Vegan Baking: How to Use Aquafaba | Bite Size

[@Mango-nf2wn]

Finally, Erin does vegan baking! Please do more vegan, that would be amazing

[@anitak8056]

😋🌱💖

[@kathleenveilleux7116]

I’m a vegan baker and I’m so happy that you make this video❤️ thank you !! Macarons was one of my favorite thing before going vegan and I’m so impressed by how aquafaba macarons taste similar, it’s bluffing !

[@kabeermalhotra4236]

Heavenly video for vegans/vegetarians 😂😂😂🔥🔥🔥🔥😋😋😋😋

[@DeKKH]

Wowww I was just talking about this yesterday. Amazing how out appears today. Not!!! But I’m grateful to have found you ✌️

[@chantellelewissanchez2780]

I just went vegan. I’m trying to make vegan scalloped potatoes. I like your style and cooking knowledge. Thank you for the detailed recipe!

[@mariawardell7844]

Could you do one on milk alternatives in baking? I've had decent luck using coconut milk (coconut whipping cream) to make bread pudding and creme brulee, but i'm really want to know what are my options for pastry cream, ny style cheesecake and tiramisu making (marscapone cheese especially)?

[@joandeni235]

Fab episode!!

[@werelemur1138]

Hummus and macarons, sounds like a party!

[@douniadjebbar7187]

I love everything about this! 🌸

[@MrDesibuoy]

Please can you make a video on how to make omelettes with nothing but aquafaba. I know you can make it with chickpea flour but that's not what I'm looking for.

[@1050cc]

👌 Thank you ! I did experiment and beat my aquafaba and put it in the fridge after it had whipped up nicely. I noticed it slowly returned to being a liquid. Does adding sugar (I didn't) "stabilise" it or do you need to cook it to "set" it as a meringue type product 🤔🤔

[@floramew]

I wonder whether aquafaba could be used as a stabilizer in things like marshmallow and whipped yogurt, instead of industry standard gelatin. For most recipes that call for gelatin, I've seen the vegan option listed as agar agar-- which makes sense, when you want that gelatinous texture it's very similar. But marshmallow and whipped yogurt don't have that texture, gelatin is only used to keep the foamy texture from popping on store shelves/ in the cabinet.

[@rowaidafl]

Hi I tried using erythritol sugar but it didn’t work when I bake the batter goes flat and burn I don’t know what I did wrong kindly advise thank you

[@OliverSings]

Saved🔥🔥

[@DuyNguyen-yx2vd]

The raw egg properties of a unbaked French meringue, or the unpasteurized nature of homemade mayo, really bothers me even though people insist it's perfectly safe. I would absolutely prefer some whipped aquafaba over raw meringue to top a pie.

[@parvathia2004]

After every video, you wonder if it is possible to like Erin any more than you already do. Yes. Yes, it is.

[@elizabethchoymoorman6381]

Seconded

[@elizabethchoymoorman6381]

She’s relentlessly pleasant

[@drhelenloney1426]

I've just realised acquafaba meringue would be ideal in those fancy cocktails where you end up hoping the liquor kills the bacteria before the bacteria kill you, as well as in old fashioned chocolate mouses where you use uncooked egg whites. Genius!

[@teekotrain6845]

Yeah. It IS perfect as a replacement. I'll keep my element of danger in my cocktails tho.

[@Cheskaz]

All the bars I've worked at that use egg white will just buy pasteurised egg whites. That said, I've worked in one bar that used aquafaba, you just had to be careful not to add too much or the smell comes through.

[@barbeelin4232]

This was such a fun video, I was excited to learn that you can store aquafaba, and in ice cube containers, what a brilliant idea! As a very longtime vegan I just wanted to let people know that the whole thing about sugar not being vegan is really a myth nowadays and processing with bone char is actually no longer used most of the time. It might be different in the US I suppose but here in Canada, the largest sugar company Redpath definitely does NOT use bone char to process their sugar, and because of the whole sugar myth thing they did a big campaign here several years ago to try to get the word out that YES their sugar is vegan! They even used to be a sponsor of the Totally Fabulous Vegan Bake-Off here in Toronto, fun fact! :)

[@terredee]

They’re still using bone char to filter cane juice for sugar in the US. Because of that, I use beet sugar for the hummingbirds and organic sugar otherwise.

[@magnoliaflower3310]

I'm not vegan or allegic to eggs. But this is amazing. I learned something incredible today. Thank you so much.

