Aquafaba is a great vegan alternative to egg whites. The production is very simple and quick. We’ll show you how to make the vegan egg whites yourself.
What actually is aquafaba?
Aquafaba is the liquid that forms when you cook chickpeas or beans. You may also know it as bean or chickpea water. In vegan cuisine, aquafaba acts as a substitute for egg whites or egg whites.
Important: Only use the cooking water from the chickpeas. The water from the soak contains large amounts of phytic acid and should therefore not be used for aquafaba.
The liquid acts as a leavening agent and emulsifier. Emulsifiers combine substances that do not naturally mix. This effect is especially necessary when making cakes, otherwise you will find it difficult to make dough. You also need emulsifiers for potato pancakes or similar dishes. They hold the ingredients together and act like glue. So you can also use aquafaba to make savory vegan dishes.
However, aquafaba is probably most popular as a substitute for beaten egg whites. For example, you can use aquafaba to make meringues or mousse au chocolat.
Making aquafaba: Here’s how
You don’t need many ingredients to make aquafaba:
100ml chickpea water (after boiling or from the can)
1/2 tsp cream of tartar baking powder
1 pinch of salt
1/2 tsp locust bean gum
Now all you have to do is mix all the ingredients together and whip them up with the whisk or hand mixer. You can now use the foam that is created like egg whites. You can use the remaining chickpeas, for example to make hummus yourself.
