Aquafaba is the cooking liquid found in tinned beans and other legumes like chickpeas or the liquid left over from cooking your own. It can be used to replace egg whites in many sweet and savoury recipes. At last for vegans, lemon meringue pie, mousses, mayonnaise, macaroons and meringues are on the menu.
Vegan cooking without eggs, replacing eggs with chickpea water and similar bean and legume fluid, is a volume-enhancing revolution for mousses, mayonnaise, macaroons and more, outlined across this versatile range of recipes. *Also appeared in May Buyer's Notes*
