Vegan Meringue Magic: How to Use Aquafaba
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Don't pour that chickpea liquid down the drain! Learn how to whip aquafaba into glossy, stiff peaks for macarons, pavlovas, and lemon meringue pies.
📑 Table of Contents
The Miracle Ingredient: Aquafaba
Aquafaba mimics the proteins in egg whites, allowing it to trap air and hold structure. It's a game-changer for allergy-friendly baking.
Tips for Success
- Reduce it: Simmer the liquid from the can to reduce it by 1/3. This concentrates the proteins for a stronger hold.
- Clean Equipment: Just like egg whites, any trace of grease will prevent whipping. Wipe your bowl with lemon juice.
- Cream of Tartar: Essential for stabilizing the foam.
- Patience: Aquafaba takes longer to whip than eggs—up to 10 minutes!
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Sarah Aitdahan
Sarah Aitdahan is the founder of Sweety's Bakery and the creator of this website. A lifelong baker with a passion for perfecting the classics, she believes that baking should be accessible and joyful for everyone. This website is her way of giving back to the incredible baking community by providing free tools, resources, and recipes.