Aquafaba is a phenomenon that keeps on fascinating the health food market. We’re here to explain all, what it is, where to get it and what to do with it!

What is Aquafaba?

Aquafaba is the liquid that’s left when you boil chickpeas or beans in water. You can either do it yourself or use the water that you get from a store-bought can. The best way to get aquafaba is from chickpeas or white beans. The reason why it’s become so popular is that it has similar qualities to egg white when used in baking. When you whip it up it becomes super fluffy, making it a great component for lots of different types of baking.

How to use it

When you whip up aquafaba it looks like egg mixture, hence why it’s mainly used as an egg replacement in recipes. For some recipes it’s beneficial to boil it down until most of the liquid evaporates. You’re looking for it to get more of a raw egg white consistency. This is useful when you’re making meringue with aquafaba, where you don’t want it to be too watery. However, if you’re baking a cake you don’t need to reduce it. So in some cases it can be used just as it comes from the can. In recipes like cake or waffles you simply whip it up until it goes fluffy and then carefully fold it in to the rest of your mix.

Aquafaba is usually used for making meringues, macarons, icing and more, however it can be used for more savoury things like mayonnaise (we tried this delicious one when we were at London Coffee Festival) or even in cocktails to replace egg whites! It’s also perfect for making chocolate mousse and French toast.

We use it in our Fluffy Waffles, why not try it?

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