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Aquafaba (whipped up water made from drained chick peas) is a super cheap alternative to egg whites that can be used in lemon meringues, pancakes, and so much more.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. A tin of chick peas can make about 10 tablespoons.

Here’s our quick guide for how to make aquafaba, all you will is the leftover water from a tin of chickpeas! The liquid from cooking chickpeas at home can be used but doesn’t work as well because it tends to be too watery. You will also need an electric whisk, either hand held or standing whisking by hand is too time consuming and doesn’t work well.

Join the Aquafaba Facebook group for more tips and recipes, or to share your successes!


  • Drain a tin of chickpeas
  • Whisk the chick pea liquid using an electric mixer (hand or stand),
  • Whisk until the mixture forms stiff peaks, this takes about 3-6 minutes.