Making aquafaba from canned chickpeas is as simple as opening the can and draining the liquid into a bowl. That starchy, slightly cloudy liquid you’d normally pour down the sink is aquafaba, and it whips into foam just like egg whites. The entire process takes about 30 seconds if you’re using canned chickpeas straight from the pantry, though a few extra steps can improve your results significantly.
What Makes Chickpea Liquid Work Like Egg Whites
Aquafaba foams because of a combination of proteins, starches, and natural compounds called saponins dissolved in the cooking water. The proteins do the heavy lifting: one end of each protein molecule grabs onto water while the other end stabilizes air bubbles. Starches and other carbohydrates thicken the liquid just enough to keep those bubbles from collapsing. The result is a foam that behaves remarkably like whipped egg whites, despite containing almost no protein by weight. One tablespoon of aquafaba has only 3 to 5 calories and is essentially free of fat, protein, and micronutrients.
Step by Step: Draining and Preparing
Open a 15-ounce can of chickpeas over a clean bowl, letting all the liquid drain through a fine-mesh strainer. You’ll get roughly half a cup to three-quarters of a cup of aquafaba per can. Set the chickpeas aside for another use.
Give the liquid a quick taste. If it’s noticeably salty or has an off flavor, it will carry into whatever you make. For the best-tasting aquafaba, look for cans that list only chickpeas and water on the ingredient label, with no added salt or calcium chloride. Low-sodium or no-salt varieties work best for sweet applications like meringues, mousses, and whipped cream. Salted chickpea liquid still foams, but the flavor comes through in desserts.
How to Thicken Thin Aquafaba
Some cans produce liquid that’s watery and pale, which won’t whip well. You want a consistency similar to raw egg whites: slightly viscous and a bit sticky between your fingers. If the liquid from your can seems too thin, pour it into a small saucepan and simmer it over medium heat until it reduces by about one-third to one-half. This concentrates the proteins and starches, giving the aquafaba much better foaming power. Let it cool completely before whipping. Warm aquafaba won’t hold air.
Chilling the liquid in the refrigerator for 30 minutes before whipping also helps. Cold aquafaba produces more stable foam, just as cold egg whites do.
Whipping to Stiff Peaks
Use a stand mixer with the whisk attachment or a handheld electric mixer. Whipping by hand is technically possible, but it takes a very long time and produces weaker results. With a mixer, expect 3 to 6 minutes to reach semi-firm peaks, depending on how concentrated your aquafaba is. Stiff peaks can take a few minutes longer. Start on medium speed and increase to high once the liquid turns white and frothy.
A pinch of cream of tartar makes a noticeable difference. Research on aquafaba foam stability found that cream of tartar at concentrations of 3 to 5 percent significantly improved how well the foam held its shape. In practical terms, that’s roughly one-eighth to one-quarter teaspoon per half cup of aquafaba. A few drops of lemon juice work as a substitute. The acidity lowers the pH, which helps the proteins lock into a tighter network around the air bubbles.
If your aquafaba isn’t foaming after 5 minutes, stop and check a few things. The bowl and whisk need to be completely free of grease or oil, which destroys foam on contact. The liquid should be cold, not warm. And if it still won’t thicken, it’s likely too dilute. Reduce it on the stove, cool it down, and try again.
Egg Substitution Ratios
The standard conversions are straightforward:
- 1 whole egg: 3 tablespoons of aquafaba
- 1 egg white: 2 tablespoons of aquafaba
These ratios work for baking recipes where eggs provide structure or leavening, like cakes, muffins, and pancakes. For recipes that rely on whipped egg whites specifically (meringue, soufflé, angel food cake), whip the aquafaba to stiff peaks first, then fold it in gently just as you would with beaten egg whites.
Storing Leftover Aquafaba
Aquafaba lasts 3 to 5 days in the refrigerator when stored in a sealed container. It may separate slightly as it sits, which is normal. Give it a quick stir or shake before using.
For longer storage, freeze it in ice cube trays. Measure out 1-tablespoon portions so you can pull exactly the amount you need later. Once frozen solid, pop the cubes into a freezer bag. Frozen aquafaba keeps for up to three months and whips just as well after thawing. Thaw it in the refrigerator overnight or at room temperature for about an hour, then use it cold.
Choosing the Right Can
Not all canned chickpeas produce equally good aquafaba. The main variables are salt content, additives, and how thick the liquid is. Cans with only chickpeas and water as ingredients give the cleanest flavor and most reliable foam. Some brands add calcium chloride as a firming agent for the beans, which can affect taste. If you find that one brand’s liquid tastes metallic or bitter, try a different one. The difference between brands is surprisingly large.
Organic canned chickpeas tend to have shorter ingredient lists, but any unsalted variety will work. If you’re making something savory, like a vegan mayonnaise or a binding agent for veggie burgers, salted aquafaba is perfectly fine.