Description
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!
Scale
Ingredients
- 1 cup dried Chickpeas
- Water
- 1/4 tsp Cream of Tartar
Instructions
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
Making Aquafaba
- 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
Notes
- 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