Do you know what aquafaba is ? It is the viscous liquid contained in chickpeas and canned beans, but especially in chickpeas, which would have a lower protein and macronutrient content than eggs, but would work in the same way as an aggregator, and could be used instead of eggs in preparations. for example for those who cannot take eggs in their diet or vegan diet. It is also a great ingredient for those low protein kitchens (low protein diet). In this article we see some sweet and savory recipes with aquafaba.

This is how the use of aquafaba works to make the appropriate substitutions:
– a tablespoon of aquafaba replaces an egg yolk
– two tablespoons of aquafaba replace an egg white (therefore to replace a whole egg it takes three tablespoons of aquafaba)
– the aquafaba works both in baked goods and in spoon desserts, but be careful. It works mostly in some recipes and less so in others. Below I bring you some examples.
Vegan Meringues: Aquafaba replaces egg whites in this recipe, first conceived by vegan engineer Goose Wohlt. Here the recipe.
Vegan mayonnaise: find here the recipes with the aquafaba variations.
Aquafaba sponge cake: hererecipe. In this case we also see how to get the aquafaba from chickpeas.