Aquafaba is the liquid left over from cooking legumes such as chickpeas or white peas. It can be used as an egg replacer in cooking.
- 3tbsp=1egg. When concentrated, the water is thick and vicious like egg white.
- You can whip it with a hand mixer to make a fluffy consistency, which can then transform into meringue, cream and more.
- Aquafaba can be kept in the fridge for up to a week (so you don’t have to you use it straightaway).
- If you don’t want to use all the aquafaba at once. Pour into an ice cube tray and once completely frozen, decant into a glass storage container and keep in the freezer. This can be stored upto 2 months.
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