aquafaba
Sign in to savethumb|upright=1.2|Aquafaba from a tin of white beans Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.
Article
6 sectionsContents
- Origins
- Uses
- Composition
- Gallery
- See also
- References
thumb|upright=1.2|Aquafaba from a tin of white beans Aquafaba ( or ) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was discovered by the French musician Joël Roessel.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows.