5.0
Your folders
Your folders
Export 1 ingredients for grocery delivery
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.
Your folders
inspiredtaste.net
5.0
(1)
Your folders
lazycatkitchen.com
5.0
(21)
120 minutes
Your folders
livekindly.co
Your folders
yumsome.com
4.7
(3)
120 minutes
Your folders
minimalistbaker.com
4.5
(25)
Your folders
alphafoodie.com
5.0
(1)
10 minutes
Your folders
myveganminimalist.com
5.0
(3)
Your folders
minimalistbaker.com
4.5
(213)
Your folders
detoxinista.com
4.5
(17)
5 minutes
Your folders
eatplant-based.com
4.6
(12)
Your folders
veganricha.com
4.9
(34)
25 minutes
Your folders
mykoreankitchen.com
60 minutes
Your folders
wsj.com
Your folders
smokinandgrillinwitab.com
2 hours
Your folders
ohmyveggies.com
5.0
(3)
Your folders
myquietkitchen.com
5.0
(48)
Your folders
myquietkitchen.com
Your folders
berrybaker.com
5.0
(3)
Your folders
wikihow.life