Aqua faba (the cooking water from beans, fabaceae) is a vegan egg replacement. You can use aqua faba (AF) anywhere you’d use egg whites. If you want to use it to make a cake, for example, whisk it until it turns white and foamy, then fold it into the batter using a metal spoon. Three tablespoons replace an egg, generally speaking. Enhance the whipped volume by adding a teaspoon of cream to tartar to ___ or the AF drained from a 15 ounce can of chickpeas/beans.
Vegan meringues are easily made by combining equal volumes of aqua faba and superfine sugar. Measure the sugar first, then whip the AF with cream of tartar. Add the sugar slowly, continuing to whip until stiff peaks form, and flavor with a teaspoon of vanilla. Pipe or spoon the meringue on a parchment sheet and bake for an hour in a very low oven (250F), then test for doneness every 10 minutes, just as you would for regular meringues.
Vegan “mayo” can be made with AF. For a cup of “mayo,” combine 1 tbsp flavorful vinegar, 1 tsp of mustard (your choice), seasonings (salt, pepper, whatever), and 3 tbsp AF. Put in a two cup measuring jug, and whip, using an immersion blender. Slowly add ¾ – 1 cup of oil – I suggest a neutral oil like canola – and whip until desired consistency is reached. This will thicken in the fridge, so don’t over-whip.
Whipped AF can add volume to a frittata, quiche, or omelette.
Tell me about your experiences using AF. I’d love to hear!