Step 1

Drain the chickpea liquid into a container. Use 3 tablespoons of the liquid per whole large egg called for in your recipe. Use 2 tablespoons of the liquid per large egg white called for in your recipe.

Step 2

Store leftovers in an airtight container in the refrigerator or freeze to use later.

Step 3

Drain the chickpea liquid into a mixing bowl. Reserve the chickpeas to enjoy in another recipe.

Step 4

If your recipe calls for cream of tartar, add it now.

Step 5

Begin mixing the liquid on low speed with a hand mixer or stand mixer. It will start to foam very quickly. After a few minutes it will begin to thicken.

Step 6

Optionally turn the mixer up to medium speed. It will continue to thicken, and will usually reach the stiff peak stage at about 7 to 10 minutes.

Step 7

Now use the whipped aquafaba in place of whipped egg whites in your recipe. This usually means folding it into your batter, or mixing in additional ingredients.