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Vegan Creativity Leads To An Alternative To Egg Whites

May 9, 2016: 12:00 AM EST
Vegans have found it fairly easy to create substitutes for meat and other animal products. Their tinkering has led to almond milk, soy-based cheese, etc. Egg whites, however – an essential ingredient in so many baking delicacies, including meringues, macarons, angel food cake, etc. – were trickier to mimic, until last year’s discovery by a vegan software engineer of the wondrous abilities of chickpea water. Dubbed “aquafaba,” chickpea water and sugar can be whipped into a convincing substitute for egg whites. An instant Internet sensation ensued, spawning recipe books and websites. Now chefs all over the globe – and not just vegans, either – are using aquafaba in everything from pancakes to purées.
Jane Black, "Vegans Whip Up a Secret Weapon: Aquafaba", The New York Times, May 09, 2016, © The New York Times Company
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