A Note From Sasha Gill
What on earth is aquafaba? Aquafaba translates to bean water, and it is just that. I don’t know who was the first person to add their chickpea water to their genoise sponge, but boy, I am thankful they did. Because it worked, and egg-free baking got a whole lot sexier. Dainty french macarons, cloud-like swiss meringue buttercream and fluffy enriched dough are back on the menu. It’s absolutely incredible what aquafaba can do. So, the next time you are draining a can of chickpeas, save that bean water. It will make a delightful pavlova.
Oxford, United Kingdom