Judgment aside, I have been curious. It looks like a meringue. I had to know, did it taste like a meringue?
The answer is (for me) a very surprising yes! If someone were to serve me this I would never in a million years think it was bean juice. The flavor and consistency are a perfect match to its egg white counterpart.
The name aquafaba comes from the cooking liquid of beans that often gets poured down the drain. Because of its special blend of starches, proteins, and other soluble plant solids, aquafaba lends itself to mimicking thickening agents, and is great for emulsifying, foaming, binding, and gelatinizing. It can be used as an egg replacement for many sweet or savory dishes.
If you are looking for a vegan egg replacement, or you want to take part in a fun experiment that gives you delicious cookies at the end then I highly recommend picking up a can of chickpeas and partying down.
Ingredients: 1 15 oz. can of chickpeas (save the beans for some hummus!) 14 Tbsp sugar 1 tsp almond or vanilla extract
Direction: Preheat oven to 200 degrees. Line 2 or 3 baking sheets with parchment paper. Empty liquid from chickpeas into a large mixing bowl. Using a stand or hand-mixer, beat the liquid on high for about 10-15 minutes until stiff peaks form. Beat in sugar 1 Tbsp at a time and then the extract. Spoon the fluffy meringues onto the baking sheets in whatever sizes you like! Cook for 1-1 ½ hours. Remove from the oven and allow to cool before diving in. Enjoy!