Our Test Kitchen’s Top-Rated Secret Ingredient Swap That Makes Vegan Baking a Breeze

If you’ve ever opened a can of chickpeas, drained the liquid, and poured it down the sink, you’re not alone. For years, that cloudy, slightly viscous liquid—known as aquafaba—was considered a byproduct, something to discard without a second thought. But in the world of vegan baking, aquafaba has become nothing short of a game-changer.

This humble liquid has the power to mimic the properties of eggs, making it a versatile and effective substitute in everything from meringues to brownies. And the best part? It’s easy to use, widely available, and surprisingly effective.

In this guide, we’ll explore why aquafaba is our test kitchen’s top-rated secret ingredient for vegan baking, how it works, and how you can use it to create delicious, plant-based treats.

What Is Aquafaba?

Aquafaba is the liquid leftover from cooking legumes, most commonly chickpeas. It’s the starchy, protein-rich water that you’ll find in a can of chickpeas or at the bottom of a pot if you cook them from scratch.

Aquafaba is low in calories and fat. With just 3–5 calories per tablespoon, it’s a lighter alternative to eggs and other baking ingredients, making it a great option for those watching their calorie intake.

What makes aquafaba so special is its unique ability to mimic the properties of egg whites. When whipped, it forms stiff peaks, just like egg whites, and can be used as a binding, leavening, or emulsifying agent in baking.

The term “aquafaba” comes from the Latin words aqua (water) and faba (bean). It was popularized in 2015 by a French chef who discovered its egg-like properties while experimenting with vegan meringues.

Why Aquafaba Works

The magic of aquafaba lies in its composition. It contains proteins, starches, and soluble plant solids that give it a structure similar to that of egg whites. When whipped, these components trap air, creating a stable foam that can be used in a variety of recipes.

Here’s a closer look at how aquafaba works in baking:

1. Foaming

Aquafaba can be whipped into stiff peaks, making it an excellent substitute for egg whites in recipes like meringues, macarons, and soufflés.

2. Binding

In recipes like cookies or cakes, aquafaba acts as a binding agent, helping to hold the ingredients together.

3. Leavening

Aquafaba can also provide lift, making it a great addition to recipes that need a bit of fluffiness, like pancakes or muffins.

Pro Tip: Three tablespoons of aquafaba is roughly equivalent to one whole egg, while two tablespoons can replace one egg white.

How to Use Aquafaba in Vegan Baking

Using aquafaba is easier than you might think. Here’s a step-by-step guide to help you get started:

1. Choose Your Source

You can use aquafaba from canned chickpeas or from chickpeas you’ve cooked yourself. If you’re using canned, look for unsalted varieties to avoid altering the flavor of your recipe.

2. Measure It Out

As mentioned earlier, three tablespoons of aquafaba equals one egg. Measure carefully to ensure the right consistency in your baked goods.

3. Whip It (If Needed)

For recipes that require whipped egg whites, use a hand mixer or stand mixer to whip aquafaba until it forms soft or stiff peaks. This can take anywhere from 5 to 10 minutes.

4. Incorporate It

Fold whipped aquafaba gently into your batter to maintain its airy texture, or mix it directly into recipes that don’t require whipping.

Aquafaba isn’t just for baking—it can also be used to make vegan mayonnaise, butter, and even cocktails like whiskey sours.

Recipes That Shine with Aquafaba

Aquafaba is incredibly versatile, but it truly shines in certain recipes. Let’s take a deeper dive into how you can use it to create some of the most beloved baked goods and desserts.

1. Vegan Meringues

Meringues are one of the most impressive ways to showcase aquafaba’s magic. When whipped with sugar and a touch of cream of tartar, aquafaba transforms into a glossy, stiff foam that bakes into light, airy meringues.

How to Make It: Start by whipping aquafaba (about 1/2 cup) with 1/4 teaspoon of cream of tartar until soft peaks form. Gradually add 3/4 cup of sugar, one tablespoon at a time, while continuing to whip. Once stiff peaks form, pipe or spoon the mixture onto a parchment-lined baking sheet and bake at 200°F for 1.5–2 hours, or until the meringues are crisp and dry.

Pro Tip: Add a splash of vanilla extract or a pinch of freeze-dried fruit powder for extra flavor.

Why It Works: The proteins and starches in aquafaba stabilize the foam, allowing it to hold its shape during baking.

