What Is Aquafaba?
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When you strain the liquid from of a can of chickpeas into the sink, that's edible goodness literally going down your drain. Aquafaba, which is the cooked liquid from chickpeas, is a super versatile ingredient that can be a great substitute for eggs, says allergy-free blogger Heather Christo, the author of Pure Delicious. Here's how she uses aquafaba (and not just from chickpeas—you can also use the liquid from cannellini beans and black beans) in place of eggs in her brownies, pancakes, and lots more.
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In Baked Goods
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Aquafaba as an egg replacement works well in brownies, cookies, cakes, and scones, says Christo. Since the average egg is about 3 tablespoons in size, just swap 3 tablespoons of aquafaba for each egg that a recipe calls for. (To make it even healthier, bake with one of these 8 New Types of Flour.)
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As a Whipped Topping
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Whether you want a whipped cream topping for your sundae or something to spread on top of cupcakes, just whip chilled aquafaba with almond or vanilla extract and powdered sugar until the mixture forms soft peaks. Christo says her kids even prefer it to whipped coconut cream.
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To Make Mousse
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Add some aquafaba to a base of melted chocolate, and start whipping—it'll eventually turn into chocolate mousse! And unlike heavy cream, the aquafaba adds no cholesterol or saturated fat and very few calories, adds Christo. (Try these other 25 Healthy Baking Tips and Substitutions.)
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In Breakfast Recipes
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Biscuits, pancakes, and waffles (including these Pancake Recipes for a Better-Than-Ever Breakfast) all work well when you use aquafaba, says Christo. Just replace the eggs with the same ratio: 3 tablespoons of aquafaba to one egg.
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As the Base of a Meringue
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If you want to make a meringue aquafaba, Christo suggests cooking it down a bit to make the aquafaba thicker. This will help your meringue retain its shape, which is especially important if you're using the liquid from homemade chickpeas rather than canned, since that might be runnier.
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