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Sunday, December 11 • 4:30pm - 5:15pm
Aquafaba: Whipping Up a Vegan Miracle Ingredient

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In this workshop, Zahav's Pastry Chef Camille Cogswell will show you how to use Aquafaba, the cooking liquid from beans and other legumes, that has been overlooked and discarded for years. Recently discovered to be a stellar substitute for egg whites, aquafaba has been proven to have similar foaming, thickening and binding qualities. This healthy, natural substitute became one of the hottest new ingredients of the year, and can be whipped up to make all kinds of vegan treats like meringues, sponge cakes, macarons, marshmallow fluff and more. Learn how to make some of these delicious vegan desserts with Camille and taste the miracle yourself.

Speakers
avatar for Camille Cogswell

Camille Cogswell

Pastry Chef, Zahav
Camille Cogswell is the pastry chef at Zahav, Philadelphia’s renowned modern Israeli restaurant from James Beard Award winning chef and co-owner – Michael Solomonov – and James Beard Award winning restauranteur and co-owner, Steven Cook of CookNSolo Restaurants. Born in Asheville, North Carolina, Camille's interest in cooking first peaked in high school when a love of both chemistry and culinary arts classes led her to discover... Read More →


Sunday December 11, 2016 4:30pm - 5:15pm
Community Room

Attendees (5)