Saturday, August 1, 2015
Don't you love it when a product is marketed as a "miracle" and it actually is, in its own benign way? That's true for aquafaba or chickpea juice. It's been touted as the vegan egg replacer to replace all egg replacers. Some genius (vegan baker Goose Wohlt) realized that the goo left in the chickpea can is actually good for something other than oozing down your kitchen drain (along with the lone chickpea that accidentally goes for the ride into the Insinkerator). Quite frankly, I believe that garbanzo juice will end up becoming the main reason you end up buying a can of (hopefully BPA free) chickpeas and you'll end up scratching your noggin' for new ways to use all those leftover beans. There's only so much hummus a gal can stomach. But meringues? Can't stop, won't stop.
That's the beauty of the protein packed garbanzo water: it whips up into a stable foam BEAUTIFULLY. We're talking stiff peaks, people. And when baked off, they are light and airy (even more so than a traditional meringue). And, yes, they are stinkin' delicious. You know what that means? Next up: vegan pavlova, vegan macarons that don't require expensive lab generated foaming agents.
Whether you are vegan, allergic or simply faba-curious, this is a gorgeous way to dip your toe into the aquafaba world. Who knows what it will lead to?
FABA-ulous VEGAN MERINGUES
This recipe makes about 90 tiny meringues. The same rule that applies to traditional meringues applies to these: humidity will make them sticky after a while out of the oven. So eat them quickly or store them in an airtight container.
1 cup vegan sugar (if you buy a vegan sugar with large granules, pulse it in a food processor to make it very fine)
1 cup aquafaba/chickpea juice from about 1 can of canned chickpeas (also known as garbanzo beans)
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Preheat oven to 250ºF. Line 3 half sheet pans with parchment paper. Fit a large pastry bag with a large, plain tip. Set aside
In the bowl of a stand mixer fitted with the whisk attachment, whisk the aquafaba until soft peaks form. Add vanilla and salt and whisk to combine. Slowly add the sugar and continue whisking until you achieve very stiff peaks.
Transfer the meringue to the prepared pastry bag and pipe quarter-sized dollops onto the parchment lined sheet pans, leaving about 1/2 inch between meringues.
Bake for 35-45 minutes or until the meringues are firm and baked through. Allow to cool completely.
Monday, June 29, 2015
The class will be available to you FOREVER for just $39.99. What a bargain! Take it in your own time. Watch one segment and walk away to do something else. Your class is still waiting for you whenever you have time to get back to it.
So click on THIS link to sign up. I can't wait to see what you sweet people create!
Friday, June 19, 2015
I love teaching at King Arthur Flour. It's such an honor to teach lovely and talented students in King Arthur's amazing facility. But it's not easy to get a spot in my classes, they fill up in hours and I realize it's tough to fit a class into busy schedules even it it is in beautiful, but remote, Vermont. Now, I'm thrilled to announce, that I've partnered with King Arthur Flour and Craftsy to bring my class to YOU!
Enter HERE to win a chance to learn all about one of my favorite pastries in all the world. The class start on June 29th. I can't wait to see you there!!!
Sunday, May 17, 2015
My sweet hens were laying so well at the tail end of winter. Every girl came through with a fresh egg come snow or sunshine. Once we entered a thaw, enough that the ladies could take a stroll around the property again, the eggs stopped. Or so I thought.
I was perfectly fine with the interruption. Why shouldn't the girls have a spring break of their own?
We spent our period of eggus interruptus tending to our garden plots. I'd till and the ladies would nibble at critters and weeds alike.
Thursday, April 23, 2015
My friend Nancy said her husband had just returned from Germany and brought home with him the memory of a cake and would I happen to have a recipe for this delectable remembrance? This, to my mind, is proof of a successful trip, with cake in your heart.
I was tickled when she told me the name of the cake: Windbeuteltorte. Literally translated: Windbag cake. You see, the word for cream puff in German, Windbeutel, means windbag. And yes, they also use the word to describe humans as windbags.
There are different versions of the cake. The one I know best is vanilla and fruity, with a vanilla cake bottom (and sometimes a top) and a vanilla cream filling that surrounds buried sweet cream filled cream puffs. Sometimes there are berries nestled up next to the cream puffs. Sometimes the berries are the beautiful red crown up top.
Tuesday, April 21, 2015
Yesterday was Patriot's Day, when thousands of brave folk run the Boston Marathon. Did I run? No. Did I bake Boston Cream Pies? Yes!
Tuesday, March 31, 2015
Every morning at 4am, I had the distinct pleasure of pouring a quart of grade B maple syrup onto a sheet pan studded with walnuts and healthy knobs of butter. I consider it a point of pride that I didn't take a spoon to the stuff and just call it a very early morning. I'm a martyr to pastry.