- Liquid from 1 can of chickpeas
- 1/4 teaspoon cream of tartar (optional, helps stabilize the whip)
Equipment Needed:
- Electric mixer or stand mixer
- Mixing bowl
- Measuring spoons
Instructions:
1. Prepare the Aquafaba:
- Begin by draining the liquid from a can of chickpeas into your mixing bowl. The chickpeas themselves can be set aside for other recipes, so nothing goes to waste.
2. Start Whipping:
- If you have it, add the cream of tartar to the aquafaba before you start whipping. This ingredient is not essential, but it helps to stabilize the mixture and achieve better peaks.
- Use an electric mixer or stand mixer to whip the aquafaba. Start on a low setting to avoid splashing, and gradually increase to the highest speed.
- Continue whipping for about 10-15 minutes or until the mixture becomes very light, fluffy, and forms stiff peaks similar to those you would expect from whipped egg whites.
3. Check Consistency:
- The key to knowing when the aquafaba is ready is when you can turn the bowl upside down without the mixture falling out. This indicates that it has reached the ideal stiffness and is ready to be used.
4. Use or Store:
- Use the whipped aquafaba immediately as a topping for pies, fruit bowls, or a dollop in hot beverages like coffee or hot chocolate.
- If you’re not using it right away, the whipped aquafaba can be stored in an airtight container in the refrigerator for up to a few days. Simply re-whip it a bit if it loses stiffness.
Conclusion:
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