Aquafaba is the water from cooked chickpeas or pulses and is used as a substitute for egg whites in baking for vegan recipes. The unusual name is a combination of the Latin words for water (aqua) and beans (faba).
Using the water which is usually drained away as an egg replacer was only discovered a few years ago by an American software engineer, Goose Wohlt.
He found that whisking the water made a perfect ingredient for his vegan bakes.
And it has now become a firm favourite among vegan bakers, home cooks and chefs as it is perfect for making vegan meringues.
Making it couldn’t be easier. Simply strain the water from a can of chickpeas into a bowl before whisking with an electric hand whisk for between three and six minutes until you get semi-firm peaks.
It can then be used straight away in your baking or can be kept in the fridge for up to a week. It can also be frozen for up to three months.
FOR MORE AQUAFABA RECIPES VISIT: www.thevegansociety.com
