— Diane Kirschner

I reduce my aquafaba. So Diana, I don't know if yours is from canned chickpeas or from cooking them from dry, but if it's from a, can I reduce the liquid by boiling it, simmering it until it's reduced by about a quarter or a third? A typical can is two thirds to three quarters of a cup of chickpea liquid aquafaba and I reduce it to a half a cup. And if I'm, if I've cooked it in my instant pot, I use and I use, um, Rancho Godo beans and a stick of kobu, which is supposed to make the aquafaba stronger, uh, reduce that by at least a half. So the simplest dessert to make with it is to make a meringue by whipping the cold aquafaba with some cream of tartar and some super fine sugar. And it's, I mean, it takes care of itself really. You need a, you need a good strong mixer. It really is best to have a stand mixer and to use a whisk. And it doesn't hold, it will start weeping. So I do it when I need it. It will, it will hold for a couple of hours or I put it in the freezer as a baked Alaska topping. Or you can take the meringue and you can dehydrate them or bake them on a very low heat to make meringue cookies.