Aquafaba, AKA chickpea water, can be used instead of eggs, and has now made it into the Scrabble dictionary. Here are three recipes to try
Its the news we have all been waiting for: the shadowy powers behind the Official Scrabble Players Dictionary have decreed that aquafaba (22 points!) is now acceptable in the US at least. Setting aside the question of who bothers to consult the rules before launching into a full-blown fight about whether OK is allowed (spoiler: it is now), what on earth is aquafaba?
Well, as any vegan will tell you, aquafaba is just a fancy name for chickpea cooking water that murky liquid left at the bottom of the tin, or in the pan after boiling up your dried pulses. According to Sbastien Kardinal and Laura VeganPower, authors of the Aquafaba cookbook, it has exactly the same ratio of water to protein and starch (90:10) as egg whites which means it can be cooked in much the same way. Chickpea meringues may sound unlikely, but trust me, theyre pure magic.
Aquafaba and vanilla meringues
Liquid from 1 x 400g tin of chickpeas
Pinch of salt
100g caster sugar
Dash of vanilla extract
Heat the oven to 110C/230F/gas . Whisk the chickpea water and salt to soft peaks, then gradually add the sugar and vanilla, still whisking, until thick and glossy. Spoon about 10 big blobs on to a lined tray and bake for about 75 minutes until crisp, then turn off the oven and leave to cool.