The Science Behind Aquafaba Meringues | Working toward a more stable meringue made from the liquid in a can of chickpeas
Submitted 2 months ago by quercus@slrpnk.net to food@slrpnk.net
https://www.seriouseats.com/science-of-aquafaba-meringues-5185233
lvxferre@mander.xyz 2 months ago
It would be interesting to see the tests being repeated with citric acid, as it has also good stabilising properties (not just because it’s acid; the anion is a good ligand). Plus I wonder if lime juice won’t help even further to get rid of the beany taste.
quercus@slrpnk.net 2 months ago
Lime meringue sounds delicious 🤤 I don’t mind the bean taste too much, but I mostly use it as a baked sweet potato topping.