aquafaba

Aquafaba is the viscous water in which legumes such as chickpeas, white beans, or lentils have been cooked or canned. The name combines aqua (water) and faba (bean). It gained prominence in vegan cooking during the 2010s as a substitute for eggs in various applications.

In cooking and baking, aquafaba behaves similarly to egg whites. It can be whipped into foams, used as an emulsifier, or act as a binder in baked goods. Common uses include vegan meringues, macarons, mousses, mayonnaise, and other recipes that rely on the functional properties of beaten egg whites. The stability of aquafaba foams depends on factors such as the liquid’s composition and whether sugar and acid are added; using a clean, grease-free bowl and chilling the liquid helps.

How to use aquafaba: drain canned chickpeas or reserve the cooking liquid from dried beans. Measure the liquid and whip at high speed, adding an acid such as lemon juice or cream of tartar and sugar as the foam develops. For egg white substitution, a typical guideline is about 3 tablespoons (45 ml) of aquafaba per egg white; about 1/4 cup (60 ml) can substitute for one whole egg in some recipes, though results vary to taste and texture.

Storage and safety: fresh aquafaba can be refrigerated for up to a week or frozen in portions for longer storage. It is generally safe for people without legume allergies; as with any food, proper handling and hygiene are important.

Nutrition and variability: aquafaba’s composition—mainly water with small amounts of protein and carbohydrates—varies by legume and preparation, and its nutritional profile is not equivalent to that of eggs.