Aquafaba

Aquafaba is the liquid in which legumes have been cooked, most commonly chickpeas. This seemingly unremarkable liquid behaves very similarly to egg whites due to its protein and starch content. It can be whipped into stiff peaks and used as an egg substitute in vegan cooking. It is excellent for making vegan meringues, macarons, mousses, mayonnaise and light creams. Aquafaba can be obtained from home-cooked chickpeas or simply drained from a tin of chickpeas. Approximately 3 tablespoons of aquafaba are equivalent to one egg white. It is a popular and accessible alternative for people with egg allergies and vegans alike.