I’ve been a fan of meringue since I was a little kid and my Great Aunt Carol used to make Baked Alaskas! Every year she would make a home made baked Alaska for my cousin’s birthday. It was SO yummy! Especially the meringue part on top! As a young adult and on my own for the first time, during the “fat free” fad, meringue cookies would somehow wind up in my shopping basket at Trader Joe’s with surprising regularity.
A few years ago I was at one of my favorite vegan restaurants in LA, Little Pine (surprise, surprise!), and they had a baked Alaska on the menu! Of course I had to order it. I couldn’t get over the meringue! It was JUST like the real thing! How DID they do it?
Well, I have since discovered their secret and made my own meringues recipes (many times)! These meringue cookies were SO good that my Dad (who is NOT vegan or gluten free) polished off an entire dish of them without leaving me even one! He also thought it was pretty darn cool when he found out what they are made of!
Check out my cooking video to learn how YOU can make it too!
Hope you enjoy!
Still here? Well, if you can’t watch the video, don’t worry! It’s called Aquafaba.
Not sure what that is? I bet it’s in your pantry or cupboard right now!
Aquafaba is the liquid left when you drain a can of beans like chickpeas or white beans! YEP! Bean juice! Crazy, right?! It magically works like egg in many recipes. NO ONE would guess they aren’t made with “regular” egg whites! So next time you make hummus or anything with chickpeas or beans… SAVE the liquid for a yummy dessert later!
I’m a BIG fan of not wasting food so this is VERY exciting for me!
Hope you enjoy!
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Did you know about this? Have you had it before? Will you try it? I love hearing from you!