Easy Aquafaba Recipes | BREA Getting Fit (2024)

FAQs

Why isn t my aquafaba forming peaks? ›

Use cream of tartar.

Often used with egg whites as well, cream of tartar acts as a stabilizing ingredient that improves the structure of the whipped aquafaba. Aquafaba whipped with cream of tartar takes less time to reach stiff peaks. And aquafaba whipped without cream of tartar will also deflate much more quickly.

Aquafaba may not be as effective in recipes where the high protein content of egg whites is crucial, such as in some types of custards or protein-rich baked goods, where egg whites contribute significantly to the structure.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

As it does with egg whites, adding a stabilizing ingredient improved the structure of whipped aquafaba. In sweet recipes, we usually used sugar. But there's another ingredient we often whip into egg whites to add stability: cream of tartar.

Make sure the bowl you whisk the egg whites in is free from any greasy residue. Make sure that no egg yolk is in with the egg whites. Egg yolks are very high in fat and will hinder the whisking process. Cream of tartar is an acidic powder extracted during winemaking.

Avoid adding aquafaba to dishes if you have experienced symptoms previously. Use commercial egg replacer, linseed/chia seed or egg free xanthan gum to provide texture in recipes instead. Avoid the well-known bloat-causing vegetables such as dark green cabbage, cauliflower and Brussel sprouts.

Aquafaba also may not be a good choice for everyone, as it contains “oligosaccharides, which are sugars that the body can't digest until they reach the colon,” Miller explains. This can result in bloating and gas for some people, especially those with irritable bowel syndrome.

Egg whites are healthy for those who wish to eat them, but aquafaba is a great egg alternative for vegans or people with an egg allergy. Chickpeas are healthy, and some of the nutrients transfer into the water. Protein and fiber don't transfer over, but you can still benefit from trace amounts of: B vitamins.

Aquafaba can be used in a number of ways: 1) It can be added to recipes UNWHIPPED as an egg binder, such as in these Vegan Gluten Free Sugar Cookies. 2) It can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as these Vegan Gluten Free Waffles!

How long can you keep aquafaba? Store unwhipped aquafaba in an airtight container in the fridge for up to 5 days. Freeze aquafaba for months. For ease, consider freezing it in tablespoons in an ice cube tray.

Does aquafaba smell? ›

You will need to defrost the Aquafaba overnight in the refrigerator before using. Always smell your Aquafaba before using it. It will smell like spoiled beans (not pleasant) if it is no longer good.

Our Aquafaba can't be over whisked! Hurrah…! However, once combined with other ingredients there is a danger of over-whisking the batter in certain recipes, so be sure to read the instructions carefully.

What is aquafaba? This simple ingredient is Latin for “water bean,” and it turns out it's a fantastic substitute for eggs and egg whites, making it perfect for anyone with allergies to eggs or who is vegan.

Start With Fresh Eggs and Separate Them

Be very careful when you separate the eggs. Any yolk (or other fat, oil, or grease) that makes its way into the whites will keep the whites from whipping up as big and fluffy as possible.

After the chickpeas come to boil, decrease the heat to low-medium and simmer the chickpeas (with the lid on) until quite tender. It takes about 60-75 minutes. Once the chickpeas are ready, turn the heat off and leave the chickpeas to cool down in their cooking water.

The combined presence of albumins, globulins, and saponins in chickpea cooking liquid means that, when agitated, it will produce a stable foam. Chickpeas happen to have a lot of albumins, globulins, and saponins, but other legume seeds also contain these components and can be used to make aquafaba.