Aquafaba
Definition
What 'Aquafaba' means
Aquafaba, the brine from canned or cooked chickpeas, contains proteins and starches that can be whipped into stiff peaks. It replaces egg whites in meringues, mousses, and mayonnaise, offering a functional, plant-based alternative with no cholesterol.
Related terms
In depth
The longer answer
Aquafaba is the viscous liquid left over from cooking chickpeas or other legumes, most commonly the brine from canned chickpeas. It functions as a remarkable plant-based substitute for egg whites in cooking and baking, prized for its ability to foam, emulsify, and bind. Home cooks and chefs encounter it in recipes for meringues, mousses, mayonnaise, and vegan baked goods, where it replaces the structural and textural roles of eggs.
The key mechanism behind aquafaba lies in its composition of starches, proteins, and saponins that leach from legumes during cooking. When whipped, these compounds stabilize air bubbles, creating a foam similar to egg white foam. In commercial canning, chickpeas are pressure-cooked, which concentrates these agents in the brine. For best results, the liquid is typically reduced or used straight from the can, then whipped with cream of tartar or sugar to achieve stiff peaks, mimicking the behavior of egg whites in recipes.
For consumers, aquafaba offers a low-cost, accessible way to replace eggs in many recipes, reducing reliance on animal products and cholesterol intake. However, its performance varies: it may not replicate the exact taste or stability of egg whites in all applications, and some people find a subtle bean-like flavor in uncooked uses. It also lacks the protein content of eggs, so it works best in recipes where structure, not nutrition, is the primary goal.
At a glance
Quick facts
| Detail | What to know |
|---|---|
| Common source | Canned chickpea brine or home-cooked legume water |
| Primary use | Egg white substitute in vegan cooking |
| Key components | Starches, proteins, and saponins |
| Typical yield | 3 tablespoons per egg white replaced |
In practice
What this means for you
- Drain canned chickpeas and reserve the liquid; use it immediately or refrigerate for up to a week in a sealed container.
- For stiff peaks, whip aquafaba with cream of tartar or sugar using a clean, grease-free bowl and beaters.
- Substitute 3 tablespoons of aquafaba for one egg white in meringues, mousses, or macarons for reliable results.
- Reduce aquafaba by simmering to concentrate it if your recipe requires extra stability or a firmer foam.
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