Aquafaba

Aquafaba from White Beans

Vegan meringue kisses (cropped) 1

Aquafaba from White Beans Whipped 1

Aquafaba vegan colourful macarons

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Aquafaba vegan lemon pie

Aquafaba is a term that refers to the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba has become popular among vegan and vegetarian communities as an egg substitute. The word "aquafaba" is derived from the Latin words for water (aqua) and bean (faba).

History

The discovery of aquafaba as an egg substitute is relatively recent, with its potential first being discussed in online vegan communities around 2015. It was popularized by French chef Joël Roessel, who demonstrated that the liquid from canned beans could be whipped into foams much like egg whites and used in various culinary applications. This discovery was further explored and promoted by Goose Wohlt, an American software engineer, who coined the term "aquafaba" and established its presence in the vegan cooking scene.

Composition and Properties

Aquafaba is composed primarily of carbohydrates, proteins, and other soluble plant solids which have migrated from the beans to the water during the cooking process. This composition gives it the ability to mimic the functional properties of egg whites, such as emulsifying, foaming, binding, and thickening. The exact composition can vary depending on the type of beans used and the method of cooking, which can affect its efficacy in different recipes.

Culinary Uses

Aquafaba can be used in a variety of culinary applications where egg whites are traditionally employed. Some common uses include:

• Vegan meringues and pavlovas
• Vegan mayonnaise
• Vegan macarons
• Cakes and breads as a binding agent
• Dairy-free ice cream

To use aquafaba, it is generally whipped until stiff peaks form, similar to egg whites. The amount of aquafaba used can vary depending on the desired outcome, but a general guideline is to use three tablespoons of aquafaba to replace one egg white.

Nutritional Information

While aquafaba is low in calories, it is also low in nutritional content when compared to eggs. However, for individuals with egg allergies or those following a vegan diet, it offers a valuable alternative for many recipes.

Environmental and Ethical Considerations

The use of aquafaba aligns with vegan and environmental principles by reducing food waste and avoiding animal products. Utilizing the liquid from cooked beans, which might otherwise be discarded, represents a sustainable approach to cooking and food preparation.

Research and Development

Research into aquafaba is ongoing, with scientists exploring its composition, nutritional value, and potential applications in food science and technology. There is interest in understanding how variations in bean type, cooking method, and processing affect its properties and functionality.