Aquafaba is the viscous water left from boiling chick peas or white beans. When you whip it up, it behaves exactly like egg whites which means you can cook with it like an egg replacement. I learnt about aquafaba about a year ago when I was looking for more healthy and vegan options for baking. But it is only recently when in the difficult times that we are in right now with the Coronavirus pandemic raging and essentials like eggs and butter becoming scarce, that I decided was a good time to look into this. I must say I was quite surprised by how relatively simple it was to do. To make aquafaba from scratch requires a bit of advanced planning. You can use the liquid from the canned chick peas as a short cut to this recipe @sarchakra
COOK TIME: 90 mins
PREP TIME: 5 mins
YIELDS: Serves or makes 3-4
- Chick peas 2 cups (see notes)
- Caster sugar ½ cup
- Cream of tartar 1 tsp
- Vanilla extract 1 tsp
- Gel color couple of drops
- If making from scratch, put chick peas in a large pan and cover with water. Soak overnight. On the next day discard the water and wash the chickpeas. Put drained chick peas in a pressure cooker and cover with water. Cook till done for about 7-8 whistles. Let it cool. Drain the chickpeas and reserve the water. This is aquafaba. Reduce this water by boiling it for 20-30 mins so it is not too watery. If using the aquafaba from canned chickpeas omit this step. This entire step can be done the day before to reduce cooking time.
- Preheat oven to 250 F.
- Measure out ½ cup of aquafaba in a bowl.
- Using an electric mixer whip the aquafaba till it is foamy. Add the cream of tartar.
- Add the sugar little by little. Keep beating the meringue till peaks form that do not fall off.
- Put mixture in a piping bag. At this point put in a couple of drops of gel color in the piping bag. Do not mix it.
- Pipe meringues on to a baking tray lined with parchment paper.
- Bake for 70-75 minutes. Keep the oven door closed for an hour before opening it. Let meringues cool down before storing in an air right container.
We will only use ½ cup aquafaba for this recipe. If using more, double the ingredients accordingly. Reserve any leftover aquafaba in the fridge.