Aquafaba is an ingredient that remains relatively unknown but is gaining increasing popularity among vegetarian and vegan cooks. It is simply the cooking liquid of chickpeas (or other legumes), which has remarkable properties due to its protein and starch content. Indeed, aquafaba can replace egg whites in many recipes, both sweet and savory, resulting in impressive creations like chocolate mousse, creamy-textured mayonnaise, and deliciously crispy meringues. In this article, we will explore in detail how to obtain and use aquafaba, its benefits, and tips for preparing meringue, mayonnaise, and chocolate mousse in just a few minutes.

What is Aquafaba?

The word aquafaba is a relatively recent term, created by combining “aqua” (water) and “faba” (bean). It refers to the cooking juice of legumes, most often that of canned chickpeas. When you open a can of chickpeas, you notice a viscous liquid, often discarded. Yet, it is precisely this liquid that holds great culinary potential. You can also make your own aquafaba by cooking legumes at home. In both cases, it is this juice, rich in proteins and starch, that allows us to create all sorts of original recipes.

Origin of the Discovery

The phenomenon was popularized a few years ago when an amateur pastry chef discovered that chickpea cooking liquid behaved like egg whites once whipped. He then shared his experiences on online forums, creating the enthusiasm we know today. Since then, cooks worldwide have tested aquafaba in increasingly varied recipes. Vegan meringues and macarons, which were previously very difficult to make, have gained popularity, and it didn’t take long for aquafaba to prove incredibly versatile.

Why Does Aquafaba Work Like Egg Whites?

Egg whites are largely composed of proteins, which form bonds and trap air when beaten. Aquafaba also contains a high level of proteins derived from legumes. Mixed with sugars or other ingredients, it can gradually develop a foamy and airy structure when whipped. This stabilizing effect is also linked to starch, which helps maintain the firmness of the air bubbles formed in the preparation.

Nutritional Benefits

Although aquafaba does not contain albumin (the main protein in egg whites), it still offers an interesting protein intake and can easily be integrated into vegetarian or vegan recipes. Moreover, aquafaba is an excellent substitute for people allergic to eggs or those following a cholesterol-free diet. It is also worth noting that using it helps combat food waste, as this liquid, usually discarded, is now valued.

How to Obtain and Store Aquafaba

Choosing Canned Chickpeas

The simplest and quickest way to acquire aquafaba is to open a can of chickpeas. The liquid contained in the can is already ready to use. Simply separate the chickpeas and their juice using a strainer placed over a bowl to collect the precious liquid. If you don’t have canned chickpeas, you can also use cans of white beans, red beans, or other legumes, although the result may vary slightly.

Making Your Own Homemade Aquafaba

If you prefer to prepare aquafaba from dry chickpeas:

1. Soak dry chickpeas in water for 8 to 12 hours (overnight is usually sufficient).
2. Discard the soaking water and rinse your chickpeas well.
3. Cook your chickpeas in a large amount of water until they become tender (about 1 hour or more depending on the variety and your cooking method).
4. Drain them, reserving the cooking water. This water is your aquafaba.
5. Reduce the cooking water over low heat if it is too liquid until you obtain a slightly viscous consistency reminiscent of egg whites.

This method takes a bit more time but allows you to control the texture of your aquafaba and decide for yourself the amount of salt or additives present in your preparation.

Storage and Preservation

Aquafaba keeps very well in the refrigerator for 3 to 5 days in an airtight container. It is also possible to freeze aquafaba for later use. In this case, you can pour the aquafaba into ice cube trays, then unmold these “aquafaba cubes” and store them in a freezer bag. This way, you can defrost the amount you need. Just remember to defrost the aquafaba at room temperature or in the refrigerator before use.

Using Aquafaba in Cooking

Egg White Substitute

Substituting egg whites with aquafaba can be used in a multitude of recipes. Generally, 3 tablespoons of aquafaba are considered equivalent to one medium egg white. For cakes, pancakes, or cookies, you can replace beaten egg whites with pre-whipped aquafaba, or sometimes even use it without whipping, depending on the recipe.

