A-q-u-a-f-a-b-a
. And it is sometimes abbreviated “af,” as it recently was on a Facebook fan page in the phrase "basic AF meringue." Like chickpea water itself, the science of aquafaba is not 100 percent clear. When you whip egg whites, their proteins trap air and form a colloidal foam, the technical term for what's essentially a meringue—basically, pockets of gas suspended in a liquid. Analysis has identified protein and starches, leached from the chickpeas, in aquafaba.
In writing her book she tested other light-colored beans, such as cannellinis and limas, but she was not impressed. "Chickpeas make the strongest aquafaba," she says. She thinks it might be the saponins.Truly, it was a group effort. Prior generations of vegans have gotten by on commercial egg replacers and good-enough DIY options like bananas and flax seeds .
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