‘Aquafaba’ is a liquid from canned chickpeas and can be used for good. A French chef by the name Joël Roessel discovered that this bean brine can be used as an egg substitute, and in between, there are a lot of amazing recipes. It can be used for people with egg allergies, and vegans use it to replace eggs. It is like a miracle how beautifully it can be used for Meringue, Mayonnaise, Macarons, Mouse, Marshmallow Whipped Cream, and more.
See the recipes below and start experimenting. It can act as a binder, emulsifier, or anything an egg white does, and all without cholesterol. It may need a bit of practice, but the result is astounding. Use the Aquafaba chickpea brine and start preparing these recipes. Watch the step-by-step video.
Don’t Make A Mistake – Keep The “Aquafaba”
By LAUREN GROUNSELL FOR DAILY MAIL AUSTRALIA
For most home cooks, there is only one place in the kitchen for the slimy liquid housed in a can of chickpeas – down the sink drain.
But according to healthy foodies, chickpea brine actually has a very surprising use in cooking and has become the latest trendy food substitute.
Scroll down for the video
Food hack: Chickpea brine, or Aquafaba, can be used as an egg white substitute in sweet and savory dishes
Sweet treat: Aquafaba is commonly used in vegan recipes that use a lot of egg white, like meringue<
Delicious: Because it has a similar consistency to egg white, aquafaba can be whipped and used the same way
Making a meringue with chickpea brine ‘Aquafaba’
The liquid used in vegan recipes is a suitable substitute for dairy due to its similar consistency. Aquafaba can be used raw in fluffy meringue or baked in macaroons and pavlovas, and you need about three tablespoons of the liquid to get the same amount as one egg.