Aquafaba- the Ghosty

What is it?

🧇It’s is the liquid leftover from cooked chickpeas. You can obtain it two ways:

1) Drain a can of chickpeas and reserve the liquid. Or,
2) Cook your own chickpeas and reserve the leftover cooking liquid.

🧇The second method is less reliable, in my opinion, because the aquafaba can be too thin and you may need to cook it down, making it more time consuming.

🧇Beginners should rely on aquafaba from canned chickpeas for ease!

Aquafaba can be used in a number of ways:

🧇It can be added to recipes UNWHIPPED as an egg binder, such as in these Gluten-Free Sugar Cookies.

🧇It can be whipped into semi-soft peaks and added to recipes as a whipped egg white substitute, such as these Waffles!

🧇It can be whipped into stiff peaks and made into things like Macaroons and Meringues. It can also be used to make Mayo!


🍪1 15-ounce can chickpeas (drained, LIQUID RESERVED- that’s the aquafaba // beans set aside for another use)
🍪1/8 tsp cream of tartar (optional // the trick to a better whip!)


🧇1. Drain your chickpeas and reserve the liquid – then you have aquafaba! Place in a large mixing bowl to whip!

🧇2. The trick to whipping aquafaba is using a hand or stand mixer! Whisking it by hand takes quite a long time and does not produce as good of results. Another trick is to throw in 1/8-1/4 tsp cream of tartar, which causes the aquafaba to whip up much easier, faster, and makes the peaks firmer.

🧇3. Whip your aquafaba to desired thickness. It generally requires 3-6 minutes to get to semi-firm peaks, depending on your equipment and how thick your aquafaba was to begin with. So take your time and don’t be discouraged if it takes some time to reach stiff peaks.

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https://minimalistbaker.com/a-guide-to-aquafaba/