Basic Aquafaba

I get A LOT of questions concerning aquabfaba in our recipes. When referring to aquafaba, normally what it being referred to in ANY recipe is the final whipped, fluffy product. So if a recipe calls for 1 cup of aquafaba, it is calling for 1 cup of the fluffy white whip, not one cup of chickpea liquid pre-whip. You will typically have left overs, as one can of chickpea liquid will whip up a more than a few cups of aquafaba. You can store any leftovers in you fridge. The aquafaba will deflate in the the fridge and turn back to its liquid from, but will easily whip back up, and should keep for a few days.

I get A LOT of questions concerning aquabfaba in our recipes. When referring to aquafaba, normally what it being referred to in ANY recipe is the final whipped, fluffy product. So if a recipe calls for 1 cup of aquafaba, it is calling for 1 cup of the fluffy white whip, not one cup of chickpea liquid pre-whip. You will typically have left overs, as one can of chickpea liquid will whip up a more than a few cups of aquafaba. You can store any leftovers in you fridge. The aquafaba will deflate in the the fridge and turn back to its liquid from, but will easily whip back up, and should keep for a few days.

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INGREDIENTS:

  • Juice from one can of chickpeas

  • 1/4 teaspoon cream of tartar

INSTRUCTIONS:

You can use a stand mixer or a hand mixer for this. 

Add liquid from chickpeas, and cream of tartar to your bowl. Whip until the aquafaba is thick, and fluffy, resembling whipped egg whites. 

1/4 cup of aquafaba is equal to one egg in recipes