MERINGUESHOP

As a classically-trained pastry chef, I was taught to bake with sweet butter, whole milk and fresh eggs. Most recipes had at least one or all of these ingredients. So, when I decided to transform my recipes and retrain myself to bake using only plant-based ingredients, I found the egg replacer to be the most difficult ingredient to substitute. I turned to the different available options for egg replacers. Aquafaba checked all the boxes. However, creating a consistent aquafaba with the right viscosity was critical. My goal was to perfect a measurable reduction of clean, organic aquafaba that would be the base for structurally sound meringues which could be used in a variety of applications in my bakery... From my work with aquafaba, I have developed a line of decorating ingredients that are replacements for baking staples including a formula for an eggless meringue powder to make royal icing and handcrafted sprinkles with all natural plant-based colors. As a nut-free bakery, I have..

Primary location: Scarsdale United States