Chickpea Liquid: A Plant-Based Egg Substitute for Desserts

Rapid Summary

• Aquafaba, the brining liquid from canned chickpeas, can serve as a cost-effective substitute for eggs in baking and cooking.
• The starches in aquafaba provide binding properties similar to eggs but lack natural puffiness. To address this, it can be whipped to incorporate aeration for recipes requiring lift.
• Measurements: For one whole egg,use three tablespoons of aquafaba; for one egg white,use two tablespoons.
• aquafaba can be used in batters (e.g., brownies and cookies), meringues (with cream of tartar stabilization), and even as an egg wash alternative.
• While not perfectly equivalent to eggs in terms of structure or flavor, aquafaba proves versatile across various baking necessities.

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