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The word aquafaba is the common name for the cooking liquid of beans and other legumes like chickpeas. You may know it as the typically discarded liquid found in retail cans and boxes of beans, or as the liquid left over from cooking your own.
Aquafaba can be used to replace egg whites in many sweet and savory recipes. Its unique mix of starches, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process gives aquafaba a wide spectrum of emulsifying, foaming, binding, gelatinizing and thickening properties.
A growing international community has developed around aquafaba to explore its full potential, resulting in many exciting recipes such as meringues, mayo, butter, cheeses, pavlovas, macarons, baked goods, and much, much more!
You are invited to use the links at the top of the page and in the sidebar to learn more about it. There are answers to frequently asked questions and links to the science and community pages where you can learn more about the ongoing discoveries.