Today I have a recipe which makes life easier for those who have a vegan diet or egg allergy. In fact, I don’t know how accurate to call it a recipe. To summarize it for those who do not want to read long; aquafaba is the whipped chickpea water which can be used as egg whites in many recipes.
Where we can use Aquafaba?
Aquafaba can be used in many recipes. In the following days I will try and share some recipes, but until then you can search online. You can use aquafaba in recipes such as mereng, macarons, mayonnaise, mousse of which egg white is the main ingredient.
You can use the water of canned chickpeas or you can boil the chickens yourself. In fact, aquafaba of canned chickpeas is thicker as it sets aside much longer than freshly boiled chickpeas. You can obtain 200 ml aquafaba from 400 g canned chickpeas.
The period of time of beating aquafaba depends on the thickness of aquafaba. It can take between 5-25 mins. Beating it in a deep and narrow containers reduces the time you need.
Enjoy the recipe…
- 3 cups of chickpeas,
- 7 cups of water.
- Soak the chickpeas overnight,
- The next day drain and take into a pressure cooker and add the water in,
- Cook until the chickpeas are tender (set the time according to your pressure cooker),
- Open the lid and check the consistency of the water, boil a few mins. more if it’s too light,
- Remove from heat and set aside to completely cool with the chickpeas in, then drain,
- You can use immediately, keep in the refrigerator for 4-5 days or freese up to six months.