Learn how to make aquafaba at home with chickpeas! This plant-based egg substitute works wonders for a lot of recipes!
Aquafaba is nothing short of liquid gold for me! Over the years, I found ways to make near-perfect substitutes for eggs in recipes such as cakes, brownies, and even mousse! However, I had resigned to the fact that I could never make macarons or meringues – recipes that relied heavily on egg whites.
When I discovered this ingredient a year ago, I couldn’t believe what it could do. Could liquid from cooking legumes really behave the way egg does? Well, as it turns out, it does!
I cannot sing enough praises about Joël Roessel – the man behind this discovery! Aquafaba derives its name from Latin, and literally translates to Water (aqua) from Beans (faba). In 2014, Joël discovered that the bean liquid had foaming capabilities. Subsequently, a meringue experiment conducted with this liquid was posted to Facebook. And from here started the saga of Aquafaba and its many uses!
Over the years, aquafaba has become synonymous with ‘chickpea’ cooking water. However, you can also use any other white legume (results may vary).
Scroll down below the written recipe, in case you are interested in learning more about the science behind aquafaba and the different ways in which you could use it!
Here is a quick video tutorial on how to make aquafaba at home –Print
Aquafaba is nothing but bean water. It works really well as a plant-based egg substitute and is used in many vegetarian and vegan recipes!
- 1 cup dried Chickpeas
- 1/4 tsp Cream of Tartar
Cook the Chickpeas
- Wash and soak 1 cup of dry Chickpeas overnight. Discard the water
- Add the chickpeas to a pot or a pressure cooker
- Cover completely with water (around 4-5 cups)
- If cooking in a pan/cooking pot: Bring the pot of water and chickpeas to a boil, reduce the heat, lid slightly ajar, cook on simmer for 25-30 minutes or until chickpeas are soft
- If cooking in a pressure cooker: Lid on, whistle on, cook for 10-12 whistles. Let the pressure release and test if chickpeas are cooked
- Once the chickpeas are cooked, drain and reserve the liquid in a bowl
- Use the cooked chickpeas in any recipes you want or store in the refrigerator. Use within a week
- Add the liquid to a cooking pot
- Bring it to a boil and simmer it for 5-8 minutes or until the mixture reduces by 1/4th
- Let the aquafaba liquid cool completely
- Store the liquid in a mason or glass jar in the refrigerator for up to 7 days
Whipping the Aquafaba
- Add 1/2 cup of cold aquafaba liquid into a clean bowl (use a large bowl as whipping will increase volume)
- Add 1/8 to 1/4 tsp Cream of Tartar
- Whip by an electric mixer to your desired thickness.
- It would take anywhere between 8-20 minutes, depending on how thick you want your aquafaba to be. Patience is key!
Uses of the Aquafaba – Meringues, pavlova, macarons, mousse, cakes, ice-cream & more
- You can also use the water from a can of chickpeas – just reserve the liquid and whip it until you have stiff peaks
- Cream of Tartar helps stabilize the aquafaba
- It is best to use the aquafaba within 3 days for best results
- The trick to whipping aquafaba is to use a hand or stand mixer. Whipping by hand is not advisable for it would take a very long time to form the peaks
- The viscous liquid in itself has a strong “bean-y” smell but works very well in both sweet and savory recipes. Once whipped, it is hard to tell that it is made from bean liquid
- Category: How-To
Keywords: aquafaba, how to make aquafaba, chickpea water, plant-based egg replacer, egg substitute
A Detailed Guide to Aquafaba – FAQ
What is Aquafaba?
- It is the liquid leftover from cooked beans (legumes), usually chickpeas
- While cooking, the proteins from the beans migrate into the water. This results in a slightly gelatinous liquid that has properties similar to egg whites (like foaming capabilities)!
- You can make this from scratch by cooking your own beans/legumes or use the reserved liquid from canned beans
Tips & Tricks?
- To make this, you will need an electric mixer (hand or standing). Whipping by hand can take forever!
- Cream of Tartar helps to stabilize the liquid and whip stiff peaks. You can avoid this if you don’t want to whip or are looking for only lightly frothy aquafaba
- If the liquid is too thin or watery, boil it until it is slightly thick (reduce by 1/4th)
How to Use it?
There are many recipes on the internet that use this bean liquid in a variety of different ways. Generally, it has thickening, binding, emulsifying and sometimes even rising properties. But generally, aquafaba can be used in the following ways –
- Un-whipped Liquid – as a binder in cookies, patties etc. or as an emulsifying liquid in sauces like mayonnaise
- Whipped to soft peaks – Egg-white substitutes in recipes like pancakes, waffles and cakes
- Whipped to stiff peaks – works in recipes like macaroons, meringues and mousse!
Does it taste too “Beany”?
While the liquid does have a strong smell, it mellows down when used in sweet or savory recipes. So go ahead and give it a try!
How much aquafaba should I use for 1 egg?
As a thumb rule, we can use 3-4 tablespoons of liquid per whole Egg and around 2 tablespoons per Egg White. However, pay attention to the recipe!
Is Aquafaba long-lasting?
If you’re cooking your beans from scratch, I’d recommend that you use it within a week. However, I’ve also seen people freeze them as ice cubes and use it over the course of 1-2 months.
Can this be used as a direct substitute for eggs in recipes?
No. You will need to make minor modification to the ingredients and quantity. So if you’re new to cooking with aquafaba, I recommend following recipes to the T. That said, this is a versatile ingredient and you’ll find many recipes online!
Should I use salted or unsalted beans?
Both will work, but you should generally stick to unsalted bean liquid. Sometimes, the salted liquid can render strong flavors to sweet recipes.
How should I store leftover aquafaba?
- In a mason or glass jar – refrigerate up to a week
- Freeze into ice cubes – and store in the freezer for up to 2 months
Can I use other beans and lentils to make aquafaba?
Technically, yes you can. Any bean should have similar properties. However, cooking liquid form chickpeas or white beans resemble closest to egg whites. They also turn a lovely white color when whipped.
If you found this tutorial on how to make aquafaba at home helpful, do leave a comment down below with your thoughts! 🙂 You can also have my recipes delivered to your inbox or follow me on social media – YouTube, Instagram, Facebook, Pinterest, Twitter or TikTok.
Until next time,