Not everything works out as planned. I wanted to make no-egg amaretti biscuits using aquafaba instead of egg white. All was going well, I’d got the soft white peaks using the aquafaba, sugar and lemon juice with a little vanilla and orange flavouring. I’d also included 1/2 tsp of baking powder to help it rise. Then I over mixed it when I added the ground almonds and the whole mixture collapsed. There was no way this was going to make amaretti, it was too liquid.

I decided not to throw it away and lined two baking sheets with baking paper, lightly greased. Then baked for 25 minutes in a cool oven; 150°C fan. Then turned the oven off and left it to cool completely.

Then I forgot about it until my son turned the oven on this lunch time and after about 6-7 minutes I could smell it and quickly whipped the trays out.

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One was a little more done than the other but a few minutes later, it was cool enough to handle. It is more like a brandy snap than anything else. Tastes great though so i’ve cracked it into pieces and we’re munching through it. Every cloud….

Ingredients

• 2 tins of chickpea water
• 200g caster sugar
• 0.5 tsp baking powder
• 0.5 tsp vanilla essence
• 0.5 tsp orange essence
• 160g ground almonds
• 1 minute of idiocy
• 24 hours of good luck