Aquafaba

The Magic of Aquafaba

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The viscous water in which legumes, most commonly chickpeas, have been cooked. Used in plant-based baking as a vegan egg-white substitute for whipping, meringues, and binding.

Aquafaba is the thick, starchy liquid left over after cooking legumes, most commonly chickpeas. Because it consists of a unique mix of proteins and starches, it behaves remarkably similarly to egg whites when whipped.

In plant-based baking, it can be used to make meringues, macarons, and mousses. It is an indispensable tool for vegans and veggans who want to create airy textures in dessert recipes without relying on traditional eggs.