Meringues, macarons and angel cakes – what do they all have in common? That’s right, all of them require egg whites as one of the ingredients. For years, Vegans could only stare longingly at these desserts because no eggless options were available. Well, not any more. Enter chickpea water, or aquafaba – the viscous goop-like liquid that you usually chuck after removing the chickpeas from inside the can.
Goose Wohlt, an American engineer who was on the hunt for an egg replacer discovered that whipping aquafaba resulted in properties that were extremely similar to eggs. Generally, you can replace one egg with three tablespoons of aquafaba.
So what exactly is the science behind this? The proteins and starches in aquafaba mimic the protein in egg whites in many aspects. However, there is no definitive consensus yet as the studies are still ongoing.
We’ll be trying out a recipe with aquafaba to experiment whether this works, so stay tuned!
In the meantime, watch this video to see for yourself how aquafaba gets whipped into a meringue.
Have you tried using aquafaba to bake before? Share with us below!