Tips and mistakes to avoid

Over the last few weeks I've received a LOT of questions about aquafaba. 

Which one to use? From the jar or homemade?

At what temperature do I whip it?

How do I whip it? Where do I whip it?

How long does it take?

How do I make it more stable?

The most requested thing? But how do you whip it like that ? it always remains liquid for me

So today I will give you some tips, things to do or not to do to be able to whip aquafaba well. 

How to whip

1. Buy a jar (or can) of chickpeas, drain the chickpeas and use that water.
2. It is possible to make it at home by cooking the chickpeas, then continuing to boil the water to reduce it, however to ensure that it whips well it needs a certain concentration of proteins, so each time you could have a different result, not always the same density and concentration, so sometimes it might whip and other times it might not. By purchasing it you will not have these problems.  
3. By whipping it cold from the fridge it whips better, however if you are late and have little time it can also be whip easily at room temperature. 
4. Vegetable proteins, like egg whites, do not whip in the presence of fat. Then make sure the bowl is very clean and then pour the aquafaba into it.
5. Do not whip a quantity that is too small, the whisk of the planetary mixer (or electric whisk) must touch the veg egg white well so as to be able to incorporate air, if it is only slightly touched by the whisk it will not be able to whip. 
6. Be patient, it doesn't whip in 30 seconds, it will take at least 5-10 minutes. Don't give up and keep whipping until you see it stable.
7. By whipping it in a planetary mixer rather than with an electric whisk, it will be more stable, whipped better and will also be easier because all we have to do is pour in the aquafaba and turn on the mixer and wait.
8. The sugar will make the whipping much more stable.
9. Add the sugar after a few minutes, when it begins to incorporate some air, and add little by little.
10. In addition to sugar, gums such as xanthan or guar also help to have a more stable whipping, a pinch will be enough because they are very strong. 
11. The meringue will only be ready when, when the bowl is turned upside down, it remains up and does not fall; if this is not the case yet, you must continue whisking.
12. Use it immediately because it will then deflate.
13. If you then add it to a fatty mixture such as chocolate or dried fruit paste it will tend to break down very easily so mix slowly and little.