Originally Posted by
ube quilting
Aquafaba is a great egg replacer in all kinds of baking. Chickpeas (garbanzo beans) are usually used for the most neutral taste
A good idea to reduce the liquid a bit before using. Thanks for the tip.
Be kinder than you have to be.
peace
Yes, I agree. I reduced my aquafaba by about 1/3 and that really helped stiffen up the meringues.
~ D