How to Whip Aquafaba
In recent weeks I have received a FLOOD of questions about aquafaba. Which one to use? From the jar or homemade? At what temperature do I whip it? How do I whip it? Where do I whip it? How long does it take? How do I make it more stable? The most asked question? How do you whip it when mine always stays liquid? So today I give you some tips, things to do or not do to be able to whip aquafaba well.
Ingredients
- 100 g aquafaba
- 100 g granulated sugar
- I didn't cut the video but intentionally left it long to show you the whole whipping from start to finish.
Video
How to whip
1. Buy a jar (or can) of chickpeas, drain the chickpeas and use that water. 2. It is possible to make it at home by cooking chickpeas, then continuing to boil the water to reduce it, however for it to whip well it needs a certain protein concentration, so each time you might get a different result, not always the same density and concentration, so sometimes it may whip and other times not. Buying it you won't have these problems. 3. Whipping it cold from the fridge it whips better, however if you are late and have little time it whips fine at room temperature. 4. Plant proteins, like egg white, do not whip in the presence of fat. So make sure the bowl is very clean and then pour the aquafaba into it. 5. Do not whip a quantity that is too small, the whisk of the stand mixer (or the electric beaters) must contact the vegan 'egg white' well in order to incorporate air; if it is only lightly touched by the whisk it will not be able to whip. 6. Be patient, it doesn't whip in 30 seconds, it will take at least 5-10 minutes. Don't give up and keep whipping until you see it stable. 7. Whipping it in a stand mixer rather than with electric beaters will result in a more stable, better whip and it will also be easier because all you have to do is pour the aquafaba, turn on the mixer and wait. 8. Sugar will make the whipped mixture much more stable. 9. Add the sugar after a few minutes, when it begins to incorporate some air, and add little by little. 10. Besides sugar, gums like xanthan or guar help to have a more stable whip; a pinch is enough because they are very strong. 11. The meringue will be ready only when, tilting the bowl, it stays up and does not fall; if it is not yet like that you must continue to whip. 12. Use it immediately because then it will deflate. 13. If then added to a fatty mixture like chocolate or nut paste it will tend to deflate very easily so fold gently and sparingly.
