Knowledge Base > Fran Costigan - Setting Up Your Baking Kitchen For Success
Fran Costigan - Setting Up Your Baking Kitchen For Success
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Tuesday, January 16, 2024 at 1:00 pm Pacific, 4:00 pm Eastern
Setting up your kitchen for dessert-making success involves considering several factors, including the balance between essential tools and nice-to-have items, along with implementing… Read More.
Question:
What suggestions do you have for substituting egg whites in a recipe?
— Irène Roy
Answer:
Well, you may have, many of you may have heard, and I don't know Irene, if you've heard of aquafaba, which just means bean water. And it refers almost always to the liquid in which chickpeas were cooked. And this whips just like egg whites to make meringues. For example, in essential vegan desserts, one of the assignments is to make a baked Alaska with a piece of cake or brownie or something and some vegan ice cream and then whip the aquafaba and torch it. And it's fabulous. So there are, there are ways to use that as an egg white substitution, but it's going to depend on your recipe. You know, I always wish that I could say this is the formula for substituting egg whites, for example, but it really, in vegan baking or vegan desserts in general is going to depend on what it is you're making.
