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

cdh

By cdh
in Pastry & Baking

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blue_dolphin

blue_dolphin

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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

Alex

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eG aquafaba topic

 

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Nancy in Pátzcuaro

Nancy in Pátzcuaro

Posted
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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.

Formerly "Nancy in CO"

  • 7 years later...
Shel_B

Shel_B

Posted
Posted

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.

 

 

 ... Shel


 

Pete Fred

Pete Fred

Posted
Posted
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.

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