Sounds so absurd that you must believe me, because who would make this up.
Word has gotten around the internet that if you whip the liquid from a can of chickpeas the way you whip egg whites, it’ll turn into meringue. I had some garbanzo liquid to spare, so I decided I would give it a try.
The recipe I followed called for 3/4 cup of bean juice (a.k.a. “aquafaba” – who named it that) and 1 heaping cup of granulated sugar. I put the beany water in a bowl and started whipping with my hand mixer. Never mind that all the tutorials I found called for a stand mixer.
Minute 1: well, it is certainly foaming up the way egg whites do.
Minute 4: it is really starting to smell like chickpea juice. Not sure I should be turning this into dessert, but whatever. I’ll keep going.
Minute 7: I don’t think this hand mixer was meant to run on high for this long. It’s starting to smell like my old hair dryer did before it died.
Minute 10: we’re at medium peaks, and I’m expecting the mixer to give out any minute.
Minute 12: still medium peaks.
Minute 14: still medium peaks.
Minute 15: I give up. Let’s add the sugar and call it a day.
Here is my concoction after trying to incorporate the sugar.
I now have foamy bean sugar soup.
It went down the drain…I hope my drain can handle it.
Verdict: do not try this unless you have a stand mixer. And unless you’re vegan and can’t eat egg whites, maybe just don’t try it at all.