Aquafaba: Chickpea Liquid That Whips Like Egg Whites
Aquafaba is the cloudy liquid left from cooking chickpeas, whether it's drained from a can or reserved after boiling dried ones. When whipped, it forms a stable white foam remarkably like beaten egg whites, so it's widely used to make vegan meringues, mousses, macarons and mayonnaise.
Why it foams
Egg whites foam because their proteins unfold at the surface of air bubbles and link together into a film. Aquafaba does something similar with a different mix of ingredients that leached out of the chickpeas during cooking:
- Proteins (about 1–2% of the liquid), which unfold and stabilize bubble walls.
- Saponins, plant compounds that act like natural detergents and lower surface tension, so bubbles form easily.
- Soluble starches and fibres, which thicken the liquid and slow drainage from the foam.
The result whips to soft peaks and, with sugar and an acid, to firm, glossy peaks. Aquafaba usually needs longer than egg whites: about 3–6 minutes to soft peaks in a stand mixer and up to 10 minutes for stiff, sugared peaks.
How it differs from egg whites
Egg-white proteins coagulate with heat and set into a firm, sliceable structure. Aquafaba proteins don't set nearly as firmly. Aquafaba meringues firm up mainly by drying out, so they need a low oven, about 90–100 °C / 195–210 °F, for 1.5–2 hours or more. In cakes it can bind and add lift, but it can't fully replace eggs in custards, quiches or recipes with several eggs.
How to use it
| Use | Ratio | Notes |
|---|---|---|
| Replacing a whole egg | 3 tbsp (45 ml) | Whisk lightly to froth before adding |
| Replacing an egg white | 2 tbsp (30 ml) | Best for foams, cookies, cocktails |
| Meringue | 120 ml aquafaba + 1/4 tsp cream of tartar + 100–150 g sugar | Add sugar gradually once foamy |
| Vegan mayonnaise | 3 tbsp aquafaba to about 180 ml oil | Blend, then stream in oil |
Getting good results
- Check consistency. It should look like raw egg white. If it's watery, simmer it until reduced by about a third, then chill.
- Use acid. Cream of tartar, lemon juice or vinegar stabilizes the foam.
- Keep it clean. Any fat or oil in the bowl collapses the foam, just as with egg whites.
- Add sugar slowly, after the foam is already white and opaque.
Questions
How much aquafaba replaces one egg?
Use about 3 tbsp (45 ml) aquafaba for one whole egg and about 2 tbsp (30 ml) for one egg white. It works best where eggs are for binding or foaming, not where they're the main structure.
Why won't my aquafaba whip?
It's usually too thin, or the bowl has traces of fat. Simmer the liquid until it's reduced by about a third and has the consistency of loose egg white, cool it, and whip in a spotlessly clean bowl with a little cream of tartar.
Can I use liquid from any canned beans?
Chickpea liquid is the most reliable and neutral. White bean liquid can work, but it varies more and may taste beany. Choose low-sodium cans for sweet recipes.
How long does aquafaba keep?
About 3–4 days in a sealed container in the fridge, or several months frozen. Freeze it in ice cube trays in 1–2 tbsp portions.