Nov 29, 2023·edited Nov 29, 2023Liked by Caroline Saunders
Thanks for all the tips about amazing aquafaba (the discovery of which might have been just as amazing as the discovery of meringue itself). I wonder if you have come across a tip for turning the aquafaba to white from its natural beige color. In some recipes (for example mousse) this is not an issue, but in others (pies or macaroons, for example) the color may play a role in the aesthetics (or in the expected aesthetics, at least).
Oh that's such a great question and point. The expected aesthetic is definitely an important part of the new-ingredient adoption process, at least for me, since I'm not really interested in substitutes that are "almost as good."
You know, interestingly I've never had an issue with the color on the pie topping recipe I linked. It's reliably pure white. (Why, I'm not exactly sure. Perhaps the cooked sugar syrup helps?)
I've made aquafaba cookies a handful of times, and so far they've been pretty white when I follow the cream of tartar + low-temp bake method; but I've totally seen images of beige-y-er aquafaba cookies. Let me think, because there's a bell ringing in my head and I think I've read a tip for this somewhere. I'll get back to you when I remember/find it!!
Thanks for all the tips about amazing aquafaba (the discovery of which might have been just as amazing as the discovery of meringue itself). I wonder if you have come across a tip for turning the aquafaba to white from its natural beige color. In some recipes (for example mousse) this is not an issue, but in others (pies or macaroons, for example) the color may play a role in the aesthetics (or in the expected aesthetics, at least).
Oh that's such a great question and point. The expected aesthetic is definitely an important part of the new-ingredient adoption process, at least for me, since I'm not really interested in substitutes that are "almost as good."
You know, interestingly I've never had an issue with the color on the pie topping recipe I linked. It's reliably pure white. (Why, I'm not exactly sure. Perhaps the cooked sugar syrup helps?)
I've made aquafaba cookies a handful of times, and so far they've been pretty white when I follow the cream of tartar + low-temp bake method; but I've totally seen images of beige-y-er aquafaba cookies. Let me think, because there's a bell ringing in my head and I think I've read a tip for this somewhere. I'll get back to you when I remember/find it!!