Professional application guide
Aquafaba meringue: liquid or powder?
Aquafaba whips into crisp, glossy meringues, with no egg white at all. You only need two ingredients in equal weights: 150g of aquafaba and 150g of sugar. This guide takes you through the method step by step, explains what to do when a batch goes wrong, and helps you pick between liquid and powder. Updated: .
One batch makes about 30 small meringues.
Liquid
- 150gper batch, in place of 5 egg whites
- 6 batchesfrom a 1L Tetrapak
Powder
- 10gper batch, mixed with water
- 20 batchesfrom a 200g pouch
How to make aquafaba meringue
The recipe is simple, but the order matters. Follow the steps as they come, and don't rush the sugar.
- Chill the aquafaba to 4 °C. Cold aquafaba whips faster and holds more air.
- Whip 150g on high speed in a clean, grease-free bowl to soft peaks, about 3 to 5 minutes.
- Optional stabiliser, added while whipping: 2g cream of tartar or 1g citric acid.
- Drop to medium speed and add 150g caster sugar one tablespoon at a time, letting each dissolve. Back to high speed until glossy and stiff.
- Pipe 3 to 4 cm shapes straight away and dry at 90 °C, fan off, for 1.5 to 2 hours, until completely dry.
- Cool fully on the tray. Store airtight at room temperature, with a desiccant pouch if you have one.
Running industrial batches? Hold the aquafaba concentration at 1.2 to 1.3 g/ml so the foam behaves the same on every run.
Liquid or powder? Start with how often you fill the oven
The right format depends on how often you bake meringues. Unopened, both formats keep at least 12 months at room temperature. Once opened, liquid goes in the fridge, while powder simply stays dry and closed. A 1L pack makes 6 batches of meringues. If you won't bake that many in the 3 to 4 days after opening it, powder is the better choice.
| Your kitchen | Pick | Why |
|---|---|---|
| Pastry section piping meringue most days | Liquid, 1L Tetrapak | 6 batches per pack, used up well inside 3 to 4 days |
| Restaurant with a seasonal meringue dessert | Powder, 200g pouch | 20 batches per pouch and no date once opened |
| No chilled space to spare | Powder | Your meringues already live in the dry store, and so does the pouch |
| You want the concentration settled before it reaches the bench | Liquid | It arrives at a fixed density, with nothing to make up |
| Line drying shells every working day | Liquid, 10L bag-in-box or 1T IBC | Continuous use and no reconstitution step |
Prefer liquid but bake irregularly? Freeze it in portions, thaw overnight in the fridge and stir until even before whipping.
Working with each format
Liquid
- Goes from the fridge to the bowl, already at whipping temperature.
- One pack is 6 batches, so open it at the start of a run of oven days.
- Discard it if it smells off, shows bubbles or has separated.
Powder
- 2g powder + 30 ml water = 32g of aquafaba, equivalent to the same mass of liquid aquafaba. 2g of powder replaces 1 egg white.
- For one batch of meringues: 10g powder + 150 ml water.
- Chill it to 4 °C before whipping. Warm aquafaba gives a slower, weaker foam.
When the meringue goes wrong
| What you see | Why | Fix |
|---|---|---|
| Foam never reaches full volume | Grease on the bowl or whisk | Degrease everything before you start |
| Foam builds slowly and stays weak | Aquafaba too warm | Chill to 4 °C first |
| Syrup beads on the meringues in storage | Sugar went in faster than it could dissolve | One tablespoon at a time, at medium speed |
| Volume lost before piping | The bowl stood waiting | Pipe and dry straight after stiff peaks |
| Meringues turn soft and sticky | Meringue pulls moisture from the air | Store airtight in a dry place, with a desiccant pouch |
| Results change from batch to batch | Aquafaba concentration drifted | Hold 1.2 to 1.3 g/ml on industrial batches |
Where to buy VERY AQUAFABA
Professional enquiries: Discuss your production needs
General enquiries: Get in touch
