Let’s talk aquafaba — the brine from chickpeas or beans.
It binds. It traps air. It gives cakes and delicate bakes that beautiful lift.
It’s what we use when chia and flax just won’t cut it.
How do you use aquafaba?
It generally replaces the white or clear part of the egg.
If a recipe calls for meringue, or asks you to whip egg whites before adding sugar — that’s when aquafaba steps in.
Whip it until you get soft or stiff peaks, just like egg whites.
Need more stability? Add a pinch of cream of tartar or protein powder.
How we make aquafaba at the bakery:
Soak beans overnight
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Rinse and transfer to a pot
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Ratio: 1 cup beans to 6 cups water
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Bring to a boil and skim the foam
(We add spices to help digestion)
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Simmer until beans are soft (about 1 hour)
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Strain — the liquid is your aquafaba
We also purée the beans to use in other recipes.
Just add fresh water and blend.
Nothing goes to waste.
Baking is an art of the heart.
Use the tools. Learn the techniques.
But most importantly—trust your intuition.
Pamela Wasabi xx
