Joswingjpbla

 Directions In a 2quart saucepan, combine aquafaba with sugar and cardamom Set over mediumlow heat and cook, stirring and scraping with a silicone spatula, until mixture reaches 1°F (84°C) Remove from heat and immediately scrape mixture into the bowl of a stand mixer fitted with the whisk From Mikoyo Schinners cookbook Homemade Vegan Pantry, she makes this mucilage and basically just calls it Flax "whites" since they resemble egg whites so much It's pretty much a straight up substitution for aquafaba in your recipes The recreation of my famous Swiss Meringue Buttercream Icing using this magical flax gel is proof of that and another win for those In the bowl of a stand mixer fitted with the whisk, combine aquafaba, sugar, cardamom, and cream of tartar Whisk at medium speed for 1 minute, then increase speed to high and whisk, stopping once or twice to scrape sides and bottom to ensure sugar is fully incorporated, until meringue reaches satiny, stiff white peaks, about 10 mi...