How To Whip Aquafaba

If you are interested in vegan or egg-free baking you probably have come across a lot of recipes using aquafaba.

The first time I read about it was about 2 years ago and have ever since been fascinated with the creative ways and recipes that can be made with it.

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WHAT IS AQUAFABA?

Aquafaba is the leftover liquid from cooked chickpeas.

This liquid can be either from canned chickpeas or from cooking your own chickpeas and reserving the cooking liquid.

HOW CAN IT BE USED?

Unwhipped - it can be used in some recipes as an egg binder, like a homemade vegan mayonnaise.

Semi-stiff peaks - it can be used in some recipes as a substitute for whipped egg white.

Stiff peaks - can be made into macaroons & meringues.

HOW TO WHIP AQUAFABA

A vegan egg replacer made from the cooking liquid of chickpeas.

INGREDIENTS

• The drained liquid from 1 can of chickpeas

• 1/4 tsp cream of tartar

INSTRUCTIONS

Drain the chickpeas and reserve the liquid.

Pour the liquid into a large mixing bowl and add the cream of tartar.

Whip the aquafaba with a handhold or standing mixer.

The whipping process can take up to 10 min, depending on the desired thickness you require. Unlike egg whites, one can't overwhip aquafaba.

Add sugar or use in the desired recipe.