Preparation Instructions: Mix 10 grams of dried aquafaba with 150 grams of warm water (50-60 degrees Celsius). The aquafaba dissolves well when using a whisk, but you can also use an immersion blender. Before whipping, let it cool down to 30 degrees Celsius. Instead of water, you can also use another liquid, such as fruit purée.
The liquid aquafaba you create this way can be used as a substitute for egg whites. When whipping (foam, meringues, Pavlova), add a pinch of cream of tartar; the egg whites will be more stable. For a long-lasting stable foam, it is necessary to add sugar (just like with regular egg whites).
In unbaked desserts (fruit or chocolate mousses, Italian meringue), aquafaba serves as an excellent substitute for traditional egg whites. If you plan to bake with aquafaba, always test the recipe in a smaller quantity first. Aquafaba handles lower temperatures well (meringues, Pavlova, macarons), but be more cautious at higher temperatures.
Ingredients: 100% dried soluble aquafaba (chickpea brine)
Nutritional values per 100 g: Energy 1345 kJ / 317 kcal, fats 0 g, carbohydrates 52.61 g, of which sugars 28.36 g, proteins 23.5 g, salt 1.53 g
