AQUAFABA Definition & Meaning

aquafaba

[ah-kwuh-fah-bah]

Phonetic (Standard)IPA

Cooking.

the starchy liquid or broth in which dried chickpeas have been cooked or in which canned chickpeas are immersed, which can be reserved and whipped into a froth or foam, and used especially as a substitute for egg whites in meringues, buttercream, mousses, and in vegan pastries and baked goods.

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First recorded in 2010–15; aqua ( def. ) (in the sense “a liquid”) + Latin faba “b�𲹲�”

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Examples have not been reviewed.

Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils.

From

The proteins in egg white include albumins, and aquafaba also contains albumins.

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This is why it is possible to make meringue from egg whites, or from aquafaba if you're after a vegan version.

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Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way.

From

The only ingredient possibly considered a specialty is aquafaba, which is Italian for the prosaic “bean water.”

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