That liquid hiding in your can of chickpeas is the magical egg replacement vegans and non-vegans alike are going crazy about. Aquafaba, the drained chickpea liquid in a can or a pot of cooked beans, can be whipped like egg whites into meringue or swapped out for eggs entirely in baked goods.
So how to start using it? You just need to know the simple formula to swap out one unexpected ingredient for the other.
<p><a href=’http://www.thekitchn.com/the-simple-formula-for-using-aquafaba-as-an-egg-replacement-234588′><strong>READ MORE »</strong></a></p>
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