The whipped chickpea liquid is piped onto a cookie sheet and baked in a slow oven. | Photo courtesy of Dean Vernon
Larry Posen is executive chef and senior culinary director at the University Center in Chicago, a dining complex that serves students attending four colleges. Watch as he prepares Aquafaba Cookies, a zero-waste, plant-based recipe based on the liquid drained from canned chickpeas. The liquid is combined with sugar and vanilla and whipped up into snowy peaks. Once baked in a low-heat oven, he turns out delicate sweet meringue cookies.
https://vimeo.com/658760994/6409105f80
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