狗狗说:
What People Are Making
The one consistent miss with aquafaba seems to be angel food cake. Folks are still trying, though. And who knows what will happen in the next few months!
For every miss there are lots of definite, delicious successes. Folks are using this stuff to make fluffy chocolate mousse, waffles, and macarons. The possibilities almost seem endless. I definitely recommend browsing the Facebook group for inspiration.
Goose: The biggest failure I had was the one many people have when they first learn about using aquafaba as an egg white substitute–the angel food cake. It was a horrible mess, with foul smelling batter all over the counter and down the floor.
For higher heat applications, it provides some of the binding, leavening, and liquid component that you might find in a whole egg or egg yolk, but the egg white component of it breaks down, so you can’t use it in a recipe that relies on that under high heat. This is why the angel food cake fails, but also why it works amazingly well for cookies, breads, cakes, etc.
