Did you know that the liquid in a can of garbanzo beans can be used in almost the same way as egg whites? This liquid is now known as “aquafaba,” and, when whipped with sugar, it’s perfect for topping pies or brownies, using like marshmallow fluff on ice cream, or for serving on its own with berries and chocolate. Just another reason to always keep a can of garbanzos in your pantry!
- In the bowl of a stand mixer fitted with a whisk attachment or in a mixing bowl using a hand mixer (whisking by hand is possible, but it will take a while), beat the garbanzo liquid at high speed. It will foam first, gradually becoming more stiff.
- Once it’s very stiff and holding its shape on the whisk (about 10-15 minutes) add in the sugar gradually, about a tablespoon at a time, keeping the mixer at high speed. Then add the vanilla in a slow stream until fully incorporated.
- Scoop servings over bowls of berries and garnish with chocolate shavings or chocolate chips.