How to make Amazing Whipped Aquafaba – Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.
Making aquafaba has been on my must-make list for sometime now. The first time I became aware of Aquqfaba was over a year ago, well, I finally got around to whipping up a batch for myself, and it’s amazing.
What is aquafaba?
It’s the juice from cooked chickpeas. You can cook your own or use canned chickpeas. I prefer to use canned, its consistency is more reliable, making it a time saver. Goya chickpeas are my favorite, they’re so tender and great in recipes like this one, Pear-Brussels Sprout Salad or this one, Chickpea Jalapeno Salad, so that’s the brand I use to make my whipped aquafaba.
Whipping aquafaba is easy. Simply drain and use a hand or stand mixer and whip until the desired consistency has been reached. You can whip by hand, but it will take much longer.
I like to use soft whipped aquafaba as an egg substitute, semi-soft peak as egg white substitute in recipes or as a topping, and stiff-peaks to make meringues for pie toppers or baked for delicious meringue cookies.
Today’s recipe is slightly sweetened semi-soft peaks that I like to serve over fruit.
- 1 15oz. can of chickpeas drained
- ¼ cup maple syrup or sugar
- ⅛ teaspoon cream of tartar
- Drain your chickpeas, store the peas to use in another recipe. You may like this one, Pear-Brussels Sprout Salad.
- Place liquid in a large bowl or bowl of a stand mixer along with the other ingredients. Whip until desired consistency has been reached.
- Store any leftovers in an airtight container. It separates after sitting a while but rebeating works wonders.
There are so many ways to use this amazing liquid and I’m looking forward to exploring them and yes I will share.
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about how you make Amazing Whipped Aquafaba and how you use it.