Whip-able Egg White
The goo-ey liquid inside your can of chickpeas, what is it and why do people use it like crazy? Aquafaba is commonly used as a vegan egg white or an egg white replacer. There’s a lot of protein in aquafaba. This liquid is created in one of two ways, by storing chickpeas in water or cooking chickpeas in water and then essentially all of the fibers, proteins, carbohydrates are removed from the chickpeas and they migrate over to the water.
A pain I have come across with aquafaba is that the liquid only stores for a few days to a week. But I recently ran across aquafaba powder, which you can buy, or today we are going to make our own. And we will be able to use it in so many more ways, other than just a liquid egg, it’s going to make a great binder. If you like this recipe be sure to check out this one too! and this one!
Boil Chickpeas
So you can make the aquafaba powder a few different ways, you can make it using canned chickpeas, and you can also make it using dry chickpeas. Both will make the same amount of aquafaba but the dry chickpea aquafaba is going to be a little bit more natural. I have two fourteen ounce bags of dry chickpeas, I dump them into a large saucepan. Pick through and make sure there isn’t any debris or anything in the chickpeas. Then give them a quick rinse. After they are rinsed I dump out the water and bring the pan over to the stove. Add about fourteen cups of water to it and bring it to a boil.
Dehydrate Chickpeas
Let them boil for about five or ten minutes, then set it to a very low simmer and let it simmer until the liquid reduces by about half. A little over an hour later the chickpea water has boiled down. The chickpeas are pretty nice and cooked, they’re not fully ready to be used as regular chickpeas. I’m going to freeze them to use them later. Once you freeze them and thaw them, they’ll be ready to use. So let’s go ahead and strain the chickpeas, so that all that’s left is the aquafaba. Dump the aquafaba into a sheet pan and put the pan in the oven, I set it to the lowest setting on dehydration. Check it every few hours.
Rehydrate Chickpeas
Once we have dried aquafaba flakes, I take them out, add them to a bowl. I ended up with about half a cup of flakes, but this is going to be rehydrated into about ten cups of aquafaba. I put my flakes into a spice grinder, grind it up as fine as you can get it! This aquafaba powder will stay for two years! I take a half teaspoon of the aquafaba powder, to three tablespoons of water, whip that up into a meringue. Add a little bit of sugar, and a little vanilla, then you can treat it how you would any meringue cookie. Drop dollops onto your baking sheet, and bake! These look wonderful! The possibilities are really endless! Use it just like you would an egg white or egg white powder. Watch the full video here!
The Whip-able Vegan Egg White That Can Last For Years
Ingredients
- 2 14 ounce bags of dry chickpeas
- 14 cups water
Instructions
- Rinse chickpeas, pick through and make sure there aren't any debris. Dump chickpeas into large saucepan and add water, bring it to a boil.
- After they've boiled for 5-10 minutes, set the heat to a very low simmer, and allow the water to reduce by about half.
- Strain the chickpeas so that all that's left is the aquafaba. Pour aquafaba onto a sheet pan and put it in the oven on the lowest dehydration setting.
- Once it's ready you can take it out and scrape it off the pan. Put the aquafaba flakes into a spice grinder and grind it up as fine as you can.
- Mix a teaspoon of aquafaba powder with three tablespoons of water and then you have an egg white!