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The Official Aquafaba Website

Feb 1, 2016 by Aquafaba Admin

What is aquafaba?

The word aquafaba is the common name for the cooking liquid of beans
and other legumes like chickpeas. You may know it as the typically
discarded liquid found in retail cans and boxes of beans, or as the
liquid left over from cooking your own.

Aquafaba can be used to replace egg whites in many sweet and savory
recipes. Its unique mix of starches, proteins, and other soluble
plant solids which have migrated from the seeds to the water during
the cooking process gives aquafaba a wide spectrum of emulsifying,
foaming, binding, gelatinizing and thickening properties.

A growing international community has developed around aquafaba to
explore its full potential, resulting in many exciting recipes such
as meringues, mayo, butter, cheeses, pavlovas, macarons, baked goods,
and much, much more!

You are invited to use the links at the top of the page and in the
sidebar to learn more about it. There are answers to frequently asked
questions and links to the science and community pages where you can
learn more about the ongoing discoveries.


  * Read more about aquafaba's history.

  * Keep up-to-date on aquafaba's science.

  * See what people are saying in the news.


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