Aquafaba Substitutions

Flavor: Aquafaba has a neutral flavor, which means it won't add the rich, eggy taste that eggs would typically contribute. This neutrality can be beneficial in recipes where the primary flavors are derived from other ingredients, allowing them to shine without interference. However, bakers should be mindful that aquafaba lacks the natural sweetness and complexity that eggs provide, which might necessitate slight adjustments in sugar or flavoring agents to achieve the desired taste balance.

Texture: Aquafaba, the viscous water from cooked chickpeas, contributes a lighter texture than eggs, making it particularly effective in achieving a fluffy, airy crumb. However, it may result in a slightly moister finish due to its water content, which can be advantageous in certain baked goods like muffins or cupcakes. In cookies or denser cakes, this added moisture might cause a softer, less crisp edge but can be mitigated by adjusting baking times or temperatures.