Quantity calculator
How much aquafaba do you need for dacquoise?
Scale the dacquoise from the frame, not from an approximate egg-white count. One reference frame uses 250g of VERY AQUAFABA and bakes for 10 minutes at 200 °C. The powder preparation gives slightly more than the recipe dose: make up 16g with 240 ml of water, chill it, then weigh the 250g you need. Updated: .
Calculate your aquafaba quantities
Your quantities
| VERY AQUAFABA liquid | 250g |
|---|---|
| VERY AQUAFABA powder | 16g |
| Water for the powder | 240 ml |
| Sugar | 90g |
| Icing sugar | 250g |
| Ground almonds | 250g |
| Baking powder | 5g |
| Cornflour | 75g |
| Egg whites replaced | 8.3 |
| Batches of the recipe | 1 |
Unchanged whatever the batch size
Times, temperatures and equipment do not scale with the ingredients.
| Oven | 200 °C |
|---|---|
| Baking time | 10 minutes |
| Mould | frame or ring |
Source: VERY AQUAFABA, almond dacquoise recipe (October 2026)
What scales?
All six ingredients scale with the number of frames. The reference oven does not: keep 200 °C and 10 minutes, then check the bake in your own frame or ring. The aquafaba is whipped cold whatever the batch, and the dry ingredients go in only once the meringue holds. Two frames are two trays at the same setting, not one deeper frame for twice the time.
How many frames can you make from each pack?
| Pack | Reference frames |
|---|---|
| 1L Tetrapak | 4 |
| 30g pouch | 1 |
| 200g pouch | 12 |
| 3kg pouch | 187 |
Use the calculator for recipe quantities and the pack figures for stock planning. Follow the dacquoise method before fixing a production yield.
A worked example: the double batch
Two frames take 500g of liquid aquafaba, or 32g of powder with 480 ml of water, with the almonds, sugars, baking powder and cornflour doubled alongside: 500g of ground almonds, 180g of sugar, 500g of icing sugar, 10g of baking powder and 150g of cornflour. The oven stays at 200 °C for 10 minutes per frame.
At 250g a frame the litre goes quickly, 4 frames inside its 3 to 4 days, which suits a section that bakes dacquoise through the week. For an occasional entremets, the pouch keeps dry and closed between frames. The process sheet puts each step beside its reference.
