This is an outstanding egg substitute that’s naturally gluten-free and can replace whole eggs or egg whites. Until recently, there wasn’t a reliable replacer you could whip to make meringue—now there is. It’s simple to prepare. Read on for the method and recipe.
Use the liquid from any can of white beans—cannellini (white kidney), navy, or, if necessary, garbanzo. Drain and reserve the beans for another use; you’ll only need the canning liquid.
*Garbanzo liquid and garbanzo flour can sometimes taste bitter to some people, while cannellini bean liquid often has a mild citrus tang.
Gluten-Free Whole Egg Replacement
One large egg is roughly equal to 3 tablespoons of bean liquid (about 1 tablespoon yolk + 2 tablespoons white). To replace a whole egg, use 3 tablespoons of bean liquid and add fat (butter, heavy cream, oil, etc.) to replace the yolk’s texture and richness. If your recipe already contains enough fat, you can use 3 tablespoons of bean liquid for each egg to provide lift and lightness. Increasing the amount of bean liquid tends to lighten and help leaven baked goods.
Gluten-Free Egg White Replacement
For recipes that call for egg whites—meringues, mousses, or frostings—use equal amounts of bean liquid in place of the egg whites. If your recipe calls for cream of tartar to stabilize the whites, add it in the same way when using bean liquid. Each 15-ounce can of beans contains approximately 1/2 to 3/4 cup of liquid. Choose brands of canned white beans packaged without BPA when possible.
Meringue
In the demonstration, the whipped bean liquid was piped onto a lined baking sheet as a marshmallow-fluff-style meringue. Below is the full recipe and instructions.
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Yield: Makes appx. 6 – 8 cups
A gluten-free, egg-free marshmallow fluff that lets you enjoy familiar textures and flavors without eggs.
Ingredients:
- 1/2 cup liquid from a 15 oz can of white beans (cannellini/white kidney or navy; garbanzo can be bitter)
- 3/4 cup fine granulated sugar
- 1/4 teaspoon cream of tartar (for stabilization)
- 1 teaspoon pure almond, vanilla, or lemon extract (or instant coffee to taste)
Instructions:
- Pour the bean liquid into the bowl of a stand mixer (or a large bowl if using an electric hand mixer) fitted with the whisk attachment.
- Add the cream of tartar and beat on high speed until the liquid begins to thicken, about 5 minutes.
- Gradually add the sugar and the extract a little at a time over about one minute, then continue beating for about 3 more minutes, depending on mixer strength.
- Use the resulting fluff as frosting for cakes and cupcakes, a filling for pastries and cookies, or swirl it with melted chocolate to top brownies.
Tips
You can also use dried white beans: cook them in water, drain, then simmer the cooking liquid until it reduces and thickens (this can take up to 2 hours). If you presoak and drain dried beans before cooking, the resulting liquid may not whip as stiffly.
To bake meringue cookies, use a low oven (around 225°F / 110°C). Bake until crisp, about 1 hour, then turn off the oven and let the meringues dry inside for another 1–2 hours with the door closed.