C' EST VRAIMENT ETONNANT EFFECTIVEMENT DE POUVOIR OBTENIR L' EQUIVALENT DU BLANC D' OEUF BATTU EN NEIGE AVEC LE JUS D' UNE BOITE DE POIS CHICHES
ET DE S' OUVRIR, TOUT EN ETANT VEGAN, LA PORTE DE METS JUSQU' ALORS INTERDITS..
LES RECETTES DE MACARON, MOUSSE AU CHOCOLAT ET AUTRES SANS CASSER UN OEUF??.. OUI, C' EST POSSIBLE!!
ET C' EST VRAI QUE SI L' ON A UN PEU D' IMAGINATION ON PEUT CUISINER AVEC STYLE EN ETANT VEGAN..
AUX STATES ILS APPELLENT CELA L AQUAFABA, IL Y A MEME DES FANS FACEBOOK, 44 000 FANS..... ET UN LIVRE DE RECETTES PROMIS POUR CET AUTOMNE...
D' AUTRES RECETTES SUR LA PAGE..
Vegans are, by necessity, a creative bunch. They grind almonds for milk and spin soy into cheese, ice cream and even some passable meat substitutes.
But replacing the egg, in particular the egg white, has proved especially tricky. The egg is a natural miracle, a combination of water and proteins that has proved all but impossible to mimic without turning to a chemistry set of industrial powders.
As a result, many vegans lived for years without the culinary wonders that egg whites produce. No pretty pastel macarons. No meringues. No angel food cake.
Then, in 2015, came a breakthrough: Goose Wohlt, an Indiana software engineer who had recently become a vegan, was charged with coming up with a way to make vegan meringues for the family’s Seder. An inveterate tinkerer — before food, his obsession was antigravity — he set to work, scouring the literature on proteins, starches and vegetable gums..
.....................Since then, aquafaba has become a quiet phenomenon. A new Facebook group dedicated to open-source experimentation, “Vegan Meringue — Hits and Misses,” has more than 44,000 members, and the first aquafaba cookbook is due out this fall. (Mr. Wohlt even submitted his neologism for consideration to the Oxford English Dictionary.)