Aquafaba glaze

To prepare this glaze, you will need a can of canned beans or chickpeas. At the same time, it is best to take white beans, otherwise the glaze may come out with some extraneous shade or a dirty color.

Open the jar and drain the liquid from under the beans into a bowl. The beans themselves will no longer be needed for this recipe, they can be used for another dish - to make a salad, cook soup, cook a stew or eat it just like that.

It is advisable to strain the liquid from under canned beans through a fine sieve so that no pieces of beans remain in it. It is this viscous liquid that replaces the traditionally used egg whites in the recipe.

You will need 40 ml of this liquid for the cream. It must be poured into a convenient container and whipped with a mixer or a special blender nozzle. As the liquid is whipped from translucent, it will turn into a white airy foam. You need to beat for a long time and at maximum power.

As soon as the white foam with bubbles appeared, in small portions in several stages, begin to introduce powdered sugar. At the same time, the white mass should become denser and thicker.

As soon as the entire volume of powdered sugar is introduced, it is necessary to add a little starch for density (you can use potato or corn). Then beat the resulting mass again at maximum speed. The consistency of the glaze should be homogeneous and viscous. Once the desired consistency is achieved, the glaze is ready.

The prepared glaze can be used immediately in work. It can be used to cover Easter cakes, homemade cupcakes, Christmas cookies, gingerbread and much more. After covering the baking with it, the glaze from the aquafaba hardens after about three hours and is covered with a glossy crust.

Culinary inspiration and bon appetit!