2. Chocolate Mousse

Rich, velvety, and indulgent, chocolate mousse is a dessert that feels luxurious but is surprisingly simple to make with aquafaba.

How to Make It: Melt 1 cup of dark chocolate and let it cool slightly. Meanwhile, whip 1/2 cup of aquafaba with 1/4 cup of sugar until stiff peaks form. Gently fold the melted chocolate into the whipped aquafaba, being careful not to deflate the mixture. Chill for at least 2 hours before serving.

Pro Tip: For an extra touch of decadence, top the mousse with coconut whipped cream or shaved chocolate.

Why It Works: The whipped aquafaba creates a light, airy texture that balances the richness of the chocolate.

3. Macarons

French macarons are notoriously tricky, but aquafaba makes them accessible to vegan bakers. These delicate, crisp shells with chewy centers are a true showstopper.

How to Make It: Whip aquafaba (1/2 cup) with 1/4 teaspoon of cream of tartar until stiff peaks form. Gradually add 1/2 cup of sugar while whipping. Fold in a mixture of almond flour (1 cup) and powdered sugar (1 cup) until the batter reaches a lava-like consistency. Pipe small circles onto a parchment-lined baking sheet, let them rest for 30 minutes to form a skin, and bake at 300°F for 15–18 minutes.

Pro Tip: Let the macarons cool completely before filling them with your favorite vegan buttercream or ganache.

Why It Works: Aquafaba’s ability to whip into a stable foam is key to achieving the signature macaron texture.

4. Brownies

Aquafaba adds moisture and structure to brownies, resulting in a fudgy, chewy texture that’s hard to resist.

How to Make It: Replace each egg in your favorite brownie recipe with 3 tablespoons of aquafaba. Mix it with the wet ingredients before combining with the dry ingredients. Bake as directed, and prepare to be amazed by the rich, chocolatey results.

Pro Tip: Add a handful of chopped walnuts or a sprinkle of flaky sea salt for extra flavor and texture.

Why It Works: Aquafaba binds the ingredients together and adds just enough moisture to create that perfect fudgy consistency.

5. Pancakes

Fluffy, golden pancakes are a breakfast classic, and aquafaba makes it easy to enjoy them without eggs.

How to Make It: Whip 1/4 cup of aquafaba until frothy, then fold it into your pancake batter. Cook the pancakes on a hot griddle until bubbles form on the surface, then flip and cook until golden brown.

Pro Tip: For an extra flavor boost, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter.

Why It Works: The whipped aquafaba adds air to the batter, resulting in light, fluffy pancakes.

Common Mistakes (and How to Avoid Them)

While aquafaba is a fantastic ingredient, it does come with a bit of a learning curve. Here are some common mistakes to watch out for:

1. Using Too Much or Too Little

The key to success with aquafaba is getting the ratio right. Too much can make your batter too wet, while too little may not provide enough structure.

Fix: Stick to the recommended measurements—three tablespoons per egg or two tablespoons per egg white.

2. Not Whipping Long Enough

If you’re making meringues or macarons, under-whipping aquafaba can result in a flat, unstable foam.

Fix: Be patient and whip until you achieve stiff peaks. Adding a pinch of cream of tartar can help stabilize the foam.

3. Using Low-Quality Aquafaba

Not all aquafaba is created equal. If it’s too thin or watery, it won’t whip properly.

Fix: If your aquafaba is too thin, reduce it on the stovetop until it reaches the consistency of egg whites.

Fresh Takeaways

• Measure Carefully: Use three tablespoons of aquafaba per egg or two tablespoons per egg white for best results.
• Whip It Right: For recipes that require whipped egg whites, take your time to achieve stiff peaks.
• Experiment Freely: Try aquafaba in a variety of recipes, from meringues to brownies, to discover its versatility.
• Store It Smart: Leftover aquafaba can be frozen in ice cube trays for future use.
• Be Patient: Perfecting aquafaba-based recipes may take a few tries, but the results are worth it.

A Small Liquid with Big Possibility

Aquafaba has revolutionized vegan baking, offering a simple, effective, and affordable way to replace eggs without compromising on texture or flavor. Whether you’re whipping up a batch of meringues or adding a touch of magic to your brownies, this secret ingredient proves that plant-based baking can be just as satisfying—and delicious—as traditional methods.

So the next time you open a can of chickpeas, think twice before pouring out the liquid. That humble aquafaba might just be the secret to your best vegan dessert yet.