Aquafaba

So I think, I mean, obviously there's people talking about kind of, like, you know, doing this, what is this called? The juice from the chickpeas and stuff.

Oh, aquafaba, yeah.

Aquafaba.

But then I was like, yeah, I don't know if that would be the same.

I want to know what his recipe was because they said it just didn't taste vegan at all.

No, and the meringue buttercream, Italian meringue buttercream must have been quite tricky to do.

Because again, it probably used aquafaba for that.

Yeah,

I heard pavlova and my mind right away went, okay, Andrew, what you doing? yeah this is all the time

i had um a big discussion with chris so i i paused it right at the beginning i said so he's probably going to use aquafaba and chris is like what is that so we had this whole discussion about uh what aquafaba was and then i turned it back on and then andrew gave the exact same description that i had just given to chris so now chris knows what aquafaba is I've

never tried it, and I've always wanted to give it a try, just to see.

I actually have a can of chickpeas for just that reason.

Yeah, and I make plant-based macarons using aquafaba.

Yes.

Perfect.

Why? Why, Kyla?

Mm-hmm.

You could use aquafaba, which I think was the hot ingredient of the year four or five years ago.

[laughs] It's the liquid from the can of cooked chickpeas, you know?

Yeah.