Quick answer: Aquafaba is the liquid from a can of chickpeas. Drain the chickpeas, keep the liquid, and use ¼ cup (57g) for one whole egg in many simple batters, or 2 tablespoons (28g) for one egg white. For a foam, whip the liquid with an electric mixer until it holds peaks. It behaves differently from egg protein in delicate cakes.
What exactly is aquafaba?
The name refers to the liquid in which legumes were cooked. For a predictable home starting point, use the viscous liquid in a can of chickpeas. The chickpeas themselves are not the substitute: save them for another meal. The liquid can help bind a batter and can also trap air when whipped. Its thickness varies by can, so treat any egg conversion as a starting point.
How to collect it from a can
- Open a can of chickpeas. Pour the contents through a fine strainer over a clean bowl.
- Keep the liquid; put the chickpeas aside for another use. Check that no chickpea pieces landed in the bowl.
- Measure the liquid: ¼ cup for a whole-egg starting swap in a simple batter, or 2 tablespoons for one egg white.
- For muffins, brownies or quick breads, add the liquid where the recipe calls for the egg. For a foam, follow the separate whipping steps below.
Choose canned chickpeas when consistency matters. Home-cooked chickpea liquid can be much thinner and less reliable. You can freeze extra canned liquid in an ice tray and thaw it for later use.
How to whip aquafaba
- Pour the measured liquid into a clean bowl. An electric hand or stand mixer is much more effective than whisking by hand.
- Whip until foamy, then keep mixing until the recipe's desired soft or stiff peaks form. Expect this to take longer than whipping egg whites.
- For a foam that needs stability, a small amount of cream of tartar may help: King Arthur Baking uses ⅛ teaspoon per 2 tablespoons aquafaba. Follow the recipe if it already specifies an acid.
- Fold the foam into the batter as your tested recipe directs, or use an aquafaba meringue recipe rather than substituting blindly.
If the liquid is very watery and will not hold peaks, reduce it gently on the stove until slightly thicker, cool it completely, then try again. Different cans perform differently.
Where does it work?
| Use | Starting amount | What to expect |
|---|---|---|
| Simple muffins, brownies, quick breads | ¼ cup per whole egg | Moisture and some binding, without yolk richness. |
| Liquid egg white in a recipe | 2 tbsp per white | A practical starting volume, with recipe-dependent results. |
| Whipped meringue | Use an aquafaba-specific recipe | Can hold airy peaks; sugar and process matter. |
| Angel food, chiffon, macarons, soufflés | No reliable direct swap | Use a recipe developed for an egg-free version. |
Why the last row matters: a liquid that whips into peaks does not necessarily set like egg protein in the oven. A direct swap can collapse.
Aquafaba or flax egg?
Choose aquafaba when you need a relatively neutral liquid in a simple batter, or an ingredient that can be whipped. Choose a flax egg when binding is the main job in cookies, bars or hearty muffins. Neither guarantees a light egg-driven cake. The egg substitute chart compares their roles.
Sources and further reading
- King Arthur Baking: A guide to aquafaba (can liquid, whipping and tested limitations).
- King Arthur Baking: Our best recipes and tips for baking egg free (whole egg and egg white amounts).
- How to choose an egg replacement by recipe · Editorial standards.