Egg whites with aquafaba

Aquafaba has several tricks under its sleeve. The thick, viscous liquid left over from cooked or canned beans, particularly chickpeas, is an underappreciated vegan option. It is an excellent substitute for dairy products such as cream or butter. Because of its capacity to whip into a stiff and fluffy froth, it is a particularly suitable alternative for egg whites. As a result, aquafaba may be used to make plant-based meringues, marshmallows, pies, ice cream, and even mayonnaise. It's inexpensive, healthy, and simple to obtain. And don't worry, it won't leave a bean aftertaste.

Other varieties of beans, such as garbanzo beans, can also be used to make aquafaba; however, some may have a stronger flavor. Simply shake the can to release the starch before straining the liquid through a strainer. You may also manufacture your own aquafaba by soaking and boiling dry beans for several hours in water. Just make sure to let it cool before using it in a dish.