Torrone with Almonds, Hazelnuts and Pistachios

I don’t normally pay much attention to the search terms people use to stumble upon my blog. Most are pretty self-explanatory. But a few weeks ago, I started noticing that more and more people found their way into this space looking for ‘chickpea meringue’. Colour me intrigued. At the same time, and purely by coincidence, I came across pictures of chickpea water foamĀ on instagram. Soon enough, I also became one of those typing ‘chickpea meringue’ into google, curious to see what results would come back. As it turns out, the water left over from cooking chickpea and other legumes like beans or lentils, usually a slimy and slightly opaque affair, something I have been pouring down the drain for years without giving it much thought, can be whipped into a foam firm enough to rival beaten egg whites. Moreover, unlike flax seed meringue (which, although a wonderful alternative to eggs for certain applications, does not like heat much), chickpea foam

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