The glory of egg whites and sugar, the ultimate meringues at ToThalassaki in Tinos where cuisine is true to its nature.
So when you make a meringue do you use Aquafaba? Probably not and for obvious reasons but for those in search of eggless recipes, you can use viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites, aquafaba can be used as a direct replacement for egg whites.
Ormos Ysternion Tinos Greece
T. +30 22830 31366