I was trying to bake some meringue and playing with aquafaba, but I tend cook chickpeas myself and store them dried otherwise. But aquafaba-based recipes usually assume you buy precooked chickpeas in a glass.
Then I found this article, which explores how to cook chickpeas so the cooking water can be used for aquafaba recipes.
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I’ve never tried to make it from soaking my own chickpeas. But reducing down there aquafaba from canned chickpeas definitely feels key to getting a good whip out of it.
