Aquafaba Chocolate Mousse - My Gorgeous Recipes (2024)

FAQs

Is aquafaba good for you? ›

Egg whites are healthy for those who wish to eat them, but aquafaba is a great egg alternative for vegans or people with an egg allergy. Chickpeas are healthy, and some of the nutrients transfer into the water. Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins.

The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

It adds fluffy texture and structure to foods, from pancakes to mayonnaise, and is popular in vegan baked goods like cookies and cakes and pizza dough. You can even use chickpea aquafaba to make a vegan version of classic co*cktails that normally use egg whites - these will be the star of the show at any vegan party!

Aquafaba Drawbacks

Needless to say, bean water is saturated with oligosaccharides. Saponins, the part of aquafaba that is responsible for the egg white-like texture and foaming, are a toxic steroid derivatives that disrupt red blood cells.

They are notoriously high FODMAP and usually contain oligosaccharides (GOS or fructans) that can make us gassy and lead to other unpleasant gut symptoms. As we've just discussed aquafaba is made from the brine/water out of canned beans (often chickpeas). Unfortunately, FODMAPs are water soluble.

A 1/4 teaspoon or so of cream of tartar added to the aquafaba before you start whipping helps the liquid foam and fluff up to make for easier whipping and a more stabilized end result. If you prefer, you can also use the same amount of a neutral vinegar like apple cider, rice, or white vinegar instead.

Aquafaba will freeze well for about 3 months. You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good.

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

Only once it's opened. You can open the carton using the tear strip at the top and simply pour. If you have any leftover, simply push the opening together and refold over to reseal, then pop into the fridge and use within 7 days. Aquafaba whisks up faster when it's cold so great if you're baking in a hurry!

How much aquafaba equals 1 egg? ›

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Aquafaba is mainly made from chickpea water. Because of its clear color, it most closely resembles egg whites. However, aquafaba isn't only made from chickpeas. It can be made of liquid from any legume can or legume cooking process, such as white bean water and lentil water.

It is rich in antioxidants and is good for the skin. It improves circulation of blood and is good for the heart. It is also a source of iron, manganese and fibre. Consumption in moderation can help manage weight.

Aquafaba is a portmanteau of the words “aqua” and “faba” which are the Latin words for “water” and “bean” respectively. So there's your answer, bean water! When you cook beans, the cooking water absorbs some of the proteins and allows the liquid to imitate qualities of egg whites.

Eggs are a good source of nutrients, vitamins, and minerals, while aquafaba does not offer any significant nutritional value. Eggs typically have 77 calories, 6 grams of protein, and 5 grams of fat, while aquafaba is extremely low in calories, protein, and fat.

Bottom Line: Aquafaba vs Egg White

In summary, Aquafaba is great for vegans and those avoiding eggs. It's good in co*cktails, sauces, and baking, but low in protein. Egg whites are protein-rich and key in recipes needing structure.

Phrases such as “aquafaba weight loss” have likewise become commonplace, as this liquid may help to stave off hunger pangs while providing an appreciable amount of vegetable-based protein per serving.

However, it's 100% safe to eat uncooked if you can't resist licking the spoon before your mix goes in the oven…