Since my last post I have moved house and have had no access to whisks etc.. so there's been a bit of a pause since my last posts on Linseed Meringues Part I in 2013 and Part II in 2014.
Since then there has been a small explosion of people using various other protein rich pulses and seeds to make meringues and other egg/egg-white-based foods...
Faba is beans... I commented somewhere that Aquafaba is one kind of bean... Maybe chickpea liquid should be called "Aquachiche" or "Aquacicer"... and Linseed liquid "Aqualini"
So last month we had a chickpea curry... and rather than drain the liquid from the chickpea can and pout it down the sink, I decided to keep it and whisk it up with a handblender just to see what happened.. after 10 minutes or so, it took on a soft meringue puff texture... I experimented... I added some cocoa powder.. a half teaspoon of orange extract and some sugar. Then I added a small amount (roughly half teaspoon) of xanthum gum powder...
Baked in the oven for 2 hours at about 105 degrees C.
Tasted very nice - with a hint of chocolate orange. :-)
I realised I need to work on their structure a bit.. and stop them sinking... I do not think that the Aquafaba liquid was stiff enough before baking.