Binder for Sauces and Dressings

Besides its role as an egg white substitute, aquafaba can also act as an emulsifier or binder. In a sauce, a velouté, or a soup, add a little aquafaba to thicken the texture. Similarly, you can make a creamier dressing by gradually incorporating a drizzle of aquafaba while whisking. You will obtain a creamy consistency without eggs or dairy products.

Foaming Effect in Desserts

The most impressive aspect of aquafaba is its ability to thicken and form an airy foam. This applies to chocolate or fruit mousses as well as cake or whipped cream preparations. Simply put, aquafaba provides a foamy and stable structure once whipped, giving a boost of lightness to your vegan desserts.

Aquafaba Meringue in 10 Minutes

Making light and crispy meringues is perhaps the most spectacular proof of aquafaba’s power. Here is a quick guide for 10 medium meringues:

Ingredients (for 10 meringues)

• 100 ml of aquafaba (about 6 to 7 tablespoons)
• 100 g of powdered sugar (ideally, a fine sugar for better dissolution)
• 1 teaspoon of lemon juice (optional, but helps stabilize the foam and adds a slight tangy taste)
• 1 pinch of salt

Preparation Steps

1. Pour the aquafaba into a perfectly dry bowl. It is preferable that the aquafaba is very cold and slightly viscous to whip faster.
2. Start whipping the aquafaba at medium speed, then gradually increase the speed. After a few minutes, the consistency becomes white and foamy.
3. Add the lemon juice (optional) and the pinch of salt to help stabilize the foam.
4. Gradually incorporate the sugar in small amounts while continuing to whip. Continue until you obtain a firm and shiny foam forming peaks at the end of the whisk.
5. Place the preparation on a baking sheet covered with parchment paper, forming small balls using a piping bag or a spoon.
6. Bake at 100°C (no hotter to avoid your meringues coloring too quickly) for 1.5 to 2 hours. Depending on your oven and the size of your meringues, you can extend the baking time if necessary. The meringues are ready when they easily detach from the paper and are dry inside.

Tips

• Regularly check your meringues to adjust the baking time; they should not brown.
• If you want flavored meringues (vanilla, almond, chocolate), add the extract of your choice in small doses to avoid liquefying the preparation too much.
• For a colorful result, you can add a few drops of vegan food coloring while whipping the aquafaba.

Quick Vegan Mayonnaise

Egg-free mayonnaise is one of the must-try recipes for those discovering aquafaba. The advantage: obtaining a thick and tasty sauce with a consistency similar to traditional mayo.

Ingredients

• 2 tablespoons of aquafaba
• 1 teaspoon of mustard (classic or whole grain, according to your taste)
• 150 ml of vegetable oil (rapeseed oil, sunflower oil, or a neutral blend)
• 1 teaspoon of vinegar or lemon juice
• Salt, pepper

Preparation Steps

1. In a fairly tall container (preferably a container for an immersion blender), pour the aquafaba, mustard, and vinegar.
2. Start blending while gradually pouring in a stream of oil. The emulsion should form quickly.
3. Continue blending while slowly adding the rest of the oil. You should see the mayonnaise thicken before your eyes.
4. Season with salt and pepper. Taste and adjust according to your preferences.

Tips

• The key to success is an immersion blender and a narrow container: this allows for homogeneous incorporation of the oil and aquafaba and a quick emulsion.
• You can personalize your mayo with finely chopped fresh herbs (parsley, chives, basil), garlic, or paprika.
• For a lighter consistency, slightly reduce the amount of oil. For a creamier mayonnaise, simply reduce the blender speed at the end.

Delicious Chocolate Mousse

Chocolate mousse with aquafaba is probably the most popular sweet recipe. Its secret lies in the lightness of whipped aquafaba, which brings incredible softness to the dessert.

