Vegan Creativity Leads To An Alternative To Egg Whites

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.