John Myers
Ingredients for 1 servings:
- 300 g chickpeas, dried
- n. B. water
- 1 tsp locust bean gum
Instructions
Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 13 hours 55 minutes
the versatile, vegan egg whites as a by-product of cooking chickpeas
Cover the chickpeas with enough water (about 3 thumbs’ widths) and let them soak overnight (about 12 hours). Then simmer the chickpeas in the soaking water for about 60-90 minutes until soft. Stir occasionally and add more water if necessary. When the chickpeas are tender, drain them through a sieve, reserving the cooking water in a small saucepan. Simmer the chickpea water for about 15 minutes to reduce it. You will have about 150-200 ml of chickpea water left. Allow this to cool and refrigerate. It can then either be made into meringue or bottled. It freezes well and will keep in the refrigerator for several days. To make egg whites (aquafaba), pour the chickpea water (about 30 ml is equivalent to one egg white) into a clean bowl and beat with a hand mixer for a few minutes until frothy. Then add the locust bean gum and beat for a few more minutes until a firm, firm mixture forms. If desired, add powdered sugar to the mixture. The egg whites can now be used instead of egg whites in baking and cooking.
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