I used to think that the liquid in a can of chickpeas belonged to the sewer.
Then a pastry friend dared to whip me like egg whites.
Five minutes later, I looked at steep and shiny peaks and I laughed at my own disbelief.
This moment sent me to the Aquafaba rabbit hole – “bean water” in the Latin slang – and why he does what he does.
Here is what science says, as well as soft projects that suddenly land on your vegan counter.
1. Why water from chickpeas behaves like egg whites
The foam occurs when proteins and starchs envelop tiny air bubbles in a protective layer.
Aquafaba is responsible for albumins of legumes, globulins and a family of soap -shaped compounds called saponins.
“As the food scientist noted J. Kenji López-AltThese molecules imitate structural construction proteins in egg whites and prevent mosses from bursting. »»
In simple English: the same chemistry that maintains a sparkling cappuccino allows you to cook a cloud without cracking an egg.
2. Compose the perfect viscosity
Too thin and you will fuck anytime; Too thick and you will plague gum bubbles.
Aquafaba house This simmer until the liquid / bean ratio reaches approximately 2: 3 offers the fastest and most stable foam.
If you use canned chickpeas, aim for a rugged texture that ribs with a spoon – think of maple syrup, not in the water.
Reduce it on the stove if necessary; Cool it before whipping an additional structure.
(I have already mentioned it, but a kitchen ladder is your best friend here. A quick adjustment of 3 grams in solids can save you 30 minutes of arm work.)
3. MERINGUS AND PAVLOVA: Passerelle chills
French chief Joël Roessel The accidental discovery in 2014 transformed Aquafaba into a pastry legend.
Gradually whip in the sugar, add a pinch of tartar cream for the balance of pH and the pipe as you would for the classic meringue.
Bake in the low and slow oven – 230 ° F / 110 ° C for 90 minutes – then kill the heat and forget the oven until it cools.
The shells dry crisp, the centers remain in marshmallow and no one is missing the aftershock of the Eggy.
4. Macarons: Divas based on plants made feasible
Have you ever tried almond macaroons that collapse like worn balloons?
Aquafaba corrects the structural gap by providing the protein canvas that alone is missing.
Fold the meringue in so much (equal parts almond flour and sugar), rest to the crust slightly crust, then cook.
You will get the elusive foot – these little feet with frills – without a single albumin.
5. Chocolate foam that jumps the cream
The foam is only flavored foam maintained by fat.
Here, the trick is melted chocolate and a touch of Aquafaba meringue. Because the bubbles are already coated with protein, cocoa butter implements them as it cools.
The result is the light feather, deeply chocolate and somehow richer than dairy versions.
A 2024 study on aquafaba whipped Note that its emulsifier power can reduce the fat of the desserts up to 50% without killing a texture.
Your spoon (and your arteries) will notice it.
6.. Ice and semifreddo cream: frozen foam engineering
Aquafaba is not content to trap the air – it links the water.
This means fewer ice crystals and a more creamy scoop.
I mix a part of aquafaba whisk with three parts of refrigerated coconut milk, sweet, then barattage.
Saponins prevent the mixture from separating, while proteins keep the body smooth in silk directly from the freezer.
Tip: Add 0.2% Guar gum for the stability of the level of scoop-shop. Your end of evening desires deserve it.
7. Brownies, cakes and any dough that needs to lift
Aquafaba proteins develop in the oven, acting like mini hot air balloons.
Exchange three tablespoons of the liquid for each egg that a recipe calls.
Because the foam is more humid than the beaten eggs, place other liquids by a tablespoon or two or slightly increase the dry ingredients. The breadcrumbs are tender and you always get this bright brownie crust that people fight.
“As a pastry Chef Kym Estrada Notes, the key is to understand the work of an egg – the link, humidity or ventilation – before choosing a substitute. »»
In recipes where eggs hydrate mainly (think of bananas bread), aquafaba can be exaggerated; Be holding on the apple compote there.
8. GUIMMES, NOUGAT and candy bars
Yes, you can hit a soft ball scene with sugar syrup, pour it into the aquafaba foam and watch it swell like a cumulonimbus of sugar.
Since the vegetable proteins are stable up to around 250 ° F / 120 ° C, the foam survives the shock of melted syrup than egg whites.
Add the agar or pectin to adjust, sprinkle with starch and relive the childhood of your campfire in a cruelty.
9. Troubleshooting as a food scientist
Flat foam? Your aquafaba is too aqueous or fatty – again and reduced again.
Beige shade? Use white beans or filtered chickpea water; Pigments cling to the liquid.
Pavlova crying? The sugar was not completely dissolved. Rub a drop between your fingers; It should feel smooth before cooking.
Rubber mousse? You have mixed too much after folding. Treat bubbles like baby goats – light but confident.
A 2023 comparison of foam stability have found that the Aquafaba conserved held 77 to 92% of its volume after 30 minutes, but the homemade variants could surpass it in optimized conditions.
Translation: Keep the notes, adjust the variables and you beat the curve purchased in stores in no time.
10. Storage and scaling for weekly desserts
Shell a freshness for a spectacle height, but be aware that Unharmed Equafaba freezes like the stock.
I pour it into ice cube trays – a cube is almost equal to an egg white – so defrost what I need.
The whipped remains lose volume in 24 hours, but they reincarnate well in the pancake dough or the waffles the next morning. Nothing wasted, everything that is delicious.
Final reflections
A box of chickpeas is really two disguised ingredients.
The beans land in your salad; The liquid rewrites your dessert menu.
Once you understand chemistry – proteins hugging air, saponins acting like microscopic soap bubbles – you unlock a toolbox that rivals everything that egg whites can do.
Take a whip, pick your favorite playlist and let curiosity be the only thing that spreads on the bowl.
The dessert is suddenly open. Our options too.
Continue to move forward.