[@xchi6581]

I just bought chickpeas for the first time ten min ago this was great timing

[@janewayistheway7957]

What did you make with the chickpeas? I love that you get a main meal and a dessert when you use aquafaba!

[@xchi6581]

@@janewayistheway7957 I want to try making pasta e ceci (pasta and chick peas). But seeing this means I’ll try something with the Aquafaba instead of dumping it like I originally planned :)

[@awesomelycurious2740]

This came in the nick of time, too. I just used chickpeas for vegan nuggets and was looking for a way to use the aquafaba! Thanks for sharing, Erin!

[@comrade9945]

First! Also, so excited to watch this-this is exactly what i was looking for!

[@bhavna76rasaily]

I love how Erin explains the recipes. Being a vegan & a home baker I love trying out new things & Aquafaba is superb ❤️

[@ReclinedPhysicist]

I've read about this for years and I've never done it but I have thrown out the leftover water from making garbanzo beans. I'll hang on to it next time, do something like this with it

[@coffeeNlemoncheesecake]

Don't use the left over water in the can it's in their only to keep the vegitable whatever bit may be from rotting. That water is not supposed to be consumed it's full of pesticides, preservatives, chemicals and random chemical salts. It's poisonous. This Baker doesn't know what she's talking about. Go do your research.

[@coffeeNlemoncheesecake]

Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.

[@coffeeNlemoncheesecake]

Dr. Reaney’s research demonstrated the presence of saponins in aquafaba responsible for its soap-like foaming effect. This confirmed a hunch to that effect prior to testing. These chemicals are dangerous to human health, contributing to the development of leaky gut and potentially a miscarriage risk. More on this with citations below.

[@angeldelmoroable]

You know, it would be interesting to see some recipes made with Stevia instead of sugar and some substitudes to replace the need of sugar. Aside from some who are trying to look out for their weight, it would also be useful for diabetics.

[@anydae]

Check out monk fruit as a sugar replacement

[@kayeschaos4773]

Also date syrup and sugar!!! I looooove it!

[@karrenpopovics2780]

Individual packets of Stevia have dextrose in it! Self defeating..

[@MrMusicKid87]

Really loving this series! Erin is so knowledgeable and friendly. Love her.

[@pattymk13]

I passed this on to my vegan friend. also, I might use it. Amazing!

[@photographybyaurora4028]

you should !! i made a pavlova for our national day, and it was absolutely incredible. majority of the cake is merengue, but it turned out so well! my family (non vegan) loved it.

[@jessolson3147]

Erin is the best! I would love to see a gourmet makes remake with Erin!

[@pianoface]

certified organic sugar is also vegan as that process does not include bone char as an organic refinement option

[@LBW127]

Yes been waiting for this!!! Thank u!

[@elizabethheard8934]

Thank you. Thank you. Thank you.

[@k.s.7267]

Thank you, that was wonderful! More plant based baking tricks please! The hint for the bones in our sugar was helpful too.

[@joyherting3705]

How would you make vegan lemon curd? Recipe for vegan pavlova please. I'm not vegan but I know some.

[@EtreTocsin]

Silken tofu, fresh lemon rind, tablespoon of cornstarch, lemon juice, raw sugar pinch of salt..blend evrything but the juice then boil it. Right when it is done ( thinckened) add the lemon juice stir until combined then chill over night.

[@EtreTocsin]

Pavlova just follow a recipe like normal but use the mernage from the chickpeas instead of eggs.

[@carolstjohn9677]

so what really is the benefit of not using eggs, and then using sugar? eggs are very good for you, sugar is not!!!!

[@joaogomes850]

Yeah, watch The Game Changers on netflix...

[@JessieDolan1]

Yes! thank you for the veganism!!

[@Laura-iw3xd]

Soooo helpful! Also wonderful for non-vegan mothers of children allergic to eggs :)

[@mistybirdbush]

Yay for the Vegan goodness! Never thought to reduce it 🙌🏼 you are a Goddess 💗

[@didifutures]

So excited you covered this topic Erin ☺️

[@jessmess7981]

how do much water do you use when you cook the chickpeas yourself? And what amount of chickpeas?

[@amypeckham]

I think you are so knowledgable and you present information so well. You also are just a joy to watch... you exude joy in your cooking. Thank you... this series is so very helpful.

[@spottybalfour4368]

Can you use Aquafaba as a binder in cakes? Like eggs are the binding ingredient? oh, and good info thank you

[@food52]

Hi Spotty! Yup, you can use aquafaba to replace eggs in lots of different recipes, cakes included.

