Add the aquafaba and cream of tartar to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes) Use electric beaters or a stand mixer to beat the aquafaba on high until soft peaks form Gradually begin adding the sugar 1 tablespoon at a time until stiff, gloss peaks formAquafaba is the liquid that a tin of beans sits in It works amazingly in place of eggs in many recipes The most common type of aquafaba used in baking is that from a tin of chickpeas but I have subbed other white bean aquafaba on occasion and also used black bean aquafaba to make these vegan salted caramel browniesCheck out my new cookbook Aquafabulous!
Recette Vegan Du Gateau Moelleux Au Chocolat Hervecuisine Com
