If you've ever been looking for a recipe online, browsed a list of ingredients for a yummy dessert and wondered "what is aquafaba?", today's video and post will help in answering this question.

What is aquafaba?

Aquafaba is the brine or liquid found in a can or jar of chickpeas, and a perfect egg replacer for vegan baking.

Today I tell you all you need to know about what aquafaba is, the egg to aquafaba ratio for using it directly in baked goods, plus I show you how to make stiff peaks without eggs and how to make vegan meringue, perfect for French macarons, a delicious chocolate mousse, or a vegan lemon meringue pie with all that whipped goodness.

 

Aquafaba to egg ratio for vegan baking

3 tablespoons of aquafaba = 1 egg

2 tablespoons of aquafaba = 1 egg white

How to use aquafaba as a vegan egg replacement

Use it directly in baked good recipes as part of your wet ingredients, or make stiff peaks as shown in the video

How to make vegan stiff peaks / stiff peaks without eggs

Step 1: Whip 8 tablespoons of aquafaba or chickpea brine in a standing mixer until almost to stiff peak consistency (you can make more if desired but I recommend a minimum of 8 tablespoons to start, so that it can whip correctly).

Step 2: Add 5-8 tablespoons of powdered sugar (or to taste) and 1/4 teaspoon cream of tartar and continue whipping until you've achieved stiff peak consistency. Use in any recipe that calls for stiff peaks or meringue.

Want to learn even more about vegan baking without eggs or dairy and become a master at making delicious plant-based desserts and baked goods? Check out our online vegan cooking school here!