Adventures in Aquafaba

Most people who you mentioned the word aquafaba to, look back blankly. What it is, is a wonderful discovery and a very handy ingredient that is a byproduct, and something that normally gets poured down the drain. I am talking about ‘bean water’, yes, I know not the most attractive sounding two words but wait to be converted! I first read about aquafaba on twitter a couple of years ago. Being a little sceptical of things that purport to replace good things I didn’t really believe that anything other than egg whites could really replicate a meringue. Happily, I was very wrong, and thus my adventures in aquafaba began. I first made meringues and was taken aback at the very notion that you could not discern between them and the ones made with egg whites. Then the possibilities came into view and experimented with using it in baking, and then in to mayonnaise making. I have never looked back.

So, to actually use it, just buy a can of chickpeas and strain off the liquid. As a side note, we generally have a lot of chickpeas around, so they frequent the staff meals at Tredwells regularly. Then, just use it in almost the exact same way you would use egg whites, or even whole eggs in the case of mayonnaise. It does take a little longer to whisk than egg whites do, and you won’t get the exact same stiffness when making Italian meringue but apart from that, do give it a go. I use it in a lot of recipes in Planted, with some of my favourites being the roast garlic aioli and the dark chocolate mousse .