aquafaba

American  

[ah-kwuh-fah-bah] / ˌɑ kwəˈfɑ bɑ /

noun

Cooking.

1. the starchy liquid or broth in which dried chickpeas have been cooked or in which canned chickpeas are immersed, which can be reserved and whipped into a froth or foam, and used especially as a substitute for egg whites in meringues, buttercream, mousses, and in vegan pastries and baked goods.

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Etymology

Origin of aquafaba

First recorded in 2010–15; aqua ( def. ) (in the sense “a liquid”) + Latin faba “bean”

Example Sentences

Aquafaba is the liquid you drain from a can of legumes – such as chickpeas or lentils.

From Salon

The proteins in egg white include albumins, and aquafaba also contains albumins.

From Salon

This is why it is possible to make meringue from egg whites, or from aquafaba if you're after a vegan version.

From Salon

Aquafaba requires more whipping to create a meringue-like foam, but it will bake in a similar way.

From Salon

The only ingredient possibly considered a specialty is aquafaba, which is Italian for the prosaic “bean water.”

From Seattle Times