Aqua Faba (chickpea water) Uses & Information

What exactly is Aquafaba? And how can I use it?

 

 

Aquafaba, is one the most important ingredients in the vegan larder. And more often than not, it is regarded as useless and simply thrown into the garbage!

 

Aquafaba is the starchy liquid found in a can of chickpeas. Which is then whipped into a foam, giving items structure at the same time it delivers a fluffy taste and texture. There are numerous methods of using this leftover chickpea water. Most commonly, it is used as a vegan friendly egg substitute; often used in the production of meringues, bread and churros!

 

So now can you get this fluffy delight from your leftover chickpea water. What now?

As it the case with standard egg whites, adding a stabilizing ingredient much improves the structure of whipped aquafaba. In sweet recipes for example, sugar is normally used. But there’s another ingredient we often whip into egg whites to add stability: cream of tartar. But why?

Cream of tartar is acidic; when added to egg whites it prevents the egg proteins from bonding too vigorously to each other and denatures them so they can create a foam that traps air bubbles and water more quickly to hold them in place for less ‘weeping’.