Wednesday, 20 March 2019


Thanks to Suzy Warren who made me aware of the word aquafaba.

You know how tinned kidney beans and chickpeas are always in a slightly goopy liquid, not just plain water? Well that's aquafaba. (Yes, there really is a word for everything no matter how obscure). Most of us either drain this liquid off and discard it, or tip it along with the pulses into whatever we're cooking, but you could do more with it.

This stuff can be whipped up like egg whites and used in meringues, mouses and artsy blobs of foam in pricey restaurants. If you regularly cook for someone who doesn't eat eggs then it might be worth giving it a go. I was fairly sure I wouldn't bother until I found these recipe suggestions and I'm now quite tempted.

Had you heard of aquafaba? Ever eaten it?


ados123 said...

Wow! I never knew that. I think I might stick to eggs for my meringues however...

Kate Blackadder said...

Yes - my daughter is vegan. Most non-vegan items you can substitute for but eggs were a problem in baking until we heard about aquafuba. I used 6 tablespoons of it in place of 3 eggs in my light Christmas cake recipe and it was fine. It was a little more dense and crumbly than before but taste-wise you wouldn't know the difference.

Alex J. Cavanaugh said...

We usually dump it but we don't eat eggs either, so might be worth a try.

Carolb said...

I've learnt a new word today. Never knew that's what the liquid was called.

Thought I prefer eggs for meringues, it's good to know that there's no reason to throw the liquid away.

Susan A Eames said...

Without knowing its name, I have heard of using this liquid. Apparently it's useful for vegans. Doesn't tempt me in the slightest though! :)

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Hilary Melton-Butcher said...

Hi Patsy - well I'd never come across that word ... and it could be a useful one - I'd no idea. Live and learn ... cheers Hilary

PS having just looked at Wiki - it seems it only came to the fore in 2014 in France - so interesting ...!!!

Patsy said...

@ Alyson – I'm tempted to try, just to see what happens.

@ Kate – glad to know it worked OK.

@ Alex – definitely worth a go, I reckon.

@ Carol – I usually just put it in the dish along with th beans.

@ Susan – I can't imagine anyone using it for meringues and stuff unless they didn't eat eggs, or were cooking for someone who did. But perhaps if we tried it we'd be converts?

@ Hilary – perhaps it took that long to realise it could be used for something?

Remarkable Allentown Private Investigators said...

I like to try one of those.

Marion Clarke said...

Strangely enough, Patsy, when I visited my mother a while ago, she and my brother in law were watching one of those baking programmes and he explained that the cakes featured were for vegans, and that the meringue was made from 'that water that you get in the can after draining chickpeas' - so I must tell him the proper word for it next time I see him! :)


Patsy said...

@ Remarkable - hope you enjoy it.

@ Marion – make sure he knows how much trouble you went in order to find out for him.

Madeleine Maddocks said...

That is interesting. I've never heard of the word. How brilliant that it has similar properties to egg.

Gary Yancey said...

I like it!
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