Aquafaba: The Science Behind Vegan Meringue (Plus Tofu & Starch Secrets) | Part 2

🌿 Free download: My Vegan Gelatine Substitute Cheat Sheet — a handy reference for agar, pectin, carrageenan, xanthan gum & guar gum, perfect for any recipe that needs to set properly. Grab it here: https://ambrosia-pastry-lab.kit.com/v... Aquafaba isn't just a meringue trick — it's genuinely one of the most interesting ingredients in vegan baking once you understand the science behind it. In Part 2 of this series, we break down how aquafaba actually works at a molecular level, then move into the patisserie side of vegan baking: starches for thickening custards and tarts, and silken tofu as a heat-setting protein most people completely overlook. If you missed Part 1, start there — we cover the six things eggs actually do in pastry, plus flax, chia, and commercial egg replacers. This video builds directly on that foundation. What we cover in Part 2: → Aquafaba — what it actually is, how it whips into stable foam, and where it can't replace egg → Cornstarch, tapioca, and arrowroot — the real differences and when to use each → Silken tofu — the underrated heat-setting protein for cheesecakes, mousse, and tarts → Why none of these replacers can do everything an egg does on their own 📌 Watch the full series: Part 1 — What Eggs Actually Do + Flax, Chia & Commercial Replacers →   • What Do Eggs Actually Do in Baking? | Part 1   Part 3 — Agar, Gelling Agents & Combining Replacers Like a Pro → ────────────────────────────── 🌿 Chapters: 0:00 Quick recap and what we're covering today 0:49 Aquafaba: how it works and what it can actually do 4:47 Starches: cornstarch, tapioca, arrowroot 7:35 Silken tofu: the underrated one 10:22 What's coming in Part 3 ────────────────────────────── 📬 Questions? Drop them in the comments — I read everything and I love hearing what you're working on.