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What is Aquafaba?
For starters, it's a magical elixir! Aquafaba (literally translating to bean water in Latin) is the viscous, clear brine that remains when you drain a can of chickpeas. As a vegan egg replacement, aquafaba is extremely versatile in what it can do. It can act like egg whites when whipped into non-baked treats like light and fluffy meringue and squishy marshmallows. In spite of that, aquafaba won't hold up as an egg white stand-in in the instance of angel food cake, macarons and other baked desserts that depend heavily on egg whites to build firm structure and successful results.
That being said, it can be a great substitute for the whole egg, both white and yolk, for recipes like quiche, cookies, bars, cakes and pancakes.
Unlike the cost of eggs in this current moment, aquafaba is cheap and accessible because it is the waste product from cooked chickpeas. If you're the type of person who pours canned bean water down the drain, now is a great time to stop doing that!
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How to Use Aquafaba
It can't be easier to use aquafaba. First, crack open a can of chickpeas (preferably unsalted), drain the liquid into a bowl or container. From there, the world is really your oyster. To make a whole egg substitution, replace one egg with three tablespoons of aquafaba. To replace egg whites, measure out two tablespoons of aquafaba to replace one egg white.
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