It’s official. Aquafaba is a ‘thing’.
aqua = water & faba = bean
The water that gets drained from a can of chickpeas is called aquafaba and it is a magical ingredient. Search the Internet and you will get several hits of official sites, recipes and personal stories connected to this bean water.
Aquafaba opens up a world of creative culinary possibilities for the vegan whose diet shuns eggs. No need for your meringue eating days to be over. Aquafaba is fast becoming a staple in the vegan pantry.
Your challenge this week? Buy a can of chickpeas, strain them over a bowl and then save the water. Refrigerate until ready to use. Try a recipe you find on the net or simply substitute in a regular recipe calling for egg whites (soufflé, macaron, pavlova…).
If you care to share your results, I’d love to hear about them.