Aquafaba – Recipes for Everyone!

Aquafaba is the liquid obtained from a can of beans or chickpeas, used as an egg substitute in many recipes. It’s a popular ingredient among vegans and vegetarians because it can achieve similar textures and effects as eggs while being entirely plant-based.

Aquafaba contains a lot of proteins, which, when whipped, mimic the consistency of egg whites. This makes it perfect for baked goods such as gluten-free cakes, dairy-free cakes, macarons, and meringues. It can also be used as a thickener for soups and sauces.

To make aquafaba, drain the liquid from a can of beans or chickpeas and whip it with a hand mixer or stand mixer until stiff peaks form. Typically, about 3 tablespoons of aquafaba are used to replace 1 egg.

This stiffly whipped aquafaba can be used to make meringues :)

Aquafaba is also a healthy ingredient, as it contains fiber, protein, and carbohydrates while being low in calories. It’s a versatile egg substitute, making it a favorite ingredient for vegans and vegetarians alike.