Aquafaba is a viscous liquid obtained by boiling legumes. At first glance it seems surprising, but this liquid whips up well and makes it possible to replace egg white in dishes, sauces and desserts. With aquafaba, it is easy to make the usual muffins and biscuits, creams and sauces, cookies or meringues.
The secret is that aquafaba, just like egg white, contains a lot of protein and when whipped, it behaves the same way: it easily turns into foam.