Aquafaba (chickpea juice)

Aquafaba is a thick liquid that can be used as a healthy egg white replacement. To make aquafaba, you cook legumes, such as chickpeas, in water for a period of time. The egg white replacement is usually made from chickpea liquid, soybean liquid, and other neutral-tasting bean liquids. This liquid is what's often referred to as "bean juice." This liquid can be used in pancakes, cookies, muffins, whipped to make a delicious meringue, and mayonnaise, among other things. The golden color of the aquafaba will turn bright white once it is whipped.

Ingredients to whip the aquafaba

• The liquid from the cooked chickpeas

• 1/8 teaspoon of cream of tartar, to be used in the liquid once the chickpeas are cooked.

Before you can create the whipped aquafaba, you'll need to cook the chickpeas, and you'll need the following ingredients to do so:

Ingredients:

• 1 pound of dried chickpeas

• 8 cups of water to cook the chickpeas in

Instructions to cook the chickpeas in a crock-pot:

First, rinse the chickpeas and pick out any bad ones. Transfer the chickpeas to a large crock-pot and add 8 cups of cold water. Make sure that the water covers the chickpeas about three inches from the top. 

Cover and cook the chickpeas on high for four to five hours or slow cook them on low for six to eight hours. The chickpeas will be completely softened when they're done. Allow the chickpeas to stay in the juice for at least half an hour before taking them up.

Drain your chickpeas and reserve the liquid. This liquid is what's referred to as "aquafaba." Allow the juice to cool down.

Instructions to whip the aquafaba:

To whip the aquafaba, transfer the juice to a large mixing bowl.

Add in 1/8 of a teaspoon of cream of tartar. Also add in 1/4 cup to 1 cup of your preferred sweetener and a teaspoon of vanilla extract.

Using a stand mixer or a hand mixer, begin whipping the aquafaba. It will take about 6 minutes to reach semi-firm peaks; whip the aquafaba longer to reach your desired consistency. 

The whipped cream will last about 5 days inside the refrigerator. It will more than likely fall (deflate), but you can re-whip it again if needed.

If making a meringue, you'll want to whip the aquafaba for about ten minutes, until it forms stiff peaks. 

Note:

As stated at the beginning of my article, aquafaba can be used in various ways. You can add it unwhipped to recipes as an egg replacement, or it can be whipped in various ways to be used in various recipes.

Add about 1/4 to 1 cup of sweetener (of your choice) along with a teaspoon of vanilla extract when making whipped cream for a dessert or meringue. Otherwise, your aquafaba will have a savory bean-like flavor.