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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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Alex

Alex

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eG aquafaba topic

 

Mentioned twice in the Drinks! 2017 forum: one  two

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Nancy in Pátzcuaro

Nancy in Pátzcuaro

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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"

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  • 7 years later...
Shel_B

Shel_B

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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


 

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