Ingredients: – ¼ cup aquafaba (liquid in chickpea can) – ¼ tsp lemon juice – Pinch of salt – 1 tsp vanilla – ¼ cup plus 2 tbsp maple syrup
Directions: 1. In stand mixer add the aquafaba, lemon juice, and salt. Mix on high for about 4 minutes. It will turn from foamy to more of a whiter, more voluminous consistency at this point. 2. Keeping your mixer going on high, slowly drizzle in your maple syrup to combine. Whip until you get stiff peaks. Basically building in volume even more and when you lift your mixer, the fluff with hold its shape doing a little peak. This can take anywhere from 4-10 minutes. Mine was more like 4 min! 3. After your fluff has reached that right consistency, turn whip back on over high to add in your vanilla to combine. 4. Serve and enjoy immediately! Slather it, toast it, have a grand ol timeeee.
Notes: – The consistency of the aquafaba will play an influence in how fast your fluff whips up. If your aquafaba looks super watery rather than more thick, you can reduce it by bringing it to a simmer over medium heat. Cooking it down for 5-10 min. Then cooling in fridge before use. That said, not totally necessary! It will still whip up however may be a smidge less strong in structure. – Using a hand mixer will work as well, however recommend a higher speed stand mixer. You may just need to whip it longer. – This will separate a bit and change in texture the next day, however you can whip it back up to bring it back to life! So feel free to refrigerate leftovers.
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Recipe link with visuals: [here](https://www.instagram.com/reel/C20bKOEpsLd/?igsh=ajBtd3g2emJtaGJu)
Makes around 2 cups!
Ingredients:
– ¼ cup aquafaba (liquid in chickpea can)
– ¼ tsp lemon juice
– Pinch of salt
– 1 tsp vanilla
– ¼ cup plus 2 tbsp maple syrup
Directions:
1. In stand mixer add the aquafaba, lemon juice, and salt. Mix on high for about 4 minutes. It will turn from foamy to more of a whiter, more voluminous consistency at this point.
2. Keeping your mixer going on high, slowly drizzle in your maple syrup to combine. Whip until you get stiff peaks. Basically building in volume even more and when you lift your mixer, the fluff with hold its shape doing a little peak. This can take anywhere from 4-10 minutes. Mine was more like 4 min!
3. After your fluff has reached that right consistency, turn whip back on over high to add in your vanilla to combine.
4. Serve and enjoy immediately! Slather it, toast it, have a grand ol timeeee.
Notes:
– The consistency of the aquafaba will play an influence in how fast your fluff whips up. If your aquafaba looks super watery rather than more thick, you can reduce it by bringing it to a simmer over medium heat. Cooking it down for 5-10 min. Then cooling in fridge before use. That said, not totally necessary! It will still whip up however may be a smidge less strong in structure.
– Using a hand mixer will work as well, however recommend a higher speed stand mixer. You may just need to whip it longer.
– This will separate a bit and change in texture the next day, however you can whip it back up to bring it back to life! So feel free to refrigerate leftovers.