— Rhonda Morgan

If there is anybody here who doesn't know what aquafaba is, it refers to typically chickpea cooking liquid, not unsalted. That is a bit of cream of tartar is added as you would to an egg white to make a meringue and then castor sugar or finely ground sugar. And it really holds a peak and it does all kinds of things. This is some aquafaba that's been reduced and chilled. And I wanna show you that this is something that has been in this container for quite a while. But my grandson was here the other night and he loves meringues. So these meringues were made from aquafaba meringue that I beat in my stand mixer with the whisk attachment per my recipe. And I had extra, I had leftover. So what I did was I dehydrated these or you can make them at a very low temperature. And they have held in this camco I've got, um, silica pack edible, you know, I mean food grade silica packs in here and it's fine. And then this is really interesting. This just came from Canada and it's happy dance faba aquafaba powder and the people who make this make hummus. So it's just perfect. I haven't had an opportunity to try it yet, but I will. There's a formula here and I'm gonna give it a try. So, um, Rhonda, perhaps you didn't follow a good recipe. You have to use sugar to make your aquafaba whip into a tasty whipped cream. Um, if you want to write and tell me more, I can try to help you with that. But what I do with the aquafaba is I cook my chickpeas without salt, with a piece of kobu seaweed, which ju diva recommends. And then I remove the chickpeas when they're cooked. I love chickpeas so it's no problem. And I reduce the aquafaba. If it's homemade, I reduce it by at least a half until it's a little bit viscous, a little bit like an egg white and store it in my fridge or freezer. And if it's a canned chickpea, generally you get three quarters of a cup to two thirds of a cup per can. And I reduce that by about 25% to a half a cup, chill it and go there.