It really has become hard to root for anybody now that Liam is no longer present. Does anyone else feel that way? I love Kate, she’d probably be my champion just cause she’s really sweet, but I feel like she hasn’t quite been strong enough throughout to be here now. I dunno, I kind of feel like I’m not hugely invested in anybody winning at this point. I say that, but I put good money on me bawling my way through the final episode. It’s everyone’s family being there, does me in every time.
Contestants aside, I was not up for trying any of the challenges this week. Choux pastry can sod right off, I’m not attempting that again for at least three years. I was absolutely not about to sign myself up for making a meringue sculpture, especially not taking into consideration my sizeable hangover on Saturday.
I figured that, in true Cate in the Kitchen style, I might as well just half arse one of the challenges. By which I mean I decided to just make some meringue and leave it at that.
However, I did fancy trying something new. I’d been hearing for a long time that it was possible to make vegan meringue out of aquafaba. For those unaware, aquafaba is ‘chickpea water’, the liquid you usually drain from the can down the sink before cooking with chickpeas. It sounds literally impossible, right? But I’d seen the photographic evidence of it working for other people and had been meaning to give it a go myself. In the midst of a killer Saturday hangover seems as good a time as any to try a completely new thing in the kitchen. Can you see where this is going?
I followed the BBC Good Food recipe after checking out a few. Essentially, you just whack the aquafaba in the bowl of your electric mixer and have at it for ages. I think this is where I went wrong. My head couldn’t handle ages, I just couldn’t do it. It didn’t matter where I went in the house, the aggressive racket of the food mixer followed me, painfully reminding me that I’d run out of painkillers and was too lazy to leave the house for more. My poor, poor head. So, I turned it off as soon as I could see something that looked like stiff peaks.
I swirled food colouring in with the thin end of a teaspoon after adding the sugar to create a pretty marbled effect. I carefully spooned little lumps of the mixture onto a lined baking tray. It was all looking fine. They were looking kind of meringue-y. I’ve gotten away with being lazy, I thought. The fool. Do I ever get away with being lazy? You’ve been reading my nonsense for long enough now to know that I should know better, I’m sure.
Ta-dah! A real doozie for the semi-final. Obviously they needed a far more vigorous whipping. I promise I’m reserving the water next time I have chickpeas and trying again because I am so intrigued. I’ll report back.