We’ve seen your comments asking about vegan baking and egg substitutes — so in this episode of Bite Size, Erin’s demonstrating how to prepare and use aquafaba, the incredible liquid that comes from cooking beans. It whips up just like eggs and can be used as a substitute for eggs and egg whites in everything from baked goods to mayo. It can even hold a meringue! (Pro tip: freeze the liquid whenever you make a pot of beans and you’ll always have some on hand).
Recipes featured in this episode:
Aquafaba Macarons:
Vegan Meringues:
Looking for something specific?
VIDEO CHAPTERS
00:00:00 Intro
00:01:13 The Incredible, Edible Aquafaba
00:05:08 Getting Ready to Bake
00:06:00 Whipping Things Up
00:08:45 So, What Can I Do With It?
00:10:02 Vegan Meringues
00:10:46 Vegan Macarons
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Original Source Can Be Found Here