Ingredients (for 4 people)

• 150 ml of aquafaba (ideally very cold)
• 150 g of dark chocolate (preferably with at least 60 percent cocoa)
• 1 tablespoon of powdered sugar (or agave syrup, optional)
• 1 pinch of salt

Preparation Steps

1. Melt the chocolate in a bain-marie or microwave, being careful not to burn it. Let it cool slightly.
2. Meanwhile, whip the aquafaba into firm peaks with the pinch of salt, using an electric mixer or a mechanical whisk if you have strong arms.
3. If desired, gradually add the tablespoon of sugar while continuing to whip, especially if you prefer a sweeter mousse.
4. Gently fold the melted chocolate into the whipped aquafaba, using upward motions to maintain the lightness of the preparation.
5. Divide the mousse into individual ramekins and refrigerate for at least 3 hours.

Tips

• To vary the pleasures, you can add orange zest, cinnamon, or a pinch of Espelette pepper.
• If you want a creamier version, incorporate a bit of plant-based cream (soy, coconut, almond).
• Be careful with the chocolate temperature: it should not be too hot to prevent the mousse from collapsing.

Other Creative Uses of Aquafaba

Beyond meringue, mayonnaise, and mousse, aquafaba can be used to:

• Make lighter waffles or pancakes.
• Replace eggs in cake, cookie, or brownie batters.
• Whip into chantilly (with a bit of stabilizer like powdered sugar or xanthan gum).
• Create fruit mousse (strawberry, raspberry, mango) by mixing fruit puree with whipped aquafaba.
• Prepare vegan macarons (this requires some practice as the process is delicate).

Let your creativity run wild. The possibilities are almost endless once you understand the basic principle: aquafaba can substitute for egg whites.

Tips for Successful Preparations

1. Use cold aquafaba: for whipping, it is best to refrigerate it beforehand. Cold often makes the foam more stable and quicker to whip.
2. Favor a deep and clean container: just like with egg whites, the presence of fat (even slight) could hinder the proper whipping of the foam.
3. Control the texture: if your aquafaba is too liquid, you can reduce it over low heat to obtain a more gelatinous liquid. If it is too thick, you can dilute it with a little water.
4. Adjust the sugar quantity: for a mousse or meringue, you can adjust the sugar according to the desired result (firmer or less sweet).
5. Experiment: aquafaba can vary from one brand to another or from one legume to another. Sometimes, it whips less quickly or requires some adjustments.

Health and Environmental Aspects

Aquafaba presents some advantages for health and the environment:

• Reduction of food waste: instead of discarding chickpea liquid, it is reused.
• Cholesterol-free option: unlike animal products, aquafaba helps limit saturated fat intake if you monitor the types of oils used.
• Suitable substitute for people allergic or intolerant to eggs.

However, aquafaba should not be considered a miracle food: it is important to remember that the protein content, while not negligible, remains below that of egg whites. Nevertheless, in the context of vegetarian or vegan cooking, aquafaba is a very interesting ingredient that wonderfully enriches the range of culinary alternatives.

Some Ideas to Go Further

• Experiment with coloring your meringues: aquafaba lends itself well to the addition of natural colorings or extracts (beet extract, vegan squid ink made from algae, chlorophyll, etc.).
• Try black beans: aquafaba from black beans can bring a slightly different taste and a darker color, interesting for some savory recipes.
• Make a plant-based chantilly: to do this, whip aquafaba with powdered sugar and a bit of vanilla extract. You can then use it to garnish cakes, fruit verrines, or drinks.
• Prepare a vegan cappuccino: once your coffee is served, top it with a spoonful of aquafaba foam whipped with powdered sugar and vanilla for a frothy cappuccino effect.

Conclusion

Aquafaba is a brilliant discovery that simplifies the lives of vegetarians, vegans, and anyone wishing to cook differently. It not only helps reduce waste but also achieves amazing textures in a wide range of recipes, whether sweet or savory. Whether you’re looking to make meringues that are both light and crispy, creamy egg-free mayonnaise, or airy chocolate mousse, aquafaba will work wonders. And the best part: most of these recipes can be made in record time, sometimes in just 10 minutes for a stunning result. So next time you open a can of chickpeas, remember to save this precious liquid and experiment with it in all its forms. By testing and exploring aquafaba, you’ll find your signature recipe. Enjoy creating, tasting, and sharing the culinary magic of aquafaba. Bon appétit and happy whisking!