Whipped egg whites without the egg whites? Yes, of course. Let me explain.
You know the murky liquid in a can of chickpeas you pour down the drain every time you open a can of chickpeas? That’s aquafaba, and it is actually magical stuff.
Aquafaba is the liquid leftover from cooked chickpeas. It is packed with a mix of starches, proteins, and other plant solids which have been released into the water from the chickpeas during the cooking process. This is where aquafaba gets its unique emulsifying, foaming and thickening properties from, meaning it can be used to replace egg whites in many recipes. It can be used unwhipped, as an egg binder, as well as whipped into semi-stiff or stiff peaks and used in recipes such as vegan meringues.
You will first need to drain and reserve the liquid from a can of chickpeas. Transfer the liquid into a bowl, then using a hand mixer, whip your aquafaba to desired thickness. If you’re simply using it as an egg binder, you will only need to lightly whip the liquid until foamy. If the recipe calls for semi-stiff peaks, then whip for around 4-6 minutes. For stiff peaks, or for things such as vegan meringues, you will need to beat it for around 10-15 minutes.
Remember! Aquafaba should be the same consistency of egg whites to function as a proper egg replacement.
Adding 1/8th teaspoon of cream of tartar makes the peaks firmer!