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…
[convertkit form=4882239]
