But sometimes, curiosity gets the better of us.
My husband made hummus the other day, and tried something really weird with the water he boiled the chick peas in.
He made meringues with it.
Yep. Meringues. Who’d have thought.
Turns out, the bean water (call it aquafaba if you want it to sound gourmet) foams up when beaten, just like egg whites do.
The meringues came out crisp, and melt in your mouth just like a meringue should.
There is a slight beany aftertaste to them, but I prefer it to the eggy aftertaste of egg-based meringues. In fact, I dislike meringues as a rule, because of the egg flavour, so these were a real bonus for me. And spread them with lemon curd or Nutella, and that bean flavour is covered up nicely.
Completely crazy, and absolutely wonderful!
If you want to try your own bean-water meringues, there are lots of recipes on line. My husband was inspired by this article and recipe in Slate.