[@romansurname4363]

This video is fantastic! I really want to try making macarons with aquafaba and this advice helps me approach it with less trepidation. Thank you Erin!

[@food52]

You can do it, Roman! Thanks for watching. And happy baking!

[@Sku11Hax]

That's a bold move right there, saving the infamous fart-inducing juices of beans, whipping it up into a big fart cloud, and then sneaking it onto your pastry for unsuspecting individuals. Now you could sneak some laxatives in as well and sell it in a party store to mischievous middle school kids. This has been Daniel the dodgy dealer of dastardly goods.

[@pachadela]

Amazing 😍 I’m not vegan but I like cooking vegan a lot of the time

[@thehazelnutspread]

I've never heard about having to reduce the liquid before whipping it. Do you think I'd still have to reduce it to make whipping cream?

[@coffeeNlemoncheesecake]

Dangers of Saponins As confirmed by research, the presence of saponins is responsible for the egg white-like foaming effect from whipping chickpea water. Saponins are a class of chemicals present in legumes in significant amounts. (7, 8, 9). Agave also contains a lot.

[@coffeeNlemoncheesecake]

Canned bean or chickpea water (liquid from any canned food for that matter!) is almost certainly laced with a chemical cocktail of hormone-disrupting substances. The industrialized packaging process involves pouring boiling hot food into cans lined with a thin layer of plastic containing the industrial chemical BPA. This triggers leaching of the chemicals into the water, and to a lesser extent, the food too.

[@jasminasm9182]

You’re the best 👍 Thank you 🙏 Love and light🌎

[@danielmanahan692]

how about telling people what temperature to set the oven and for how long? why would anyone leave that info out of a baking episode.

[@viktoria_w9071]

Wonderfully explained! So basically is IT Starch That i User?

[@mzphitslave]

Fantastic presentation. Who is going to break the code for angle food cake...I love that stuff?.. thank you again🙏🏽

[@NTSRFR4]

What would happen if you used powdered sugar for the first recipe, instead of granulated? I would think that with the granulated sugar, it would end up being grainy and heavy, but obviously it isn't. It must be the whipping beater that you use.

[@peggyrivera3964]

Wow you are fabulous. Do you have a cook book? I have wondered how to use Aquafaba for a long time but didn’t know how and you gave so much information thank you by

[@jokebs21]

I’ve been waiting all along for a vegan option!

[@KhaLed-pb4pu]

Will it still foam or become creamy if there oil are added to the mixture? or it should be beaten alone then oil can be addded.. (egg white foams and stays foamy if vegetable oil is added to it while wizzing using a handmixer, so I am wondering if chickepea water does the same... thanks!

[@gemsangeeta]

Mam how many grams of chickpeas in what quality water to make this liquid. Thanks for guidance

[@joshuagrotheer3589]

Shop Erin's apron here: libbiesummerslabel.com/collections/clothing/products/chamber-apron-dress-in-grey

[@ceeaitch11]

so just be honest... im thinking of going out to buy canned chickpeas, but i dont wanna buy cream of tartar. will it whip up at all? honest answers only

[@rajshreem1719]

Thank you for explaining the process of getting the most out of the aquafaba. So great for anyone with food allergies or anyone who can’t have eggs!

[@mentalalchemysubliminals]

To people who eat eggs: Do you notice a difference in taste from egg version in merengue/macarons and others, or cant you tell a difference?

[@AfricanLitany]

Does aqafaba have a smell when reducing the water? I whipped up the aqafaba for merengue and it turned back into liquid after a while.

[@jelllow]

I really like this video! I am looking for a recipe for sponge cake. The vegan recipes I found need to much flour.

[@coffeeNlemoncheesecake]

Saponins are thermally sensitive and dissolve in water when soaked or blanched causing a detergent-like effect.

[@r4ultra]

Literally made hummus and merengue for dinner and desert today because of this. TY!

[@olawilkinson2742]

Hi Erin, please help! i made the merangues cookis and they where still wet in the bottum and was really hard to peel it off the baking paper :(

[@peggyrivera3964]

I did not know about the processing of white sugar not being vegan. I use turbinado sugar.

[@leahness3588]

Erin could read the phonebook and I would watch. Shes the best!!

[@citylovelights]

I'm vegan, and I love Erin!! Thank you!! I've been waiting for this!! Please do more vegan baking!!

[@kunal0602]

Could you share a recipe making vegetetian nougat using aquafaba

[@michaelworsham2724]

This is the only video or recipe suggesting a need to reduce the water content of aquafaba by heating it. I am not sure this is really necessary, or can't be avoided by other adjustments in recipes that might be affected by the water content that she seems concerned about.

