Aquafaba – The Shocking Miracle Ingredient

Don’t you just love being resourceful? Whoever had the brilliant idea of using the liquid from a can of garbanzo beans as an egg white rather than tossing it down the kitchen drain is nothing short of a culinary genius! Oh, and the name it’s been given – Aquafaba – now how’s that for a fancy-smanzy term. I don’t know about you, but I love it! And I love Aquafaba. I am a believer.

After making a yummy dinner last night which included a batch of my Sicilian family’s tomato gravy with chichi beans (garbanzo beans), I was left, in bewilderment, with that remaining translucent liquid. What to do, what to do. Too tired at that point; So, I put it away in the refrigerator until I came to a decision…

My Grandmother’s Pignoli Cookies…but there was a problem beyond not knowing how the aquafaba would work in place of egg whites. When I put my fingers on her passed-down recipe, I not only needing to tweak it to accommodate the swapping out of the aquafaba for the egg whites (and her recipe also called for honey, but that’s an easy swap), I also did not have any of the other ingredients in my pantry, specifically no almond paste, a key ingredient second only to the egg whites. So, this meant I really needed to virtually write an entirely new recipe.

I rolled up my sleeves, and got to work. Here’s what I came up with…

[cooked-recipe id=”2132″]

Pavlova Round

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s).  I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda

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