<P> The general recommendation for use is to replace one medium egg white with 30 millilitres (2 tablespoons) of aquafaba in a recipe, or to replace one medium whole egg with 45 ml (3 tbsp) </P> <P> The simplest way to use it is to decant the liquid from canned or boxed legumes such as white beans or chickpeas . Alternatively, it can be made by boiling, steaming, pressure cooking, or microwaving pulses in water until they are cooked . </P> <P> Sweet applications where a direct substitution for egg whites has been found to be successful include meringues, macarons, nougat, icing, ice cream, fudge, and marshmallows . </P> <P> Examples of other savory and other egg replacement applications include: baked goods, dairy substitutes, mayonnaise, cheese substitutes, batters, cocktails, and meat substitutes . </P>

Composition and properties of aquafaba water recovered from commercially canned chickpeas