If you are a vegan or have ever tried to make vegan desserts, you may have come across the term “aquafaba.” Aquafaba is simply the liquid leftover after cooking chickpeas. This otherwise useless liquid has become a popular ingredient in vegan cooking and baking due to its unique properties. In this article, we will explore the world of chickpea water and how it can be used in your kitchen.
History of Aquafaba
The discovery of aquafaba is credited to a French cook, Joël Roessel, who found that chickpea water could be used as an egg white substitute in vegan meringues. In 2015, an American software engineer, Goose Wohlt, stumbled upon the same discovery and coined the term “aquafaba,” which has since become the official name for chickpea water used in vegan cooking.
Properties of Aquafaba
Aquafaba has several properties that make it an excellent egg white substitute. It can be whipped into a foam and used as a replacement for egg whites in meringues, pavlovas, and macarons. It can also be used as a binder in vegan burgers, meatballs, and falafel. Aquafaba can also be used to replace egg yolks in vegan mayonnaise.
The unique properties of aquafaba can be attributed to the proteins and carbohydrates present in chickpea water. The proteins in aquafaba are similar to those in egg whites, which is why it can be whipped into a foam. The carbohydrates in chickpea water act as a stabilizer, which helps to maintain the foam created when whipped.
How to Use Aquafaba
Aquafaba is a versatile ingredient that can be used in a variety of recipes. Here are some popular uses of chickpea water in vegan cooking:
- Vegan Meringues – Whip aquafaba with sugar to make vegan meringues.
- Vegan Mayonnaise – Use aquafaba as an egg yolk replacement in vegan mayonnaise.
- Vegan Burgers – Use aquafaba as a binder in vegan burgers.
- Vegan Macarons – Whip aquafaba with almond flour and sugar to make vegan macarons.
- Vegan Meatballs – Use aquafaba as a binder in vegan meatballs.
Chickpea water, or aquafaba, is a vegan kitchen staple that has revolutionized vegan cooking and baking. It can be used as an egg white substitute in a variety of recipes, from meringues to mayonnaise. Aquafaba is an easy and affordable ingredient to work with, and it’s a great way to reduce food waste by using an ingredient that would otherwise be discarded. So, the next time you cook chickpeas, don’t throw away the liquid – use it to make something delicious!
