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78 Comments
Karin
July 31, 2023
Most of those attached recipes use egg yolks. If you are using aquafaba because you are allergic to eggs, you are out of luck.
Michele
February 28, 2020
Eggs are good for you, 30 years ago (yes, 30) they were cleared of causing high cholesterol & any other damages. They are- literally- *food for your Brain* They help stave off Alzheimer's as well.
Lily
December 17, 2017
Worked well with Pamela’s Gluten free pancake mix (with a pinch of baking powder) and lots of butter in the pan but was too sticky for my waffle iron. Did turn out a fluffy waffle, but was too stuck on to serve. Thanks for the great tip!
anastasia
January 20, 2016
Wonder if it works for vegan macarons?
Helen M.
May 16, 2016
It does. I used this recipe: http://www.crazyvegankitchen.com/raspberry-rose-vegan-macarons-using-aquafaba/ with great success, except I did mint in the shells and and chocolate ganache filling (largely because it is impossible to get vegan butter where I live and I couldn't be bothered to make my own - which is possible, via veganbaking.net). It's a long, slow process, because of reducing and chilling the aquafaba, but they were great, and also my first ever attempt at macarons.
Mary-Walker H.
July 3, 2015
Do you buy no added salt chickpeas?
Linda N.
July 3, 2015
Personal preference. I just use the ones I buy at Costco, (which are organic in a BPA free can). They are salted. I have also used the water from cooking my own chickpeas, and it works just as well!
Jemma
June 29, 2015
I just made a batch of meringues but was disappointed at the taste - they still had a chick pea whiff and quite a tangy flavour. The sweetness was there and the texture was crisp and dry but that tang made them horrible. has anyone else had that problem? Should I just buy a different brand and try again or is that normal?!
Leslie S.
June 29, 2015
Strange! Our's smelled very beany at first but then the flavor completely disappeared after we baked them—sorry I'm not much of a help!
Linda N.
July 3, 2015
It might be the Cream of Tartar you are using. You can try it with lemon juice instead, and see if that helps. I just made some yesterday, and it turned out to be an extra-humid day so I added more Cream of Tartar, so I am noticing the tanginess in these.
Susan
June 27, 2015
Second attempt. I reconstituted the meringue that had reverted to liquid, whipping it again, this time adding more sugar (I took the advice of someone's recommendation to make the ratio 1:3 aquafaba to sugar) and added a pinch of cream of tartar. Success! I just kept whipping (it was almost an hour in my mixer) until it finally reached what I would call a 'gluey' state where it looked finally like real meringue. I piped it and baked it as recommended in the 240 F oven for an hour and it turned out perfectly. I took it to a dinner with friends and no one had even a clue it was aquafaba - everyone raved. So it IS possible! And I CAN make an eggless pavlova now!
Andrea M.
June 26, 2015
I made a giant meringue to use in Eton Mess. A 1/2 c of aquafaba, 1 c sugar, pinch of salt and cream of tartar, and 1 T of tapioca starch. It seemed to deflate a little when I added the tapioca starch so I just whipped it longer. I baked the slab of meringue at 350 for 45 min and let cool in the oven. The result were great and my husband says he likes the flavor better than the egg version.
Patti
June 24, 2015
The first time I tried to make macaron's they came out flat. I had read somewhere to boil the juice down a bit and beat it for 12 minutes after. I did so and tried again- perfect! So good too.
I have also used the liquid as an egg replacer for Chocolate Chip cookies and they came out delicious as well.
So happy to have found this!
I have also used the liquid as an egg replacer for Chocolate Chip cookies and they came out delicious as well.
So happy to have found this!
foodie2811
November 18, 2015
I am planning on making macaron's too. Did you measure the aquafaba before you boiled it or after? Can you share your recipe for the macaron?
Helen M.
May 16, 2016
As noted in another comment - I found this recipe extremely well explained and effective: http://www.crazyvegankitchen.com/raspberry-rose-vegan-macarons-using-aquafaba/
Susan
June 23, 2015
Disaster for me. Whipped them to like stiff egg whites (have the photos) and then made the merengues. They completely melted in the oven. All that was in them was vanilla and sugar... :-( Don't know what went wrong or whether you can't really bake them like merengue.
Rima
June 23, 2015
Try this... maybe your quantities were off.
http://chocolatecoveredkatie.com/2015/04/30/healthy-vegan-marshmallow-fluff/
http://chocolatecoveredkatie.com/2015/04/30/healthy-vegan-marshmallow-fluff/
catalinalacruz
June 23, 2015
From what I have read in recipes, the ratio of unbeaten aquafaba to sugar is close to 1:3 for meringue.
Linda N.
July 3, 2015
It might have been a humid day. But you should also add a stabilizer (1/4 tsp. cream of tartar, or a splash of lemon juice) so they hold their shape in the oven.
Susan
July 3, 2015
I adjusted the aquafaba/sugar ratio to 1:3, added a tsp of vanila and a pinch of cream of tartar and they whipped up perfectly after 40+ minutes to a shiny, glossy state perfect for piping meringues. They held their shape, baked perfectly and remained crisp for days in a ziploc bag. Most excellent.
Nina
June 23, 2015
I'm a little confused - does the chickpea liquid substitute for the whole egg or just the egg white? If making meringues it's just the egg white that gets whipped. In cakes you might be using whole eggs. Does it work for both?
DinghyB
June 21, 2015
This sound fantastic. Do you know what the calorie count is for chickpea liquid?
Sharon
June 21, 2015
This is WAY cool! I'm not a sweets fan so I'll be experimenting with savory applications. One thing is for sure, everyone will be experimenting with this all kind of ways. Who knew?
Hamish
June 21, 2015
My Cuban uncle told me they called the water from cooking chic peas 'hugo de peo' (fart juice) and always threw it away out, for obvious reasons. Let's hope whipping it full of air doesn't make this worse.
Polly
June 21, 2015
I was taught by my Greek godsons grandmother to use the froth on the water of cooked chickpeas as a raising agent to make bread, she used this during the periods of poverty between the two world wars.
I would only use the water I make by cooking my chickpeas so that I know exactly what is in it, no nasty hidden things...
I cannot wait to try these out so off to soak some chickpeas for tomorrow
I would only use the water I make by cooking my chickpeas so that I know exactly what is in it, no nasty hidden things...
I cannot wait to try these out so off to soak some chickpeas for tomorrow
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