Chickpea aquafaba
The cooking water of chickpeas or the liquid from a can of chickpeas, viscous and light beige, whipping into a firm foam, instead of egg white in meringue, macarons and marshmallow.
Chickpea aquafaba is the cooking water of chickpeas or the liquid from a can of chickpeas, viscous, light beige, slightly cloudy, with a faint bean aroma, containing soluble proteins and saponins that let it whip into a firm foam and stabilise emulsions. It is used instead of egg white in meringue, macarons, marshmallow, mousses, vegan mayonnaise and as a binder.
Recipes with this ingredient
The recipe is taken from the collection of recipes by Nastya Ozerova.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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The recipe is taken from the collection of recipes by Nastya Ozerova.
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30
The recipe is taken from the collection of recipes by Nastya Ozerova.
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2
30
The recipe is taken from the collection of recipes by Nastya Ozerova.
8
4
40
The recipe is taken from the collection of recipes by Nastya Ozerova.
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1
150
The recipe is taken from the collection of recipes by Nastya Ozerova.
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4
150
The recipe is taken from the collection of recipes by Nastya Ozerova.
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