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.

3 comments

3 Comments

adam_patel1mo agoMost Upvoted

About it not holding shape, try chilling it overnight first!

the_phoenix1mo ago

Try aquafaba from dried chickpeas, not canned.

hart.james1mo ago

Dried chickpeas, yes, but @adam_patel's chill tip changes everything.