HOW TO MAKE AQUAFABA
A step-by-step guide to aquafaba! What is it? How do you whip it? How do you use it? What recipes can I use it in? All of your questions are answered here!
Provided by Minimalist Baker
Categories Egg Replacer
Time 6m
Number Of Ingredients 2
Steps:
- Drain your chickpeas and reserve the liquid - then you have aquafaba! Place in a large mixing bowl to whip!
- The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.
- Whip your aquafaba to desired thickness. It generally requires 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don't be discouraged if it takes some time to reach stiff peaks.
- Aquafaba can be used in a number of ways: 1) It can be added to recipes UNWHIPPED as an egg binder, such as in these Vegan Gluten Free Sugar Cookies. 2) It can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as these Vegan Gluten Free Waffles! 3) It can be whipped into stiff peaks and made into things like Easy Vegan Macaroons and meringues (recipe to come!). It can also be used to make Vegan Mayo!
- Because aquafaba is such a recent discovery - only in the last few years - there are tons of uses that are yet to be explored yet! So be creative, use these methods and recipes as a starter guide, and go from there! If you discover new creations, share them down below in the comments!
Nutrition Facts : ServingSize 1 serving, Calories 15 kcal, Carbohydrate 3 g, Protein 0.8 g, Fat 0.2 g, Sodium 2.7 mg, Sugar 1 g
HOW TO MAKE AQUAFABA (ULTIMATE GUIDE)
Aquafaba is the starchy liquid that beans - especially chickpeas - have been cooked in. It is also the liquid in a can of beans. It can be used many ways. We use it most often as an egg replacer. Aquafaba can be used as an egg replacer in three ways: (1) lightly whisked as a binder in cookies, pancakes and muffins, (2) whipped into soft peaks and folded into batters that benefit from added airiness like waffles, muffins and cupcakes, and (3) whipped into stiff peaks and used to make meringue, ice cream or vegan macarons. When choosing which state to use aquafaba in, you are most likely going to need it lightly whisked or whipped into soft peaks. Lightly whisked aquafaba does a fine job in most recipes, but when you substitute that with whipped aquafaba, you will likely see even better results. The recipe below is for whipped aquafaba.
Provided by Adam and Joanne Gallagher
Categories Baking
Time 10m
Yield Makes 2 cups aquafaba
Number Of Ingredients 2
Steps:
- Vigorously shake the unopened can of chickpeas, and then open and drain the beans, reserving the liquid. If there are lots of little bits of beans in the liquid, pour it through a fine mesh strainer to remove them.
- Lightly whisk the liquid, and then measure out the amount of aquafaba you need. As a guide, when substituting a whole egg, you will need three tablespoons of liquid. When substituting one egg white, you will need two tablespoons.
- Choose how you would like to add the aquafaba to your recipe: lightly whisked or whipped.
- For lightly whisked, add the measured out liquid to a wide bowl and beat by hand with a wire whisk until it looks frothy, about 1 minute. You do not need to add the cream of tartar.
- For whipped aquafaba, add the measured amount to a stand mixer fitted with the whisk attachment. Add the cream of tartar, and then turn the mixer on. Whip on high speed until your desired fluffiness. This takes some time so be patient. We usually stop mixing after 4 to 5 minutes. To tell when it is properly whipped, remove the whisk and turn it upside down, soft peaks will hold at first and then slowly melt back into themselves after a second. Firm peaks will hold and look more distinct, but the tips will still fold back on themselves. Be careful not to over whip as this can cause it to loose all of it's airiness and deflate.
Nutrition Facts : ServingSize 1 tablespoon, Calories 5, Fat 0g, SaturatedFat 0g, Cholesterol 0mg, Sodium 0mg, Carbohydrate 0g, Fiber 0g, Sugar 0g, Protein 0g
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