Aquafaba is the new trend in Vegan baking and Egg Free baking. It’s easy, healthy, and versatile! You can whip it up to use in place of egg whites, or just use the juice (Chickpea brine) for whole egg baking. Learn how to make Aquafaba with just a can of chickpeas in this video tutorial.
Aqua WHAAAAAAAAAAT? Haha. I know, strange word. But what let’s discuss this. Ok? What is Aquafaba?Aquafaba is the water you drain off of a can of chickpeas. And how do you use aquafaba?
Well, glad you asked.
You see, this is just a quick “popping in” post to show you another EASY tutorial. Why is it important to show you how to make Aquafaba? Because I said so! Kidding. But really, baking season is upon us and I have a lot of egg free/vegan friends that love baking but have a hard time with egg replacers. Yes, it’ is possible to make vegan cake and vegan brownies without egg, but sometimes you need egg white or more for certain recipes. Hence the Aquafaba tutorial. And thanks to a lovely vegan reader (Beth) for showing me this AMAZING vegan egg white replacer. It’s cheap, healthy, and easy!
All you need a can of chickpeas, a stand mixer or hand mixer, and patience. Haha! Actually, Making Aquafaba whipped “egg whites” only takes like 10 minutes. Then you get this nice fluffy peaks! YAY!
Here’s how. Watch and be easily amused.
Stay tuned later in the week. I’ll have a Mocha Vegan Macaroon Video using Aquafaba and my magic shell dark chocolate sauce. Oh me oh my!
Can you hang till then? Cool!
- In general, 3 tbsp of aquafaba is equivalent to one egg. 1 Tbsp. for one yolk, 2 Tbsp. for one white, and 3 Tbsp. for one whole egg. That being said, the aquafaba needs to be the right consistency.
- About the same consistency as egg whites. When using aquafaba from a can of beans (which I did) and it seems very watery, you can reduce it on the stove by 25% or 33% to get a slightly thicker consistency.
- The thicker the “goop” the better it is to whip! But you don’t want it like a gelatin or too solid.
- You can just use the juice (aka chickpea brine) for whole egg/egg yolk recipes. Such as mayo, sauces, and some other baked good. You might need to reduce the juice to thicken first.
- How to reduce aquafaba ” You can do this buy simmering it over medium/low heat until it reduces slightly in volume.” (source)
- You can freeze aquafaba or store in fridge. Just like egg whites (not fluffed yet). Keep in fridge for a few days only. Freeze in ice trays if wanting to keep awhile.
- If adding to more oil or fats, it’s best to add a buffer that’s not a lemon juice. Cream of tartar is a great addition.
Friends, you can make macaroons, cakes, meringue, and more! But warning, NOT ALL EGG WHITE recipes work with this substitute . It’s definitely trial and error. It just takes some tweaking. So far I’ve used Aquafaba in Coconut Macaroons (which I will post later this week), cookies (with just the juice), and quick bread. They’ve tasted great. The consistency is not as fluffy as using egg or egg white, but it definitely binds well. If you have tried aquafaba, let me know! Would love more recipes.
In the meantime, you can check out all the Aquafaba facts and information on AQUAFABA.COM site. It really helps answer all your questions. Plus they have a hit or miss FB group for aquafaba! Haha. Love it.
Also, here are 13 AMAZING things you can do Aquafaba. Ohhhh … i’m tempted to make all!
Try it out! See if you can make aquafaba and replace it in baking. YAY! ‘
Pulses, otherwise known as dry peas, lentils, beans and chickpeas (our aquafaba star), are some of the world’s most healthy and affordable ingredients. Top your desserts or pies this year with aquafaba for a vegan treat! And be sure to take the #PulsePledge with me by going to www.PulsePledge.com – you’ll receive free recipe ideas and more.