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Post by herbgarden on Mar 3, 2020 17:52:08 GMT 10
Can't remember if I posted this already or not:
"Made from the thick liquid that remains after cooking any sort of beans, aquafaba (translates to bean water) can be whipped similar to egg whites. Best of all, it works beautifully as an egg replacer or egg substitute in many baking recipes."
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Post by jo on Mar 3, 2020 19:40:47 GMT 10
Thanks for sharing
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blueshoes
Senior Member
Posts: 609
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Location: Regional Dan-istan
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Post by blueshoes on Mar 4, 2020 17:13:34 GMT 10
I have made aquafaba meringues before. I had trouble convincing people they didn't contain egg.
An important thing to know is, they don't bake into chewy meringue - it's foam then crunchy and hollow, there's not a soft/chewy stage in between.
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ml8300
Senior Member
Posts: 191 
Likes: 214
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Post by ml8300 on Mar 5, 2020 0:03:22 GMT 10
I have used chickpea liquid as well, made a pretty good pav.
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