Aquafaba, the viscous water in which legume seeds such as chickpeas have been cooked, is a surprisingly versatile ingredient in both sweet and savory applications. This remarkable liquid, often discarded, is prized for its ability to mimic the properties of egg whites. Aquafaba can be whipped into stable foams and meringues, offering a plant-based alternative for vegan baking. Its neutral flavor allows it to seamlessly blend into various recipes, taking on the dominant flavors. Expect a slightly starchy aroma when raw, which disappears after cooking. It offers similar protein content to egg whites.
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Aquafaba should be stored in an airtight container in the refrigerator after opening. It typically lasts for 3-4 days when refrigerated. For longer storage, freeze aquafaba in ice cube trays for convenient portioning and use in recipes. Frozen aquafaba can be stored for up to 3 months and should be thawed in the refrigerator before use.
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