I am a total science nerd that loves playing around in the kitchen. I guess that's why I love finding healthier alternatives to conventional recipes...its fun and games to me, and you literally get to have your cake and eat it too! For me cooking and baking is both art and science and I love it. I always have, and have been whipping up all sorts of treats since I was about 5 years old.
Because of my fascination with cooking and baking science, I had to try using aquafaba the moment I heard about it. If you are vegan than you are probably at least familiar with what it is: the liquid from canned chickpeas that can be used as a substitute for egg whites.
After baking up some of my Healthy Chocolate Chip Blondies, I took the reserved chickpea liquid and got to work. I thought I might have to whip it for a super long time so literally took the bowl and beaters and sat in front of the television, but to my surprise, it thickened rather quickly!
Now, from what I understand your success with this stuff will vary based on the brand of beans you buy and how concentrated the starch is in the liquid. I think mine was pretty concentrated. I used Bombay Dine organic chickpeas:
The can yielded 1 cup of liquid.
Here is how I made the marshmallow fluff (pictured is the 'fluff' about one third of the way through beating)...
Vegan and Sugar-Free Marshmallow Fluff
1 cup aquafaba
1 tsp guar gum
1/4 tsp lemon juice
1 cup baking stevia
2 tsp pure vanilla extract
1 scoop vegan vanilla protein powder (optional)
Whip liquid with guar gum and lemon juice with beaters until thickened. Add stevia and vanilla and continue to whip to desired stiffness. Beat in protein powder, if using. Make sure you use a protein powder that tastes good to you! Keep refrigerated for up to 3 days.
I have shared this recipe with Urban Naturale's Plant-Based Pot-luck Party and Vegetarian Mamma's Gluten-free Friday.