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The Science Behind Aquafaba Meringues | Working toward a more stable meringue made from the liquid in a can of chickpeas (www.seriouseats.com)

submitted 4 months ago by quercus@slrpnk.net to c/food@slrpnk.net

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[–] lvxferre@mander.xyz 4 points 4 months ago (1 children)

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 points 4 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.