Hi! Hm, we haven't experimented with aquafaba powder but it sounds like that is its intended use. I'd ask the manufacturer of the aquafaba powder for substitution values.
Are macarons made with Aqua faba self stable. I am a cottage law Baker. I was told I can’t use it.
Hi Allison! We haven't experimented with their shelf life. They may not stay quite as crisp as macarons made with egg whites.
Replying to Susan, I've tried aquafaba from many different canned beans and the most neutral tasting ones are great northern beans, white navy beans and cannellini beans. I disliked the aquafaba from chickpeas, it still tasted "beanie" to me
With the great northern beans, do you use the same measurement replacement (1/8 c for 1 lg egg white)? I have a cake order in a couple months that has requested eggless, and your comment made me question if I should look at a different bean to ensure good flavor. It's going to be almond cake which has a very distinct and "strong" flavor anyway, but I'm trying to limit the cost which goes into my trial-and-error portion.
Thanks!
Hi Molly! Please email customerservice@bobsredmill.com for troubleshooting. :)
Can you please suggest a replacer for Cream of Tartar? Can I use Lemon Juice? If so, how much?
Thank you.
Bula
Hi Bula, you can make it without the cream of tartar (it just helps stabilize the aquafaba) or experiment with adding lemon juice. We haven't tried that specifically, but if you do we'd love to hear your results.
I recently tried to make a Swiss roll cake that called for 4 egg yolks (beaten with egg and sugar until creamy) and 4 eggs whites (the white were beaten into stiff peaks with sugar). I followed the instructions on this blog for the egg substitution along with the recipes intrusions. But my cake ended up being a holey, goopy mess instead of a spongy cake.
The recipe I used has baking powder and such but the main structure and fluffiness of the cake is due to the eggs. Do you have any advice on how I may remedy this?
In response to the comment/question above (Kathy, 2018):
I think stevia destabilizes the foam, but you could use isomalt and inulin instead. Isomalt has a low glycemic index.
-Nichole
(P.s.) one could also make aquafaba by sprouting the beans first, then rinsing thoroughly, and boiling them and saving the water as aquafaba...some of the anti-nutrients should have been removed by soaking and sprouting by then.
hi i have a dacquoise recipe which calls for 5 egg whites and 60 grams of sugar . i want to substitute the eggwhites with aquafaba and is it necessary to change the sugar amount ? or is there a aquafaba to sugar ratio guide to follow?
Hi Angel - we haven't had experience with that recipe specifically, but we have found that the sugar ratio typically stays the same when substituting aquafaba for egg whites.
Thanks for the wonderful information. May I request two tips from you:
(1) I make 100% whole wheat cake. The raising agent there is butter. No baking soda is used nor is desired. The only problem is that the cake crumbles into pieces. To avoid this I need a binder. Do you think aquafaba will do the binding well? How much proportion do you suggest? If not, any other natural binding agent?
(2) I make 100% whole wheat cookies where raising agent is commercial butter. But I prefer not to use commercial butter, but home made butter. The problem is that home made butter has higher water content which may be fine for cake, but not for cookies as they need to be dry. Can aquafaba give a raising effect instead of butter in cookies?
(3) Do you think aquafaba can help create a water in oil emulsion which I can use as a raising agent from salted and spiced cookies?
Thanks a lot.
Regards,
Abhijit
Do you have good ways to store the liquid from can if not used right away and length of time, fridge, freezer. I use chick peas in my salads so I will end up with quite a bit of liquid each week. I think it is wonderful to be able to use this. Also what do you think of liquid from other cans of beans like cannolini etc. Thank you for your time.
Hi Susan - that's not something we've tested extensively. I would recommend keeping the liquid in the refrigerator for up to one week, but longer in the freezer. Other beans may work but would likely vary in flavor and performance.
Is Aquafaba shelf stable for use in a pistachio butter? I want to make sure I know how long this combo product will be safe to eat if refrigerated. Thanks, McLean VA Mom
Hi Rene, that's not something we've tested. The proteins in aquafaba will break down and lose their liquid retention properties.
Hi Whitney
Thanks for the interesting article on aquafaba. I have been a professional chef for 30 years and only recently became very interested in plant based cooking.
Can i use aquafaba as a binder in a vegan frittata. While on the subject of frittata do you have some recipes ? Unfortunately my frittatas are not always consistent.
In anticipation , Carl
Hi Carl - We didn't test using the aquafaba in that type of application, but I could see how whipped aquafaba (folded in right before baking) could help bind and create a lighter/fluffier texture. If this is something you test, we'd love if you shared your results!
We do have a similar recipe on our website, you can reference it here: Potato and Kale Vegan Quiche
Hi I'm diabetic and only use Stevia to sweeten with. Do you know if it would work with the aquafaba?
Hi Kathy! I didn't test any recipes using Stevia but I don't see why they wouldn't work together. If you do try it we'd love to hear your results!
Hi.. I have made meringues with Stevia and it didn't work. Stevia is considered a heat-stable sugar which can survive high temperatures intact. So after several hours in an oven, the meringues were still as soft as they went in...
Love all the helpful information! Thank you!