From Chickpeas to Cocktails: Why Aquafaba Is Revolutionizing the Modern Kitchen

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Aquafaba: a name that all modern bartenders and chefs now know. But what is this “a(c)qua faba” really? It is the cooking liquid of legumes (especially chickpeas), a dense substance, rich in proteins and starches, capable of whipping just like egg whites. A trick born almost by chance, which has revolutionized pastry making and vegan mixology, allowing the creation of meringues, mousses, sauces, but also foams for cocktails, without using ingredients of animal origin.

The Basics

• Composition: chickpea cooking water (but also white beans, peas), rich in proteins, starch and saponins

• Consistency: liquid, viscous, similar to egg white

• Uses: vegetable substitute for egg white for whipping, emulsifying, binding

• Nutritional values: about 15 kcal per 30 ml, very little protein compared to egg (but it works just the same!)

• Where to find it: can of chickpeas (the most used), or self-produced by home cooking

• Color: transparent-yellowish, opaque

• Smell and flavor: neutral or slightly “legume” when raw, disappears with sugar and flavorings

How the Discovery of Aquafaba Was Born

The aquafaba revolution began among vegan blogs and cooking forums, when some chefs noticed that the chickpea liquid whipped with a whisk produced a foam similar to egg white. The first to codify the recipe were the Frenchman Joël Roessel and the American Goose Wohlt in 2014-2015. The rest is history: in a few years aquafaba became the protagonist of egg-free recipes, cakes, cocktails, macarons, pancakes, ice cream and mousse. Its fame also grew among mixologists for creating “egg free” foams in sour and fizz.

Chemical Properties and Why It Mounts

The chemistry of aquafaba is fascinating: it contains starches, soluble proteins, saponins and sugars that, thanks to heat treatment, develop an ideal viscosity to retain air and water. When beaten vigorously, aquafaba incorporates stable microbubbles, just like egg whites, producing soft and white foams.
Although it has much less protein than egg, the combination of starches and saponins compensates and allows you to whip, emulsify (as in vegan mayonnaise) or bind sweet and savory doughs.

How to Use: Doses and Techniques

• To whip: Use cold aquafaba (preferably from the fridge), whip with an electric whisk for 3-5 minutes until thick and frothy. Dosage: 30 ml of aquafaba = 1 egg white.

• For meringues and desserts: Add sugar gradually and continue whipping to obtain the classic meringue consistency.

• In cocktails: Sour, fizz, flip: the foam is obtained as with egg white, just “dry shake” and then “wet shake” (first without ice, then with ice).

• For emulsifying: Perfect for vegan mayonnaise (oil, mustard, lemon juice, salt and aquafaba), veggie burgers, pancakes, waffles.

Curiosities, Limits and Tricks

• The best aquafaba? The one made from canned chickpeas (not too salty), or homemade starting from dried chickpeas, with a final reduction of the liquid to obtain the right density.

• The legume flavor disappears during cooking or with strong aromas (lemon, vanilla, spices).

• Watch out for the salt: it’s better to use canned chickpeas without too much brine.

• Not all legumes work: red beans do not, chickpeas or white beans are better.

• It can be kept for 5-6 days in the fridge, covered.

• Contains no cholesterol or animal fats: perfect for vegans and egg intolerant people.

Pairings and Uses in the Kitchen

• Desserts: meringues, macarons, chocolate mousse, pancakes, ice cream, cookies.

• Savoury: vegan mayonnaise, veggie burgers, meatballs, savory pies, bound doughs.

• Cocktails: sour, gin fizz, whiskey sour, pisco sour, for a perfect foam without egg white.

Homemade Aquafaba

Ingredients:

• Dried chickpeas: 250 g

• Natural water: 1.2 litres + soaking water

• (Optional) Salt: 1/2 teaspoon (only if you will be using it for savory recipes)

Procedure:

1. Soaking
   Place the dried chickpeas in a large bowl, cover them with cold water (at least double their volume) and leave them to soak for 10-12 hours (overnight).

2. Drain and rinse
   Drain the chickpeas and rinse them well.

3. Cooking
   Place the chickpeas in a large pot with 1.2 liters of water (without salt if you want a more neutral flavor). Bring to the boil, skimming if necessary, then reduce the heat and cook, half-covered, for 90-120 minutes, until the chickpeas are soft but not mushy.

4. Cool and filter
   Drain the chickpeas, collecting the cooking liquid: this is your aquafaba. You should get about 400-500 ml of thick, slightly opaque and viscous liquid.

5. Reduce (if necessary)
   If it seems too runny (it should be similar in density to egg white), return the aquafaba to the pan and simmer uncovered for 10-15 minutes to concentrate it.

6. Filter and store
   Filter the aquafaba through a fine mesh strainer, let cool, then store in a glass jar in the refrigerator (it will keep for 5-6 days) or freeze in cubes.

Tips and Tricks

• Right Density: The test is this: if you pour it and it behaves like egg white (neither too runny nor gelatinous), you’re good to go. If it’s too runny, reduce further; if too thick, dilute with a little water.

• No salt if you want to use it for desserts and meringues: add only afterwards.

• You can use cooked chickpeas for hummus, salads, soups and veggie burgers.