How to Make Aquafaba & Cook Chickpeas From Dry | Mary's Test Kitchen

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Aquafaba is a brilliant vegan egg replacer that can whip up into meringue. This video will show you how to make aquafaba from scratch; from dried legumes. And as a bonus, learn how to cook chickpeas from dried; or take it the other way around.
‘Aqua’ means water and ‘faba’ means legume. Aquafaba is simply cooking water from cooking legumes such as chickpeas and white beans. When concentrated, the water is thick and vicous like egg white. And it whips up very similarly to egg white!

FOR SUPER SOFT CHICKPEAS add a half teaspoon or so of baking soda to the cooking water at the START of cooking. Note that this will change the pH of the liquid so it’s not ideal for making aquafaba. After the chickpeas are as soft as you want, rinse them really well to get rid of any remaining bitter-soapy taste from the baking soda.

Blog post coming soon.

****Recipes you can make with aquafaba***************

How to Make Vegan Meringue: https://youtu.be/kExpx2BzIOQ

Strawberry Sea Foam Candy: https://youtu.be/gaXBe4Axw60

Curry Beefless Buns: https://youtu.be/JFblNpDwKdU

10 Minute Kale & Chickpea Noodle Bowl: https://youtu.be/eIJwuZ1mx7o

Crunchy Chickpeas: https://youtu.be/jjWLhhy6K80

The BEST Chocolate Chip Cookies: https://youtu.be/IK3-w5CGVEU

Learn more about aquafaba, how to use it, and it’s history:
http://www.aquafaba.com

Join the experimenters on Facebook! https://www.facebook.com/groups/VeganMeringue/
This group “Vegan Meringue – Hits’ and Misses'” is a collection of regular people, baking hobbyists, and professionals who are experimenting with aquafaba in all sorts of recipes from cake and cookies to fancy royal icing and French macaron. If you have a question about what can be done with aquafaba, a good place to research or ask your question is there!

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Vegan Meringue with Aqua Faba | Tutorial by Mary's Test Kitchen

This basic vegan meringue recipe is simple. The base is aqua faba...which is a fancy way of saying the brine from a can of chickpeas, navy beans, great northern beans, cannellini, and white kidney beans. WEIRD, I KNOW.
Printable recipe and blog post: http://www.marystestkitchen.com/making-vegan-meringue-with-aqua-faba/

But don't knock it before you try it! The first time I made this, I remembered how much I used to love playing around with fluffy meringue. And no, I never detect a beany taste in the finished product.

You can use this meringue for lemon meringue pie, as a whipped topping for ice cream, brownies, and hot drinks, and to make candies and cake decorations.

This recipe requires the use of refined sugar. If you don't/can't consume refined sugar, do not make this recipe for yourself.

Aqua Faba can also be used in place of eggs for some baking recipes such as cookies, cakes, and bread. It doesn't work for all types so check out the Facebook group to get more information from fellow experimenters.

This tutorial was inspired by all the lovely folks at the Vegan Meringue - Hit's and Misses Facebook group. Join in on the experimenting fun here: https://www.facebook.com/groups/VeganMeringue/

Learn more about the origin of this technique at http://aquafaba.com/

**Please excuse my especially nasally voice today. Hay fever is also happening**

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INGREDIENTS (US)
1/2 cup aquafaba
3/4 cup granulated white sugar, ground down to a powder
1 teaspoon vanilla extract

INGREDIENTS (Metric)
120 ml aquafaba
150g granulated white sugar, ground down to a powder
5 ml vanilla extract or other flavouring

NOTES
Brand to brand and even can to can, the bean brine's consistency will be thinner or thicker. It doesn't have to be super thick but it will have to have a slimy, slippery feeling similar to egg whites when you feel it between your fingers.

If the aqua faba from your beans seems too thin to whip up, you can simmer it on the stove until the volume is reduced 30 - 50%.

I like to chill my aqua faba before starting, but this is not essential. The aqua faba WILL whip up whether it is cold, room temperature, or even hot.

Good luck!

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MORE RECIPES WITH AQUA FABA

How to make Aquafaba from scratch (from dry chickpeas):
https://www.youtube.com/watch?v=uztw9FUF3f8&index=5&list=PL6QDlGTnYxpGzcw6TPQiElFMcuJ5FIwq0

Alternate How-To for Basic Meringue:
https://www.facebook.com/groups/VeganMeringue/permalink/392290507625288/

Simple Strawberry Seafoam Candies by ME!!: https://youtu.be/gaXBe4Axw60

Vegan Meringue Ice Cream Sandwiches by The Lazy Vegan Baker: https://thelazyveganbaker.wordpress.com/2015/04/18/vegan-meringue-ice-cream-sandwiches/

The BEST Chocolate Chip Cookies by VedgedOut.com:
http://vedgedout.com/2015/03/26/the-best-vegan-chocolate-chip-cookies/

Peaches & Cream Macaron by Floral Frosting:
http://floralfrosting.blogspot.co.uk/2015/03/peaches-cream-macarons.html

Step-by-step Vegan Macaron Video by Floral Frosting:
https://www.youtube.com/watch?v=KAl_mdYSkoI


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Comments

sukhmanicambridge says:

I made…vegan pavlova…total delicious-ness

Reply
Tooki Wolfpaint says:

i absolutely love meringue and light and fluffy desserts but my boyfriend is allergic to all eggs! i can't wait to try this out

Reply
Gregor Marx says:

perfect, thank you!

Reply
Bradley Clement says:

Making mayo with the aquafaba and humus with the Chickpeas 😁

Reply
Stormie Raven-White says:

this was excellent thanks. I sprout my chickpeas before I cook them so it will be interesting to make the Aquafaba from this. The sprouted chickpeas also cook easier I usually put a lid on the as well on a slow simmer. Blessing

Reply
Curtis H Avendaño says:

When u leave the beans I. Water over night in the fridge should uncover it?

Reply
AmeliaBuns says:

I wish I had that kind of boyfriend xD

Reply
Saxen Art says:

1:18 and how long does that take?

Reply
Tiffany Patton says:

aquafaba cheese and then use the chickpeas for chickpea nuggets OR dehydrate for chickpea flour to make scramble and Burmese tofu!

Reply
Pineapple Drip says:

when soaking the beans do u keep it in the fridge or outside the fridge?

Reply
Raymond Texas01 says:

Can you freeze it ?

Reply
mcdie bithell says:

Im going to make vegenaise.

Reply
Md Maksud says:

I can use any clour chickpeas with cover?? plz tell me

Reply
NaturalOne says:

Hello…just found your channel searching for aquafaba.
I use mine to make chocolate mousse, and I love the idea of an egg replacer. I make brownies from the chickpeas, and they are awesome. Thanks for the video. 🙂

Reply
cooking heavenly says:

👍🏼👍🏼👍🏼👍🏼

Reply

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