Ingredients

The following ingredients have 4 Servings
  • ¼ cup (60 ml) aquafaba
  • 1/8 teaspoon cream of tartar
  • 3/4 cup + 1 tablespoon (160 g) white granulated sugar
  • 3 tablespoons + 1 teaspoon (50 ml) water
  • 1 teaspoon (5 ml) pure vanilla extract

Instruction

  • Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed aquafaba and cream of tartar until the mixture becomes foamy and the mixture becomes opaque. Continue beating until reach medium peaks.
  • Meanwhile, place water and sugar in a medium pot. Stir to combine and dissolve the sugar. Insert a candy thermometer into the pot and heat over medium heat.
  • Simmer the water and sugar mixture until it reaches 240º F (120º C) on a candy thermometer. Remove the sugar mix from the heat once it reaches that temperature.
  • Once the aquafaba reaches medium peaks, turn the mixer to low speed. Very slowly and carefully pour the sugar syrup into the fluff aquafaba in a thin, steady stream. Try to pour the stream right between the whisk and the sides of the bowl, so the syrup doesn't get splashed by the whisk.
  • Once all of the syrup is in, set the mixer to medium-high speed and continue whipping. The mixture will deflate at first, but then it will thicken and fluff up.
  • Continue to whip for 8 – 10 minutes, or until the mixture is thick and glossy and the base of your mixing bowl is no longer warm.
  • Stir in vanilla and continue whipping until the fluff has cooled, about 2 – 3 more minutes.
  • Use immediately or pour into an airtight container and store in the refrigerator for up to a week.