Have you heard about aquafaba yet? It’s the latest biggest thing in the vegan world. The next time you open a can of chickpeas, stop before pouring the brine down the drain because that’s aquafaba!
Yes, aquafaba is the liquid in canned chickpeas (and other beans) and it actually works as a vegan egg white replacer. Aquafaba can act as an emulsifier, leavening agent and foaming agent because it has properties similar to those of egg whites. That means a new way to make vegan macarons, marshmallows and meringues.
The discovery of this revolutionary egg replacement is credited to Joël Roessel and Goose Wohlt. Roessel is a French chef who found that the liquid from cooked chickpeas could be whipped into foam that let him make egg-free meringue and other desserts. He blogged about his discovery and soon after, a video was released in France showing the technique. This video was the inspiration for Goose Wohlt, an American software engineer, who was experimenting with vegan egg whites. Wohlt figured out how to make stable vegan meringue in a simple way that was accessible to anyone and he called it aquafaba. Wohlt shared his discovery on Facebook and the vegan community began experimenting with, using and spreading the word about aquafaba. Read an interview with Goose Wohlt where he shares his experiences with aquafaba.
If you haven’t tried using aquafaba yet, now is the time to start. Check out these 13 amazing recipes from our Food Monster App that all use chickpea brine or as we now call it, aquafaba.
1. Vegan Meringue!
Source: Vegan Meringue
This is a thing of beauty! It’s Vegan Meringue! Vegan bloggers worldwide are experimenting using canned chickpea brine and sugar, beating it together until it forms stiff peaks, and calling it meringue. Think it’s too good to be true? Try this recipe by Lisa Dawn Angerame for yourself.
2. Homemade Wagon Wheels
Source: Wagon Wheels
There is such a thing as healthy Wagon Wheels. With a few little substitutions, you too can make sugar-free marshmallow fluff using the wonder that is aquafaba. Then use that fluff to make these incredible treats by Leah Moldowan. Do it, you won’t be sorry.
3. Chocolate Dipped ‘Meringues’
Source: Chocolate Dipped Meringues
Sarah Pether‘s Chocolate Dipped Meringues are made possible with aquafaba. They have maple syrup in place of icing sugar for a healthier kind of sweetness. The treats are dipped in decadent dark chocolate. Yum!
4. Totally Easy Fluffernutter Sandwich Cookies
Source: Fluffernutter Sandwich Cookies
Once you know how to make vegan marshmallow fluff with aquafaba, you can also make These Fluffernutter Sandwich Cookies by Amy Lyons. The combination of marshmallow fluff and peanut butter is perfect for satisfying sweet and salty cravings. Plus, it’s a fun word to say – fluffernutter.
5. Raspberry Rose Macarons (With Aquafaba!)
Source: Raspberry Rose Macarons
Macarons – who doesn’t love the ubiquitous macaron? If you thought your macaron days were over, aquafaba makes it possible again. These Raspberry Rose Macarons from the Crazy Vegan Kitchen are slightly floral, fruity and creamy – everything you wan’t in a good macaron.
6. 3 Ingredient Aquafaba Chocolate Mousse
Source: Chocolate Mousse
There’s nothing like feathery-light and airy chocolate mousse. With aquafaba, you can make Clémence Moulaert‘s Chocolate Mousse that is vegan and healthier than traditional mousse and with fewer ingredients. It’s light, airy, silky smooth and delicious.
7. S’mores Brownies
Source: S’mores Brownies
If you want to make s’mores but worry they won’t hold up, aquafaba comes to the rescue. These S’mores Brownies by Amy Lyons have aquafaba in both the brownie and in the marshmallow topping. You’ll be excited when you see how wonderful these brownies taste.
8. Raspberry and Elderflower French Macarons
Flex your aquafaba muscles by making Aileen Metcalf‘s Raspberry and Elderflower French Macarons. These are light with sweet raspberry filling. There’s also a bit of elderflower liqueur which is soft with floral notes, so it’s perfect with berry flavor.
9. Banoffee Ice Cream Bars
Source: Banoffee Ice Cream Bars
Margaux Mouton‘s Banoffee Ice Cream Bars are the deconstructed version of the amazing pies. Made with bananas and cinnamon, the meringue mix is an aquafaba creation. Make plenty for emergency snacking!
10. Rooibos Tea and Homemade Ice-Cream Float
Source: Ice Cream Float
Once in a while, we all deserve to indulge a little. Margaux Mouton‘s Ice Cream Float will bring you back to one of your childhood favorites. Flavored with Rooibos tea, this is an incredible mix of fizzy drink with ice cream on top that will rock your socks off!
11. Mini Vanilla Bean Pavlovas With Coconut Whip and Raspberries
Source: Mini Vanilla Bean Pavlovas
We always knew chickpeas were magical but who knew that the brine could lead to a dessert like this?! Sarah Pether‘s Mini Vanilla Bean Pavlovas are made of vegan meringue. Topped with coconut whip and fresh raspberries, these magical desserts will disappear before your eyes. Poof!
12. Homemade Marshmallow Fluff – Made Vegan!
Source: Homemade Marshmallow Fluff
In the beginning, marshmallows were made from marshmallow root, not gelatin. Now you can make your own Homemade Marshmallow Fluff with aquafaba. This marshmallow fluff by Aileen Metcalf is so amazing – you can top lemon “meringue” pies with it and it will toast!
13. Chocolate and Strawberry Mousse Pie With Graham Cracker Crust
The gluten-free chocolate graham cracker crust in Aileen Metcalf‘s Chocolate and Strawberry Mousse Pie is pretty amazing! It’s chewy and has just the right amount of sweetness and salt. There’s also a bit of Grand Marnier which pairs perfectly with chocolate.
They say necessity is the mother of invention and the need for an egg white replacement led to the invention of aquafaba. You’ve got to try it for yourself to see just how amazing it is and all the delicious things you can do with it.