IS THERE A VEGAN ALTERNATIVE TO EGG WHITES?

YES, and it is not what you thought!

Mastering the art of vegan pastries can be incredibly difficult, as it’s often difficult to find replacements that share similar qualities to traditional ingredients. Luckily, there is an alternative to egg whites that is simple to find and budget-friendly. While great options such as flax seeds, applesauce, and tofu exist, many of these cannot provide the same consistency as egg whites, especially when whipped. However, there is a solution to this issue.

You may be wondering what exactly this magical alternative is. I’m here to tell you… It’s AQUAFABA, also known as chickpea water. 

Using the excess water found in canned chickpeas, you can easily substitute this in recipes that call for egg whites (please note that aquafaba may not work as a perfect substitute in all recipes). With a balance of carbohydrates and proteins, aquafaba binds and thickens your batter very well. I especially love using it when making vegan meringues, as it whips exceptionally well and looks remarkably similar to egg whites. 

MY TIPS WHEN WORKING WITH AQUAFABA:

• When substituting aquafaba for eggs, use these measurements: 

• 1 whole egg = around 3 tablespoons aquafaba 

• 1 egg white = around 2 tablespoons aquafaba 

• 1 egg yolk = around 1 tablespoon aquafaba 

• Combat the smell and slight taste of aquafaba by using a strong juice concentrate mask it, such as black currant, cherry, blackberry, or elderberry. Other masking agents include agave, honey, molasses, barley malt syrup, and date paste. 

• For the best results when whipping up aquafaba, use a stand or electric mixer and a pinch of cream of tartar to guarantee the meringue mixes properly. Remember to be patient during this process, as it may take some time to fluff up. 

DESSERTS TO CREATE WITH ACQUAFABA:

• Meringues 

• Pavlovas 

• Mousses 

• Macarons 

• Cakes