Wordless(ish) Not-Wednesday: Ersatz Meringue

:!: :!: :!:

lemon pie
ersatz meringue


summary: eggless Lemon Pie; Almost-Vegan (it’s the crust…); coconut milk; Ersatz Meringue; aquafaba?!? internet to the rescue; a Wordless(ish) Not-Wednesday post

One of our friends told us about this trick to make meringue about two years ago. I confess that I didn’t really believe him.

aquafaba
aquafaba
whipping aquafaba, after adding cream of tartar and xanthan gum | 17:37
aquafaba
A few minutes later at 17:41, it was clear
that the bowl wasn’t large enough
ersatz meringue
Sugar and Lemon juice added at 17:45 and it was at stiff peak stage two minutes later: 17:47
ersatz meringue

You’ll never drain chickpea liquid down the sink again!
 
– The Food Network Kitchen | Vegan Meringues
Aquafaba (AF) or bean brine is leftover cooking water from cooking most legumes. I use chickpea water and have not tried using any other type yet. […] [S]oak dry chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil and then simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down before using.
 
– Ania, Lazy Cat Kitchen | Vegan Lemon Meringue Pies
Adding cream of tartar and guar gum or xanthan gum and continuing to beat will help thicken this egg-free meringue.
 
– Alicia Woodward, Gluten Free & More | Egg-Free Lemon Meringue Pie
I was daunted by the idea of vegan meringue for a long time and now I don’t know why. […] A few years back some geniuses discovered that the water (brine) from a can of chickpeas acted pretty much exactly like egg whites when whipped. […] [Y]ou can use that water for all sorts of egg-like things!
 
– Alison and Jaye, Loving It Vegan | Vegan Meringue – Airy And Perfect!
The word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. […] Aquafaba can be used to replace egg whites in many sweet and savory recipes.
 
– Aquafaba admins | The Official Aquafaba Website (aquafaba.com)
Aquafaba can be used in a number of ways:

  • It can be added to recipes unwhipped as an egg binder […]
  • It can be whipped into semi-stiff peaks and added to recipes as a whipped egg white substitute […]
  • It can be whipped into stiff peaks and made into things like meringues […]

 
– Dana, The Minimalist Baker | A Guide To Aquafaba

ersatz meringue
lemon pie

The recipe, you say? You want the recipe for Eggless Lemon Pie??

T pretty much followed Alicia Woodward’s recipe at Gluten Free and More:

lemon pie

The only part of the pie that is cooked is the crust. He used our little crème brûlée blowtorch for the colouring on the meringue.

I confess that I wasn’t completely crazy about the hint of coconut flavour in the filling. And its colour because of the added turmeric is a little garish, isn’t it? But setting these minor whinges aside, this pie was quite delicious.

What I really love about it is that the crust was made with lard. Ha! Nothing like using a lard crust for a vegan pie filling… I’m guessing that the Meghan Telpners of the world would be horrified. :whee:

Who is Meghan Telpner? I discovered her when wandering around on the internet to learn about making ersatz meringue. Her post is my absolute favourite excerpt about aquafaba.

Wow! There’s nothing like taking “a little learning” to extremes, is there? (Go Meghan!!):

Aquafaba has become the darling of the vegan world in the last couple of years because it can replicate egg whites in recipes. […] As for me? I don’t like aquafaba and you certainly won’t see me using it in my kitchen! […] Many canned goods are lined with bisphenol A (BPA), a chemical that interferes with our hormones. […] Since aquafaba is a relatively thin liquid, it becomes very easy for any chemicals to disperse throughout it. But what about BPA-free canned beans? Still, nope. […] Beans contain several anti-nutrients and other compounds that can negatively affect us.
 
– Meghan Telpner | What is Aquafaba and Why I Won’t Use It
A little learning is a dangerous thing;
drink deep, or taste not the Pierian spring:
there shallow draughts intoxicate the brain,
and drinking largely sobers us again.
 
– Alexander Pope, An Essay on Criticism, 1709

 

1 response to “Wordless(ish) Not-Wednesday: Ersatz Meringue

  1. barbara

    Wow! How amazing is that? This site https://www.huffingtonpost.ca/2016/06/16/aquafaba-recipes_n_10464596.html says it’s good when making ice cream and even marshmallows.

    The lardy crust with the vegan meringue! Hurrah! (And pfft to Meghan Telpner. “Beans contain several anti-nutrients and other compounds that can negatively affect us.” Seriously?)

    edit: Exactly. Meghan Telpner is clearly confused about how to prepare beans correctly. Frankly, I think it may not be going too far to say that her words “contain several anti-nutrients and other compounds that can negatively affect us”.
     
    And yes, I suspect that aquafaba would be perfect for ice cream making. And the marshmallows made with it would possibly be way better than marshmallows made with actual marsh mallows. (There was a hilarious episode of CBC’s Basic Black when a woman brought a bag of marshmallows made from marsh mallow for Arthur Black to try. He was polite. She offered to leave the bag with him and he said dryly, “No thank you.”)
     
    -Elizabeth

    Reply

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