[@PlantNative]

I once tried to make whipped cream from canned chick pea liquid. It worked, but the salt in it was unbearable.

[@regiknitta]

Buy no salt added beans.

[@yvonnecarter4118]

Please can you make some non sweet recipes. Sugar is ssssoooo unhealthy. Thank you.

[@alicetaxis7181]

Hi shining star,the first time for me to watch your recipes.Thank you!

[@tabtab1708]

To use the aquafaba in cakes do you have to whip it first to use it or do you just pour the liquid in with the rest of ingredients and then mix them all together?

[@lapressle]

Can you use the blow torch the give the swirls that classic meringue look?

[@lyllyify]

Should you always reduce aquafaba, no matter what the recipe?

[@heidiwells7632]

How do you reduce a liquid without constantly pouring it out of the pan into a measuring container to measure how much is left? Thank you!

[@wfhalsey1]

You can figure out the weight, in grams, of the volume of reduced aquafaba you need and write that down. To do this, if the recipe calls for Next, place your empty pan on the scale and press the tare button. Now add your aquafaba to the pan and cook. When you want to check the weight, place the pan back on the scale to check until you end up with the desired amount.

[@hafsaarain]

This is so helpful! Would love a similar guide for using agar agar. (I have had terrible luck with it!)

[@Buttergirla]

Can I use a bullet or a blender to make the whipped cream?

[@whymumtrains]

A massive fan of Erin and the channel. I didn’t realise sugar is not alwats vegan, I’m from the UK, where our sugar typically comes from beet. Just checked and it is suitable for vegans 😅

[@vaishnavimuralidaran5422]

Oh u r so cute erin... I will watch your vedios for ur cuteness and the way u explain things

[@rubyj777]

couldn't i use a tiny bit of apple cider vinegar? instead of cream of tarter

[@joaofarias6473]

🌱🌱🌱

[@afrilifewealth8743]

I Love You!!!!🙏🏿💜❤💕👑🌻🥰💃👏🏿🍌💫🌞

[@aesia9867]

Thank you for this. I reduced my chickpea water by about half - at a guess. I thought “oh well.. it might get a thicker cream at least”. I also added in a little too much cream of tarter - maybe 2/3 of a teaspoon. Result = great consistency but super strong flavour of canned chick peas and tarter. So then I started all over again and this time didn’t reduce my canned chickpea water at all and added much less tarter.. Result = fluffed up perfectly and didn’t taste as strong. Much more palatable. So after trying this recipe, my advice would be not to reduce the canned water. But yes a fun thing to make!

[@hannaht6224]

thank you for doing a vegan baking episode! would love to see more...soo many chef kisses to Erin + Food 52

[@lindapb6529]

Thank you for highlighting a vegan product!

[@melissasalasblair5273]

Yay!! Thanks so much 🤸‍♀🎠🫖💚🌤

[@jasminailievska5303]

Does aquafaba need to be cold from fridge or room temperature coming from a a can ???

[@genovaem]

YES! we love to see vegan baking tips!

[@marissa46934]

I'm not vegan, but I regularly make red bean paste to sweeten and flavor my Greek yogurt. I felt like it was a waste to pour the remaining liquid down the drain after getting my paste to the right consistency, so I'm glad I looked into how it can be used. I'm going to try making meringues with the extra liquid this weekend!

[@ni3070]

Can we use it after whipping for Basic Vanilla Cake?

[@diniemadsen4778]

What a friendly face you have and what a nice explanation, as a vegan I love your recipe, I make my meringue with aquafaba and love it

[@ampelliaschuss]

Could you please do Aquafaba pavlova?🇨🇦🇮🇹

[@sarab8084]

I don't know how white sugar is refined and now I don't really want to find out.

[@SeArriscandoNaCozinha]

Hi Erin J, I really like the way you explain your recipes👏👏👍👍👍

[@verenas3536]

Hiw does aquafaba meringue taste???

[@kabeermalhotra4236]

Love from india ✌️✌️🔥🔥

[@susankilpatrick2918]

Kabeer Malhotra - I hope you are safe and well - from Guelph Ontario Canada 🇨🇦

[@samyrasalim]

Could you use the aquafaba for a chiffon cake or an angel food cake?

[@covadongadiazgarcia3533]

Or you can add it to your outdoors plants (other way your house will stink). Aquafina is very nutritious for everyone! Btw, thanks for your recipes and your knowledge. I’m so glad that they are not over sweetened :)