Tips for using aquafaba:
- Purchase no salt, no sugar added versions of the chick peas if you are using canned chick peas. This helps you to control the sodium and sugar levels. You simply drain the liquid into a bowl and use your chick peas for another recipe at another time. If you prefer to use dry beans, soak them until doubled in size, bring the water to a boil, then simmer until the beans are soft. Drain the liquid into a bowl for your use and save the chick peas for another recipe.
- To use the aquafaba as a regular egg sustitute, simply measure out 1/4 cup per egg needed and whisk the egg with a fork just until frothy. Then use in your recipe as you would an egg. Works well for baked goods and French toast.
- To use the aquafaba as eggs which need to be whipped for angel food cake or Belgium waffles, start with room temperature aquafaba, add between 1/4 to 1/2 tsp cream of tartar and whip with the whisk handle of your mixer until stiff peaks form (as pictured above). Fold into your mixtures are indicated in your recipes.
- If you want to whip the aquafaba for a meringue topping or meringue cookies or to use as a whipped cream topping or as a substitute for heavy cream in ice cream, when you add the cream of tartar to the room temperature liquid, you should also add your sweetener at the same time. If you try to fold in the sweetener after you’ve whipped the aquafaba, it will deflate and soften. I find that powdered sugar works the best because it’s the lightest weight. Depending on how sweet you like your foods, 1/2 cup to 1 cup of powdered sugar per 15 oz can of liquid works well for most recipes. After you have added both the cream of tartar and powdered sugar, then you can whip the aquafaba to the desired stiffness. It’s best to check if the sweetness is to your liking when soft peaks have begun to form so you can add more if needed before you reach the stiff peak stage.