Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Its use in cuisine was the discovery of the French...

was also sometimes labeled Ramaria aquafaba, at least as early as 1969, predating the 2015 coinage of the term aquafaba in an unrelated culinary usage. This...

is usually then baked. Vegan meringue is imitation meringue made using aquafaba with a small dose of vinegar and caster sugar. It holds similar characteristics...

and planting in wide rows with adequate spacing. A chemical analysis of aquafaba indicated that a number of proteins in a particularly well-performing batch...

radish tops, beef tallow candles, twisted cucumbers Dessert: whipped aquafaba, burnt chocolate chip cookies, cacao beans with pulp, brown bananas Contestants:...

thermometer for the sugar syrup. A vegan variation involves the use of aquafaba in place of egg white. All other ingredients are essentially the same....

4.5cl Gin 1.5cl lemon juice 1.5cl raspberry syrup 1 egg white or 20 ml aquafaba or 4 drops cocktail foamer Preparation Dry shake ingredients to emulsify...

ground seeds (especially flax and chia), chickpea flour, and plant milk. Aquafaba refers to the drained water and solutes that remain after cooking chickpeas...

their humidity, and served in a plastic bag. A chickpea-derived liquid (aquafaba) can be used as an egg white replacement to make meringue or ice cream...

cookies can be made with flour, sugar, nondairy milk and nondairy margarine. Aquafaba icing can be used to decorate the cookies. Cookie cakes are made in a larger...