How to Use Canned Chickpea Liquid (Aquafaba)

As chickpeas cook, they release some protein and starch into the water. These substances thicken the liquid and, more importantly, help form a structure around air bubbles when it is whipped. The result is a foam remarkably similar to egg whites; it can become stiff enough that it will not pour out when the bowl is turned upside down. This is what makes the liquid useful. A liquid that was poured down the sink for years is now treated as a separate ingredient. When opening a can, strain the liquid into a bowl instead of pouring it directly into the sink.

The most common equivalent is based on volume: 3 tablespoons of chickpea liquid replace 1 egg white, while 2 tablespoons are the whole-egg equivalent. This is a starting point; the consistency of the canning liquid varies by brand and by how long the chickpeas were cooked, so results vary too. Thin, watery liquid will not whip sufficiently; in that case, simmer it in a small saucepan to thicken, then cool it. To reduce the liquid, measure it before simmering and cook it down to half its starting volume.

Whipping takes patience. Chickpea liquid foams noticeably more slowly than egg whites; whipping with a mixer can take 5–15 minutes. As with egg whites, the bowl and whisk must be free of grease. A few drops of lemon juice or a pinch of cream of tartar make the foam more stable. If adding sugar, do so gradually after the foam begins to form. Choose a metal or glass mixing bowl; plastic bowls can retain traces of grease on their surfaces.

The ways to use it are clear. It works in meringue, mousse, desserts without ice cream, and mayonnaise-style sauces. It can also act as a binder in meatball mixtures and cake batter; it does not need to be whipped for those uses. However, it cannot replace the eggs themselves in recipes such as omelets or menemen. Its flavor is not completely neutral: a light legume note can be masked with vanilla or cocoa in desserts. In baked recipes, the foam loses some of its volume, so measure a little generously.

You can also use liquid from chickpeas cooked at home, but you will need to adjust it yourself. Homemade chickpea liquid is usually thinner; simmer it down until it reaches the desired consistency. Liquid from chickpeas cooked without salt is more useful in desserts. Storage is simple: it keeps in the refrigerator for several days and can be frozen in ice cube trays for months; thaw only as much as you need. Do not use liquid whose smell has changed or that has become cloudy; discard it without tasting. Transfer the frozen cubes to a bag and label it so you can easily measure how many spoonfuls a recipe needs.