This is a common concern, as many of us have learned how to make and create using eggs as the protein source, it's natural to be apprehensive about new alternatives. In short, the answer is no! It just takes a little bit of practice to become familiar with aquafaba and how it performs - and even better there are hundreds, even thousands of recipes on the internet now that have already done all of the hard work of figuring it out for you. In fact, I recently visited my old college where I had studied culinary arts, and my past lecturer from there was excited to tell me that she now uses aquafaba in place of egg whites when teaching students how to make meringue.