I was listening to All Things Considered and I overheard a chef discussing vegan cooking. One question piqued my interest: “What do you use for eggs?”
“Aquafaba,” is the answer, “Chickpea juice from canned garbanzo beans is a direct substitute for egg whites.”
My adult nephew is currently vegan, and one family holiday favorite was a meringue cookie that I’ve made since childhood. Here’s the story behind those (indented so you can jump to the recipe if you are so inclined).
In my family, we celebrated the four Sundays before Christmas as Advents. This meant family gathered for some special light meal (latkes, or fondue, smorgasbord, etc) followed by special goodies: Imported German cookies (“Pfefferkuchen”), home made special seasonal treats, etc. My German mother used traditional recipes from an old cookbook. Not only in German (and thus requiring a gram scale) but printed in German Gothic script.
Many of these rich recipes used an excess of egg yolks. My mother, having been raised in an economy significantly worse than the U.S. Great Depression, hated to waste anything. So she found a recipe for meringue cookies to use up the egg whites. They were slightly chocolate and filled with almonds, and named Wespeneste (Wasp’s Nests) for their resemblance to the spiky, papery, chunk-filled objects.
So these not-at-all holiday-esque cookies became a holiday tradition.
So here is the Vegan (and gluten-free) variation on this recipe:
- 1 Can Aquafaba: Juice from 1 can of chick peas (approx. 2/3 to 3/4 cup)
- 1c sugar (cane, beet, coconut, whatever)
- 1/3 c cocoa (more or less)
- 3/4 c toasted almond slivers (or chopped roasted almonds)
- Whip the aquafaba to soft peaks, preheat oven to 350ºF
- Slowly add sugar while whipping
- Sift in cocoa while mixing slower (slower to prevent clouds of cocoa covering the counter and causing coughs)
- Continue whipping to firmer peaks.
- Fold in almonds
- Spoon onto silicone pad, aluminum foil, or parchment on a cookie sheet. Anything oven safe and peelable.
- Place in oven, multiple racks any location.
- Turn oven down to 225 (note: Assumes gas oven; electric may be fine to turn off, INRS)
- Leave in for an hour (less for chewy centers, more for what my little brother calls “‘Splosion cookies.”) These are meringues; the oven is not so much to bake as to dehydrate.
The firmer the peaks when whipping, the more the cookies will hold their shape. Also, this temperature combination sets the outer shape and then lets the interior settle, leaving a hollow area. It makes them more fun that solid meringues.
But here I am with a can of beans. Now what? The answer came to me:
Vegan, Gluten Free Ginger Cookies