Vegan whipped egg white without egg? This can be done super easy and fast with aquafaba. Aquafaba is derived from Latin, is translated as bean water and thus describes the boiling water of beans, chickpeas and other legumes such as peas. During the cooking process proteins etc. go over from the legumes into the water. Thus it can be foamed up wonderfully just like animal protein.
The easiest way to make the vegan whipped egg white, if you use the drained liquid reserved from a glass or can of legumes. The darker the legumes, the more intense the taste. That’s why for aquafaba most of the time chickpeas are used, which are a bit more neutral in flavour. This is especially important when using the vegan whipped egg white for desserts.
From the aquafaba whipped egg white you can actually make well known sweets such as baiser, meringue, macarons, marshmallows, mousse au chocolat and all the other great things that normally require foamy egg whites.
To whip up the aquafaba, you only need a bit cream of tartar, lemon juice and possibly a pinch of salt. Often, however, the canned legumes already contain salt. Then you do not have to add any extra salt.
Aquafaba is basically a waste product, that you would otherwise throw away. Thus, it is super cheap, if you continue to use the drained legumes as you would do normally. For example, if you do not want to cook anything special, you can quickly process the chickpeas into hummus and put it in an airtight container. So it lasts a couple of days in the fridge. And you should have always some hummus in the house anyway.
AQUAFABA – VEGAN WHIPPED EGG WHITE
Ingredients for 1 serving (about 0,10 Euros each):
- ca. 125 ml chickpea liquid (drained liquid reserved from 1 glass of chickpeas)
- 1 pinch of salt, only if the chickpea liquid contains no salt
- 1/2 tsp cream of tartar
- 1/2 tsp lemon juice
1. Whip all ingredients with an electric whisk on full power to desired consistency or thickness. It usually takes a couple of minutes.