Use Chickpea Liquid As a Great Egg Replacement
For vegans and people with egg allergies, it’s time to stock up on cans of chickpeas. The leftover liquid in the jar, called aquafaba, is the perfect egg substitute for baked goods – even for tricky desserts like meringues and angel food cakes.
Slate discovered this “miracle liquid” from French chef Joel Rossel and explains that aquafaba can be treated like an egg white by whipping it into a foam that takes on a fluffy texture and egg flavor.
The Aquafaba Facebook group highlights other uses for bean juice, including baking cakes, making mousse, and thuile (waffles). All without eggs and sunburn.
Stop pouring liquid from chickpeas down the drain. This is a magical ingredient. | Slate