A great egg replacer especially for vegans but also for every time you cook legumes and need to use up the liquid.
1 ‘portion’ is the amount of liquid you’d get from a can of chickpeas (about 3/4 cup)
You can use any bean for aquafaba but a darker colour bean will give a coloured foam.
Pour the liquid from cooking chickpeas or beans into a large bowl. Or use the liquid from a can of chickpeas or beans.
Beat with an electric whisk until frothy with stiff peaks like egg whites. (Takes about 10-15 mins to get really stiff)
Use as per any other egg white ingredient.
Fold into cakes, biscuits etc. but don’t add spices directly to the foam or it will collapse.
Google ‘aquafaba’ for more information.