All aquafabas are not the same! At meringueshop, we celebrate the ingredient, aquafaba, and use it as a foundation in all of our confections and desserts. Our meringue process begins with making a fresh batch of aquafaba. We gently simmer dried organic chickpeas to produce a pure, protein-rich ‘consommé and then reduce it to just the right consistency. After straining the broth, the aquafaba is ready to whip, just like egg whites.

Aquafaba performs just like egg whites. A lightly whipped foam is just right for binding cookies and lightening pancake batters or muffins. Reducing aquafaba results in a sturdier foam for creating beautiful tall-peaked meringues. A thicker aquafaba will also add structure to a chiffon cake.