreated and carefully washed) and some vanilla. I gave it a good stir and then I let it rest for a few hours (this is what eliminated the chickpea aftertaste). Then I added sugar like I would for a normal meringue and let the stand mixer whip the hell out of it. I had to stop myself from eating all the meringue as it was, but I took a good few samples with a serving spoon (quality control and all that).

The first batch of cooked meringues was excellent and would have been better with a proper oven.

I added grated coconut (the dry kind) to the remaining mixture and baked some of that, too (again, too much sampling ensued, both before and after baking). Then I let the remaining mixture rest again so that the coconut could absorb some of the humidity and put that into an ice tray.

Absolutely divine. The raw mixture could be used as a topping on a butter and digestives base, to be eaten pretty quickly (the meringue tends to deflate when left there), or as a filling for the coconut macarons (i.e. the 2nd batch above - the coconut got slightly toasted in the baking), even better with some shavings of dark chocolate mixed in. The frozen version can be covered in chocolate to make a summery praline or a version of choc ice depending on the size - it doesn't set very hard and it's very creamy.

Folks, a complete success. I'd better not check my blood sugar level any time soon.