Updated: Jan 4
This recipe is pure MAGIC, you have to see it to believe it! The leftover water in your can of chickpeas (aquafaba) is so versatile! Aquafaba can be used as an egg binder, or to make things likes like macaroons, meringue, mayo, or whipped cream;) 𝑴𝒂𝒌𝒆 𝒕𝒉𝒊𝒔 𝒓𝒆𝒄𝒊𝒑𝒆 𝒘𝒊𝒕𝒉 𝒖𝒔 𝑳𝑰𝑽𝑬 𝒂𝒕 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔.
What you need:
1 can of unsalted chickpeas or white beans (use water only)
1/8 tsp cream of tarter
2/3 cup powdered sugar
1 Tbsp vanilla extract
2 Tbsp canola or coconut oil (optional for richness)
Try it yourself:
Drain your chickpeas in a strainer over a bowl to catch the liquid-aquafaba. Set aside chickpeas to use for another recipe like our easy Chickpea Curry.
Insert butterfly whisk in my robot chef (or use a bowl with an electric hand mixer) then add the aquafaba water, cream of tarter, and vanilla. The cream of tarter is a secret ingredient that makes the aquafaba whip up easier and faster with firmer peaks.
Whip/beat your aquafaba to desired thickness, approx. 3-6 min, while slowing adding the powdered sugar and oil. Serve with fresh fruit or over your favorite vegan dessert like Apple Crumble, Black Bean Brownies, or Vegan Ice Cream.
Made w/❤️ @Cheryl.tv
If you try this recipe, let me know what you think in the comments below:) 💚 We love hearing your feedback and seeing your photos! Tag us on social @VeginnerCooking and we will repost.📸 Join us live at our Upcoming Cooking Class.👩🍳