Aquafaba

 Did you know you can use chickpea/ garbanzo bean juice from the can as a replacement for eggs?? This also makes a great vegetarian option.

Its a unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process.

Aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.

Bananas, apple sauce, prunes, pumpkin, flax, chia, nuts, and garbanzos have been long used as whole egg re-placers in recipes. These work well as whole eggs in some recipes, but they don't work for delicate egg white recipes like meringues. 


3 tablespoons drained chickpea liquid (each can yields about 1/2 to 3/4 cup) is the equivalent of about 1 egg.

Drain and reserve the liquid from a can of chickpeas. Save the chickpeas for another use {hummus} .

Aquafaba uses:
Meringue
Fudge
Mousee
Ice Cream
Buttercream Icing
Marshmallow Fluff
Brownies
Macrons
Mayonnaise
Egg white Cocktails
Butter
Cheese
Marzipan
"Egg" Noodles
French Toast
Cookies
Royal Icing
Omelettes
Smoothies

Aquafaba also freezes well. If you’re not going to use it right away, you can store it in ice cube trays in the freezer.