Wonderful Wednesday #11: Quarantine Kitchen Experiments

On Wednesdays we celebrate the Wonderful things in life!

It's no secret, I love to bake. I love to bake as much as I love my job, maybe even a little more sometimes (shh, don't tell).

I haven't baked much over the last few years. Between starting & running the academy, getting married, and trying not to put on any more weight than I already had in my 20s, I didn't have much time or energy for it.

We've had a stay at home state-mandate for almost 8 weeks now and being home has given me the urge to be in the kitchen more. Don't get me wrong, I still don't have much time, but "where there's a will, there's a way" is a saying for a reason.

Last time I experimented in the kitchen, I learned how to bake bread. This time I wanted to try something different, so I started experimenting with aquafaba.

What is Aquafaba?

You may not have heard the word before, but if you've ever eaten beans, you've definitely seen it. Aquafaba is the liquid left in a can of beans. Most baking is done with chickpea aquafaba, but depending on the application, it is my understanding that any bean "juice" can be used.

What do you use Aquafaba for?

Aquafaba is primarily used as an egg substitute. It's a very popular ingredient in vegan cooking and baking. I've seen recipes that use it as the base to a sauce, ice cream, butter cream, and much more!

I made coconut macaroons and "vegan" brownies with aquafaba instead of eggs. I put vegan in quotes because the recipe itself had all vegan ingredients, but my chocolate chips are not vegan.

Here's my coconut macaroon recipe. Enjoy!

Aquafaba Coconut Macaroons

¼ cup aquafaba (or 2 egg whites)*
¼ tsp. vanilla extract
dash of salt
⅔ cup sugar
1½ cups unsweetened coconut (sweetened coconut can also be used)


Preheat oven to 325°

Beat the aquafaba, salt, and vanilla until soft peaks form. (This can take 10 minutes to achieve with aquafaba)

Gradually add sugar, beating until very stiff and glossy.

Gently fold in coconut; drop by rounded teaspoons about 2” apart on parchment lined cookie sheet.

Bake for about 20 minutes or until set and golden brown.

Let cool on rack.

*One 15-oz. can of chickpeas yields about 1/2-3/4 cup of liquid

Happy Wednesday!