Timing is really important in making aquafaba. Cream of tartar is not necessary because you can't over whip aquafaba. Introducing fat will deflate aquafaba. Use a very clean metal bowl for highest, stiffest peaks.
Ingredients
- 1 can chickpea liquid, drained well (about 2.6 oz)
- 3 oz sugar
- 1 tsp vanilla
lots of stars
Directions
5 minutes: Whip chickpea liquid til soft peaks.
5 minutes: Add sugar gradually.
5 minutes: Whip
5 minutes: Let sit
10 minutes: Add vanilla and whip
With a star tip, pipe onto parchment lined sheet pan. Let sit for at least 2 hours til the outside has hardened.
Bake 170 for 20 minutes. Prop oven for 20 minutes. Close for 20 minutes. Turn off oven and leave for an hour.
4.5 hours
Recipe Added By
| views | saves | adapts | comments |
|---|---|---|---|
| 4,095 | 0 | 0 | 0 |
Comments
There are no comments. Be the first to add one.