How to make aquafaba at home from scratch or tinned chickpeas. A simple method for a wonderful vegan egg white replacement! Plus, how to use and store homemade aquafaba!
There are two main ways to obtain aquafaba. The first is from a can of chickpeas, using the liquid within. The second is through the process of cooking chickpeas at home and using the reserve cooking liquid (NOT soaking liquid).To use homemade aquafaba, you'll first need to soak and cook dried chickpeas. Otherwise, drain a can of chickpeas- The reserved chickpea liquid is what we need.If you're using the liquid from cooked chickpeas, it may not be as thick as tinned versions. If this is the case, it can be a good idea to first reduce this liquid on the stovetop (the amount of time will depend on how much you need it to reduce). The liquid should feel slimy between your fingers and coat a spoon rather than watery, running straight off it. Once reduced, allow it to chill in the fridge until cooled.
Pour the liquid into a large bowl, jar, or even use a stand mixer.
Using a hand mixer (or stand mixer), whip the chickpea liquid until it reaches the consistency of your liking. This can take between 4-10 minutes to whip to a semi-stiff peak stage, depending on the original viscosity of the liquid and what method you use to whip it.Be careful not to over-whip the aquafaba as it can cause the liquid to deflate again.Top Tip: For firmer peaks that whip up faster, you can add a stabilizer, cream of tartar (or apple cider vinegar). All you need is just 1/8 tsp for 1 tin of liquid (around 1/2-3/4 cup liquid) - this is great when you want it for meringue.
How To Store Aquafaba
Whipped aquafaba isn't stable like egg whites. For that reason, store it BEFORE it's whipped.Store: You can store the aquafaba in the fridge for several days, I'd say between 3-5.Can you freeze aquafaba? Yes, you sure can. I like to freeze it in ice-cube trays in 1tbsp (or 3tbsp) portions, so I can defrost exactly how much I need each time. Once frozen, the aquafaba will store for between 2-3 months.
Notes
Depending on the method you use to whip the aquafaba, you may achieve slightly different textural results. A stand mixer will provide the best aerated, stiffer results. A hand-held electric whisk comes in a close second. When using an immersion blender (as I did), you'll get a lovely soft whip, but you may struggle to get the harder peaks.
Chilling homemade aquafaba in the fridge before whipping may help to stabilize the mixture further. In fact, a reader shared a top tip with me - after whipping the aquafaba, you can leave it to chill overnight in the fridge, drain any water from the mixture the next day, and then use it for fluffier results in recipes like meringues.
If you want to make aquafaba meringue/whipped cream in advance: You can use a stabilizer to help keep it whipped for longer. Xanthan gum is a great stabilizer for recipes when you want to maintain the texture for 2-3 days. I suggest using around 1/2-1 tsp per 1-2 cups aquafaba.
Some tinned chickpeas brands will work better than others - so it may take some experimentation to find one that works really well. Try to