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Hot take: Aquafaba in vegan baking is more hype than help
I tried using aquafaba in my vegan meringues three times, and each batch came out FLAT and weird. The texture was OFF, and it didn't hold shape like egg whites do, even with perfect whipping. I'm confused why so many recipes SWEAR by it when flax eggs or chickpea flour work better for structure. Maybe we're just jumping on a bandwagon without testing simpler options.
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adam_patel3mo agoMost Upvoted
About it not holding shape, try chilling it overnight first!
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hannah_perry21d ago
Honestly the overnight chill is non-negotiable. I tried it once with a hummus that was falling apart and it totally firmed up overnight. Makes the whole texture way more solid and scoopable. Canned chickpeas work too but you gotta drain them really good first or it's a watery mess.
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