Thanks for watching! I hope this answered all your questions about how aquafaba works in vegan baking. Have more questions? Drop them in the comments below! PS: If you're just getting started with vegan baking, I have a FREE GUIDE with my top tips. You can download it here rb.gy/tsbwqf
I'm always scared about aquafaba because I've had good and bad experiences, but I'd love a simple video when you make meringue from scratch! Keep up the good work ❤️
When using aquafaba from stovetop, you have to chill the chickpeas in the liquid that you boil them in. Sometimes, after cooling, you have to reduce it on the stove (again) and cool it (again). And finally, use it a pinch of cream of tartar to get the right pH. Using stovetop saves waste (no empty cans)!
So glad I could help! I definitely have been on the same boat before figuring this out! If there are any other questions and mysteries about vegan baking you'd like me to cover in future videos, just let me know!
I just subscribed to you and I'm just now getting into this magical aquafaba moraine use. Please give me your recipes for the whipped cream chocolate using this moraine I did make the mayonnaise with it and it is absolutely delicious...I want more recipes please
Hi, does one whisp at a high speed rather than a low? And does one whisp near the bottom of the bowl or near the surface of aquafaba. And can one shorten the time of whisking by a drop of vinegar?
I am wondering if you can substitute brine from another type of bean instead of chick peas in the same way? Will Royal icing turn out the same way? Thank you!!! So glad I found your channel!!
Thanks for the video.. I was hoping to hear what it’s best used for… structure? You mentioned egg whites, but then said it want the best for cakes, so what does it best represent? Structure, lift, wetness…? Thanks
Usually aquafaba is used as a replacement for eggs in order to create structure through because it is wet, it will add some moisture as well. Personally I've found that it's not a great replacement for that purpose, however, and it doesn't work as well as other replacements in giving a bake a rise . It will work but meh... Primarily I believe the best use for aquafaba is as an alternative for meringue and its variants like marshmallow, mousse, etc.
Q 1) Do you use cream of tarter with the aquafaba when making meringue? Q 2) Usually when you soak or cook beans you throw the liquid away to avoid gastrointestinal issues. Are there any concerns with that when it comes to using aquafaba in non-baked recipes such as mousse? This is the one I’ve been wondering about for the longest time. Q 3) Did I miss it or do you have any comments or thoughts about using it in baking cookies?
1) I've tried it with and without and have noticed very little difference. I've found that making sure the aquafaba is cold is more indicative on whether it will work and hold than using the cream of tartar. 2) This isn't an issue I've personally have dealt with so I'm not sure if this is a concern or not but now I'm certainly interested! I would think a plant-based nutritionist would be able to weigh in. 3) I didn't mention using aquafaba for cookies because I've never actually seen a recipe with it! Usually eggs in a cookie are there to act as a binder and since aquafaba's texture doesn't fit the bill for that purpose, I'd be surprised if a recipe asked for it.
I choose applesauce for cookies over aquafaba because when I used it for my cookies as soon as the cookies cooled off they were hard the applesauce kept them moist and did not surprisingly did not taste like applesauce
Yes but I don't find it particularly effective for that. You can see how my test using it as an egg replacer for cake turned out here: ua-cam.com/video/i6ncCmFqqyQ/v-deo.html
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thanks for watching! I hope this answered all your questions about how aquafaba works in vegan baking. Have more questions? Drop them in the comments below!
PS: If you're just getting started with vegan baking, I have a FREE GUIDE with my top tips. You can download it here rb.gy/tsbwqf
I'm always scared about aquafaba because I've had good and bad experiences, but I'd love a simple video when you make meringue from scratch! Keep up the good work ❤️
I can definitely do that! I'll add it to the editorial calendar :)
Yes pls make the video ❤ . U have been so helpful.
Oh wowie. Who would have thought canned chickpea water was the answer?? Also I'd love a meringue /eton mess video. That would be very exciting 😀
When using aquafaba from stovetop, you have to chill the chickpeas in the liquid that you boil them in. Sometimes, after cooling, you have to reduce it on the stove (again) and cool it (again). And finally, use it a pinch of cream of tartar to get the right pH. Using stovetop saves waste (no empty cans)!
Oh my gosh you saved me! I had such good results initially started not to and I didn't know whyyy. I had started using it warm 🤯 thank you!
So glad I could help! I definitely have been on the same boat before figuring this out! If there are any other questions and mysteries about vegan baking you'd like me to cover in future videos, just let me know!
Just curious. Can you use the liquid from other types of beans?
Yes you can! But in my experience it works best with canned chickpea water. Hope this helps!
I just subscribed to you and I'm just now getting into this magical aquafaba moraine use.
Please give me your recipes for the whipped cream chocolate using this moraine
I did make the mayonnaise with it and it is absolutely delicious...I want more recipes please
Hi, does one whisp at a high speed rather than a low? And does one whisp near the bottom of the bowl or near the surface of aquafaba. And can one shorten the time of whisking by a drop of vinegar?
I am wondering if you can substitute brine from another type of bean instead of chick peas in the same way? Will Royal icing turn out the same way? Thank you!!! So glad I found your channel!!
What would you recommend to replace eggs in pizzelles? My pizzelle recipes uses a couple of eggs and 4 egg whites. Any suggestions? Thanks in advance.
Thanks for the video.. I was hoping to hear what it’s best used for… structure? You mentioned egg whites, but then said it want the best for cakes, so what does it best represent? Structure, lift, wetness…? Thanks
Usually aquafaba is used as a replacement for eggs in order to create structure through because it is wet, it will add some moisture as well. Personally I've found that it's not a great replacement for that purpose, however, and it doesn't work as well as other replacements in giving a bake a rise . It will work but meh... Primarily I believe the best use for aquafaba is as an alternative for meringue and its variants like marshmallow, mousse, etc.
Q 1) Do you use cream of tarter with the aquafaba when making meringue?
Q 2) Usually when you soak or cook beans you throw the liquid away to avoid gastrointestinal issues. Are there any concerns with that when it comes to using aquafaba in non-baked recipes such as mousse? This is the one I’ve been wondering about for the longest time.
Q 3) Did I miss it or do you have any comments or thoughts about using it in baking cookies?
1) I've tried it with and without and have noticed very little difference. I've found that making sure the aquafaba is cold is more indicative on whether it will work and hold than using the cream of tartar.
2) This isn't an issue I've personally have dealt with so I'm not sure if this is a concern or not but now I'm certainly interested! I would think a plant-based nutritionist would be able to weigh in.
3) I didn't mention using aquafaba for cookies because I've never actually seen a recipe with it! Usually eggs in a cookie are there to act as a binder and since aquafaba's texture doesn't fit the bill for that purpose, I'd be surprised if a recipe asked for it.
I choose applesauce for cookies over aquafaba because when I used it for my cookies as soon as the cookies cooled off they were hard the applesauce kept them moist and did not surprisingly did not taste like applesauce
Can you make sponge cake with aquafaba? please 🎂
Can you freeze aquafaba for later?
Yes but I don't find it particularly effective for that. You can see how my test using it as an egg replacer for cake turned out here: ua-cam.com/video/i6ncCmFqqyQ/v-deo.html
@@inknotesandme Yes, you can. Just let it thaw out in the fridge before you use it.
When you bake with egg, the egg smell disappears. Same thing with aquafaba.