Aquafaba is taking over the baking world and allowing compassionate chefs to create desserts that many vegans never thought were possible. So what is aquafaba? It’s the water that comes in a tin of legumes, such as chickpeas or other cooked beans. It contains a mixture of starches, proteins and other soluble plant solids that come from the legumes during the cooking process. This unique blend gives the liquid emulsifying, foaming, binding and thickening properties, making it the perfect egg replacer. Check out this magical liquid in action, serving as an egg-white replacer for French macaroons: https://www.youtube.com/watch?v=KAl_mdYSkoI With this versatile and readily available egg replacer, it’s easy to create some impressive vegan desserts, such as the following:

Peaches and Cream Macaroons by Floral Frosting

Lemon Meringue Nests by Vegan Lass

Whipped Marshmallow Cream by Floral Frosting

Festive Fruit Cake by Wrapped in Newspaper

Lemon Meringue Pie by The Little Blog of Vegan

You can even make savoury recipes, as the binding properties of aquafaba make it perfect for “veganising” dishes that would otherwise use eggs, such as this one:

Seitan Piccata by Vegan Lass