Aquafaba: A Versatile Egg White Substitute for Baking and Cooking
Aquafaba, a surprising and versatile ingredient, is gaining popularity among home bakers and chefs as an eco-friendly and egg-free alternative. Derived from the cooking water of legumes, specifically chickpeas, beans, or lentils, aquafaba has been hailed for its many uses in baking and cooking. This article will explore what aquafaba is, how it works, and provide a basic recipe for making it from scratch.
What is Aquafaba?
According to Wikipedia, aquafaba is the viscous cooking liquid that remains after legume seeds are cooked. It might come as a surprise, but this simple liquid is packed with potential. Unlike its name suggests, aquafaba is not just for soups or stews; it can be used to make meringues, marshmallows, and even helps bind ingredients in dishes like brownies and cupcakes.
The Science Behind Aquafaba
One of the key properties that makes aquafaba functional is its ability to mimic egg whites in terms of texture and function. When aerated, aquafaba transforms into a fluffy, meringue-like substance. This unique property is due to the presence of proteins and other compounds in the legume water. When beaten, these proteins break down and form bubbles, similar to how egg whites stabilize and expand during the baking process.
How to Make Aquafaba from Scratch
Making aquafaba is extremely simple. Here's a step-by-step guide on how to prepare it from legumes:
Choose Your Legumes: Any legume will work, but chickpeas are the most common choice due to their mild flavor and easy availability. Other options include beans and legumes like lentils. Preparation: Rinse the chosen legumes thoroughly. Place them in a pot of cold water and bring to a boil. Avoid adding salt as it can affect the consistency of aquafaba. Simmer: Allow the legumes to simmer for about one hour or until they are soft. Strain and Collect: Drain the legume water carefully, ensuring no legume particles remain. Collect the legume water in a container. If the consistency is too thin, reduce it on the stovetop over low heat to thicken it. Storage: Once prepared, store the aquafaba in an airtight container in the refrigerator for up to 5 days or freeze it for up to 2 months. Keep in mind that frozen aquafaba will need to be thawed before use and may require some additional beating to get back to the proper consistency.Using Aquafaba in Recipes
Now that you've mastered the art of making aquafaba, here are a few simple ways to use it in your baking and cooking:
Meringue Cookies
One of the easiest and most classic uses for aquafaba is to make meringue cookies. Simply beat one cup of aquafaba with a pinch of cream of tartar until stiff peaks form. Then, pour the mixture into a piping bag and decorate your cookies. Bake at 200°F (93°C) until golden brown.
Vegan Marshmallows
Another delightful use for aquafaba is to create vegan marshmallows. Combine two cups of aquafaba, one cup of sugar, and a teaspoon of vanilla extract. Beat the mixture until it starts to thicken, then fold in one tablespoon of corn syrup. Pour the mixture into molds and refrigerate until set. These marshmallows are a wonderful treat for those who avoid eggs.
Binding Agent in Vegan Brownies
For a simple brownie recipe, start with 1/4 cup of aquafaba per 3 ounces of chocolate. Beat the aquafaba until stiff peaks form, then fold it into your batter. Since the water is being whisked into foam, the brownies will stay moist and rich without the need for eggs.
Conclusion
Aquafaba is a fascinating ingredient that is not only eco-friendly but also cost-effective. Its ability to mimic egg whites makes it a valuable addition to any pantry. Whether you're a seasoned baker looking for an alternative to eggs or a novice eager to try something new, aquafaba is a recipe worth exploring. Start with one of the simple recipes mentioned and see how this surprising liquid can elevate your cooking and baking game!