Whole Food, Plant-Based Recipe Whipped Aquafaba
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorAquafaba, the liquid from a can of chickpea, can be whipped and used for making desserts etc. When whipped it has the consitency of whipped egg whites (think meringue).
Ingredients
¾ cup chickpea liquid from a 15-oz can
- ¼ tsp cream of tartar
Instructions
1. Place chickpea liquid in a bowl of a stand mixer, or pour into a bowl and use a hand beater to whip together.
2. Once liquid begins to whip, add cream of tartar.
3. Whip for 5 minutes or until mixture forms stiff peaks. (This will yield more than one cup. Leftover whipped aquafaba will keep overnight in the refrigerator if you want to use it for another recipe).
