Learn how to transform the liquid from canned chickpeas into a versatile vegan egg white substitute, perfect for meringues, mousses, and more.
Aquafaba: Your Vegan Egg White Hack
Learn how to transform the liquid from canned chickpeas into a versatile vegan egg white substitute, perfect for meringues, mousses, and more.
Ingredients
- 1 cup aquafaba from 1 (15-oz) can chickpeas
- 0.25 tsp cream of tartar optional
- 1 tbsp granulated sugar optional
Instructions
- Drain one 15-ounce can of chickpeas, reserving the liquid (aquafaba) in a clean, dry bowl. Chill the aquafaba in the refrigerator for at least 30 minutes for better whipping results.
- Using an electric mixer with a whisk attachment, begin whipping the aquafaba on high speed. It will start to get frothy.
- After a few minutes, if using, add the cream of tartar to the aquafaba. Continue whipping.
- Once the aquafaba begins to thicken and hold soft peaks, slowly add the granulated sugar (if using for a sweet recipe), one tablespoon at a time, while continuing to whip. Continue whipping until stiff, glossy peaks form, typically 10-15 minutes in total. The whipped aquafaba is now ready to be used as an egg white substitute in your favorite recipes.
Notes
For best results, chill the aquafaba before whipping. Add a pinch of cream of tartar for extra stability, especially for stiff peaks. If making a savory dish, omit sugar and consider adding a pinch of salt. For oil-free cooking in other recipes, use 2-3 tablespoons of vegetable broth or water as a substitute for oil.
