Whipping Aquafaba

Aquafaba - the liquid from tinned chickpeas - is a miraculous egg-white substitute for meringues, mousses and whipped toppings. The proteins and starches it contains behave remarkably like egg whites when beaten: they form a stable foam capable of being whisked to stiff peaks, and they set when baked with sugar.

Step-by-Step: Whipping Aquafaba

1. Drain the liquid from a tin of chickpeas into a clean bowl. Refrigerate the chickpeas for another use.
2. Add a pinch of cream of tartar to the aquafaba - this stabilises the foam and helps achieve stiffer peaks.
3. Using a stand mixer or electric hand whisk on high speed, whip until the aquafaba forms soft peaks - this takes 5 - 8 minutes (longer than egg whites).
4. For meringues and pavlova, gradually add caster sugar, one tablespoon at a time, whisking for 30 seconds between additions.
5. Continue until the meringue is stiff, glossy and stands in firm peaks when the whisk is lifted. Rub a little between your fingers - no grittiness should remain (the sugar is fully dissolved).
6. Use immediately for meringues, or fold into desserts for mousse. Bake meringues at low heat (100°C fan) for 1.5 - 2 hours.

Chef's Tips

• Reduce aquafaba on the stove first (simmer by 30%) for a stronger foam with better stability - worth doing for important meringues.
• Fat is the enemy of aquafaba foam - ensure all equipment is completely grease-free and use the liquid only, not any oil from the tin.
• Aquafaba meringues are slightly softer than egg-based ones - accept this as a characteristic rather than a flaw.

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