How to Reduce Aquafaba

Wondering how to reduce aquafaba for use as an egg replacer? This is the method I use when I’m making recipes such as pavlova or macarons.

My method is not based on any real scientific method, but it has worked for me just fine! Also, I use canned chickpeas because I’m hella lazy.

I start by draining 2 cans of chickpeas over a large measuring cup…


I usually get about 1.5-2 cups of liquid from 2 cans depending on the brand of chickpeas. Don’t worry to much about the amount. As I mentioned, this is not a super scientific process.


Next, I let it simmer over low heat until it gets darker in colour and and is reduced in volume by about 30%. You can check the volume by pouring it back into the measuring cup every once in awhile to check.


Finally, I put it in a jar and let it cool before sealing it and storing it in the fridge until I’m ready to use it.


I use 2 tbsp to replace an egg white and 3tbsp to replace a whole egg.

For more details on Aquafaba, check out the official website.

Check out these recipes featuring aquafaba in place of eggs…

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  1. How long does the aquafaba keep in the refrigerator? Can you make a big batch?

  2. How long does it usually take to reduce? Thanks for the instructions!

    • Jasmine Lukuku

      It doesn’t take too long, about 15-20 minutes. It will depend on the brand because some brands are naturally thicker than others.

  3. Thank you for sharing this – I often have left over ingredients and wondered how to store this. Remarkable how many uses this has. Be Well and Keep Cooking – Best Wishes!

  4. Hi! Here where I live, it’s not easy to fing chickpeas can. Do you have a handmade aquafaba so I can make my own aquafaba from chickpeas?

    • Jasmine Lukuku

      Hi Luciana, yes…you can use homemade chickpea water. I haven’t done it, but I know a lot of people have.

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