How To Make Aquafaba Recipes

HOW TO MAKE AQUAFABA

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!

HOW TO MAKE AQUAFABA

Steps:

• There are two main ways to obtain aquafaba. The first is from a can of chickpeas, using the liquid within. The second is through the process of cooking chickpeas at home and using the reserve cooking liquid (NOT soaking liquid).To use homemade aquafaba, you'll first need to soak and cook dried chickpeas. Otherwise, drain a can of chickpeas- The reserved chickpea liquid is what we need.If you're using the liquid from cooked chickpeas, it may not be as thick as tinned versions. If this is the case, it can be a good idea to first reduce this liquid on the stovetop (the amount of time will depend on how much you need it to reduce). The liquid should feel slimy between your fingers and coat a spoon rather than watery, running straight off it. Once reduced, allow it to chill in the fridge until cooled.
• Pour the liquid into a large bowl, jar, or even use a stand mixer.
• Using a hand mixer (or stand mixer), whip the chickpea liquid until it reaches the consistency of your liking. This can take between 4-10 minutes to whip to a semi-stiff peak stage, depending on the original viscosity of the liquid and what method you use to whip it.Be careful not to over-whip the aquafaba as it can cause the liquid to deflate again.Top Tip: For firmer peaks that whip up faster, you can add a stabilizer, cream of tartar (or apple cider vinegar). All you need is just 1/8 tsp for 1 tin of liquid (around 1/2-3/4 cup liquid) - this is great when you want it for meringue.

HOW TO MAKE AQUAFABA (ULTIMATE GUIDE)

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.

AQUAFABA MERINGUES

Steps:

• Heat oven to 250 degrees. Line two baking sheets with parchment paper.
• Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
• Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.