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Considered aquafaba pointless until a vegan lemon meringue pie changed my mind.

In my experience, dismissing aquafaba as a fad meant missing out on versatile baking. Your mileage may vary, but incorporating it into a pie filling transformed my skepticism into appreciation. Take this with a grain of salt, but it's now a staple in my kitchen.

3 comments

3 Comments

irisjenkins3h ago

My first aquafaba meringue looked more like a sad pancake batter than fluffy peaks, which says a lot about my kitchen skills... Reading @jessica_hunt's note on reducing it slowly for savory uses explains why my early attempts were so pathetic. I've since learned that chickpea liquid does work miracles, though I still get nervous whenever I drain a can. It's funny how something I used to pour down the drain is now this secret weapon in my fridge. Jessica's potato gratin idea might just be what convinces my meat-and-potatoes husband to try a vegan meal.

victor_robinson53m ago

Hey @irisjenkins, reducing aquafaba is crucial for savory dishes, but for meringue, isn't it more about whipping time and maybe a bit of acid? Your pancake batter phase sounds familiar, though.

jessica_hunt7h ago

Beyond desserts, aquafaba works wonders in savory applications. Whipped it into a foam for a vegan potato gratin topping last week. Even used it to bind veggie burgers without breadcrumbs. The key is reducing it slowly to concentrate the proteins. Different beans yield varying results, chickpea liquid being the most reliable. From hollandaise to marshmallows, its utility defies initial impressions.