Aquafaba — the viscous liquid from a can of chickpeas — has become a standout egg-white substitute thanks to its ability to whip, foam, and emulsify. When beaten, it mimics the structure and lift of egg whites, making it ideal for recipes that need volume or lightness.
Certain strategies can help you achieve great results, Newgent advises: Use aquafaba from unsalted chickpeas, chill the liquid first, and make sure you whip it long enough for it to form soft or stiff peaks, much like whipped egg whites. “It does require several minutes of patience,” she adds.
Aquafaba works especially well in airy baked goods like meringues, sponge cakes, and macarons, or to enrich the texture of cookies and brownies. On its own, it’s not particularly flavorful, which makes it versatile. Plus, you’ll get a bit of protein without any fat, which tends to weigh down light, airy baked goods.
Egg equivalent: Three tablespoons of aquafaba is equal to one whole egg; use two tablespoons for one egg white.
Best for: Meringues, sponge cakes, macarons
No Eggs? No Problem.
Explore more reliable baking substitutes that deliver the moisture, structure, and lift your recipes need at “8 Egg Swaps for Baking,” from which this article was excerpted.
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