Aquafaba as a stand-in/replacement for egg whites: Chickpea water turns into meringue when whipped

[blue_dolphin]

I have not tried using it in a cocktail but I've seen mentions (for example here and here) of people freezing the bean liquid in ice cube trays for that purpose and microwaving very briefly, just to thaw.

[Alex]

eG aquafaba topic

 

Mentioned twice in the Drinks! 2017 forum: one  two

[Nancy in Pátzcuaro]

Excellent! Thanks very much for those links. Lots of good info and I think an answer to my question about freezing aquafaba. So when I drain the liquid from the garbanzos just now finishing up on the stove I will freeze most of the liquid except for the amount I'll refrigerate for my pisco sour experiment.

 

N. in P.

[Shel_B]

I was reading about some techniques for cooking chickpeas in the Instant Pot here:

https://www.pressurecookrecipes.com/instant-pot-chickpeas/

 

One line grabbed my attention: *Pro Tip: If you wish, you can use the chickpea liquid (aka aquafaba) as a flavorless, odorless egg replacer in other recipes.

 

Has anyone done this and can you share the method for doing so?  I did a search online and the info I received gave me some info, but it was minimal.  I'd like to get some tips or experiential information from those who have done this.

 

 

[Pete Fred]

8 hours ago, Shel_B said:

you can use the chickpea liquid (aka aquafaba) as a flavorless, odorless egg replacer in other recipes.

 

In terms of meringue, some useful info on Kitchen Projects.