Aquafabulous

What is it?
Aquafaba means “bean water” in Latin. It is the liquid that remains after beans have been cooked and can be used as a substitute for egg whites, particularly in vegan recipes. But it’s also a valuable substance for anyone who wants to make use of ingredients you already have. And if the name makes you think that it was the Ancient Romans who discovered it, you may be interested to know that the term has only been in use since 2015 when Indiana man Goose Wohlt used it to describe the liquid he used to make a vegan meringue for his mother.

What makes it work?
Albumins, globulins and saponins. These substanc- es are present in the cooking liquid from chickpeas and other legumes. When shaken in water, they help to create an air-in-water emulsion — foam. Think of it as a big party at which air molecules are just hanging out among the water molecules and having a ton of fun.

How to do it?
Drain and reserve the liquid from a can of chick-peas and add 1/8 teaspoon of cream of tartar. Beat on high for five to seven minutes. The resulting foam is thick and rich. Cream of tartar acts as a stabilizer, keeping everyone in line.

Now what?
Use it. Make meringues, add it to muffins to help them rise, make pudding and vegan chocolate mousse. Or use it to make this vegan Pisco sour. You’ll never throw it out again.