Aqua ... who?

Aquafaba — bean water — replaces egg white for vegan meringues, mayo, mousse and other creations

Posted: November 11, 2015 at 1:55 a.m.

Meghan Cantlon’s Aquafaba Chocolate Mousse is garnished with blanched chopped pears, sliced and toasted almonds and chopped strawberries.

Meghan Cantlon’s Aquafaba Chocolate Mousse is garnished with blanched chopped pears, sliced and toasted almonds and chopped strawberries.

How we prepare dried beans: Soak them, cook them, drain and discard the liquid.

Parchment paper or a nonstick baking mat is essential equipment for baking Basic Vegan Meringues. Meghan Cantlon and Dr. Meenakshi Budhraja use a digi...

Drained from cooked chickpeas, chilled aquafaba goes from watery (shown) to foam to stiff peaks in less than 10 minutes as Dr. Meenakshi Budhraja uses...

Drained from cooked chickpeas, chilled aquafaba goes from watery to foam (shown) to stiff peaks in less than 10 minutes as Dr. Meenakshi Budhraja use...

Drained from cooked chickpeas, chilled aquafaba goes from watery to foam to stiff peaks (shown) in less than 10 minutes as Dr. Meenakshi Budhraja use...

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