You can make your own aquafaba by cooking garbanzo beans from scratch and reserving the liquid, but you may have to cook down the liquid to get to the right consistency. If its your first foray into aquafaba, Id recommend using canned chickpeas for more consistent results.
When you first open the can of garbanzo beans it will, obviously, smell like beans. The aquafaba will have a slight bean flavor/smell when unbaked. Once baked into your recipe its undetectable. Magic!
Vigorously shake unopened can of garbanzo beans to lightly froth liquid and evenly distribute particles that may have settled (starchy bits and proteins). Strain beans and aquafaba through mesh sieve or cheesecloth to separate. I found these measurements to be good guidelines for using aquafaba as an egg replacer in vegan bakingif you want to switch it up from our vegan egg replacement. Note that these measurements are of the aquafaba straight from the can, not whipped. 1 tbsp aquafaba = 1 egg yolk 2 tbsp aquafaba = 1 egg white 3 tbsp aquafaba = 1 whole egg
Add cream of tartar to stabilize the whipped aquafaba and prevent liquid loss (breakdown of foamy bubbles youve created!) For every 8 tbsp of aquafaba (or 4 egg whites youre replacing) add tsp of cream of tartar. It takes about 10 minutes of whipping (medium-high) to achieve medium peaks so for your arms sake, dont attempt to whip by hand.
When using aquafaba to replace whole eggs, measure out 3 tbsp per egg and lightly whisk to aerate. Use just as you would eggs in your recipe. When using aquafaba to replace egg whites, measure out 2 tbsp per egg white and whip using stand mixer or electric hand mixer until medium peaks form (about 10 minutes at medium-high).
