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Don't pour that chickpea liquid down the drain! Learn how to whip aquafaba into glossy, stiff peaks for macarons, pavlovas, and lemon meringue pies.
📑 Table of Contents
The Miracle Ingredient: Aquafaba
Aquafaba mimics the proteins in egg whites, allowing it to trap air and hold structure. It's a game-changer for allergy-friendly baking.
Tips for Success
- Reduce it: Simmer the liquid from the can to reduce it by 1/3. This concentrates the proteins for a stronger hold.
- Clean Equipment: Just like egg whites, any trace of grease will prevent whipping. Wipe your bowl with lemon juice.
- Cream of Tartar: Essential for stabilizing the foam.
- Patience: Aquafaba takes longer to whip than eggs—up to 10 minutes!
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