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Thought canned chickpea water was just weird internet hype, then I whipped it for 4 minutes
I saw people online saying the liquid from a can of chickpeas whips up like egg whites and I figured it was nonsense, but last Tuesday I was broke with $6 left in my wallet and gave it a shot with a hand mixer. Four minutes later I had stiff peaks and made a chocolate mousse that fed me two nights, no eggs needed. Anyone else use aquafaba for stuff besides desserts?
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the_anthony6d ago
Chickpea water whipping up is a cute trick but it is not a real swap for eggs. The foam is mostly air and starch, so it holds shape for a bit and then falls apart, and it brings a beany taste that only works under heavy chocolate or sugar. Eggs bring fat and protein that actually set when cooked, which is why aquafaba meringues turn gummy and mousse made with it tends to weep by day two. You got lucky with a small batch you ate fast, but try scaling it up for a dinner and see how it holds. For $6 it is a fine hack, but calling it a replacement for eggs is a stretch.
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