The ultimate meringue is usually made from two ingredients: eggs and sugar. If you want to try a new recipe or you suddenly find yourself without eggs, you can use the liquid from canned beans. The liquid left in every can of white beans (or chickpeas) is famous as a cheap and accessible ingredient that can replace eggs in any baking recipe, from pies and breads to cookies and cakes. For meringue, many recommend using white bean juice because the resulting flavor is milder and it also blends better with sugar substitutes (like stevia), unlike canned chickpea liquid.
Not only can the liquid from canned chickpeas or beans produce wonderful foods, but the corn liquid can be kept for cold winter days, especially if you like warm, easy-to-make soups. This recipe is a great way to use your leftover canned corn and make it into a delicious and warm soup for those cold nights.
Using the liquid from canned chickpeas (garbanzo beans), you can improve your diet and make homemade mayonnaise. This recipe is quick and easy, and tastes just like regular mayonnaise. So why go and buy stuff that makes you less healthy when you can make your own healthier stuff at home and have it taste fresh?
To make this dessert, all you need is a little salt, sugar, chocolate, and liquid from one can of hummus. This recipe is especially suitable for those who want a light, airy and tasty chocolate mousse without soy, nuts, gelatin or eggs.
We don’t always throw out the pineapple juice leftover from canned pineapple, instead we usually drink it. However, it can be used in other ways as well. The juice is not only a refreshing addition to drinks, syrup, marinades or water, it is also an excellent substitute for liquids that appear in recipes for muffins, ice cream, and fruit salad. This syrup is recommended to be put on almost any sweet dessert because it contains small pieces of pineapple and also because it is simple and wonderful and adds a rich flavor.
