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Not disputing this (perhaps different brand/type/recipe) but I have made aquafaba meringues before and was very impressed, didn’t taste of chickpeas at all to m
by bananaoomarang 6y ago
Not disputing this (perhaps different brand/type/recipe) but I have made aquafaba meringues before and was very impressed, didn’t taste of chickpeas at all to me, just like a meringue texture/sugar wise without the 'egginess'.
- ar-nelson 6y agoYes, I think the amount of chickpea taste varies based on how much the aquafaba is cooked down. (I always make it by boiling dry chickpeas; I don't use canned.) With some more experimentation I can probably get it to work.
- saltypal 6y agoThis gives me some hope. I once made vegan tiramisu for a friend using aquafaba made from boiled dry chickpeas, and the sweet/chickpea flavor tasted exactly like the worst kind of vomit-burp imaginable. It is one of probably 2 or 3 of several thousand meals I've ever cooked that I threw directly into the bin after having another person confirm the flavor.
- tomcam 6y agoOn the upside you just donated the term “vomit burp” to the world
- ragingrobot 6y agoNah, Tim Alen did decades ago. He even contributed his shorted version, the "vurp".
- colanderman 6y agoMy wife uses canned chickpeas for her meringues, with also sugar, cream of tartar, and vanilla. She's made several very successful batches (no bean flavor whatsoever) this way. Probably the vanilla helps mask the flavor, but maybe canned vs. fresh chickpeas also make a difference.