Quantity calculator
How much aquafaba for meringue? Quantity calculator
Every batch of meringue starts with the same question: how much aquafaba, and how much sugar? Tell the calculator how many meringues you need and it answers both, in liquid or in powder with its water, scaled from the VERY AQUAFABA recipe. Updated: .
Work out your batch
Your quantities
| VERY AQUAFABA liquid | 150g |
|---|---|
| VERY AQUAFABA powder | 10g |
| Water for the powder | 150ml |
| Sugar per batch | 150g |
| Egg whites replaced | 5 |
| Makes about | about 30 small meringues |
| Batches of the recipe | 1 |
Unchanged whatever the batch size
Times, temperatures and equipment do not scale with the ingredients.
| Aquafaba temperature before use | 4 °C |
|---|---|
| Whipping time | 3 to 5 min |
| Baking temperature | 90 °C |
| Baking time | 1.5 to 2 h |
| Consistency check, industrial batches (refractometer) | 2 to 4 °Brix |
Source: VERY AQUAFABA, Meringues with Aquafaba (September 2026)
What changes with a bigger batch, and what doesn't
Aquafaba, sugar, powder and water scale in a straight line: twice the meringues, twice of each. So does the optional stabiliser, 2g of cream of tartar or 1g of citric acid per batch, which the calculator leaves out because many kitchens do. Three things do not scale.
- Whipping time. The reference batch reaches soft peaks in 3 to 5 minutes on high speed. A fuller bowl takes longer to climb, so judge the foam by its peaks, not by the clock.
- Drying. Trays dry at 90 °C with the fan off for 1.5 to 2 hours whatever the batch size. More meringues mean more trays, not a hotter oven.
- Temperature. The aquafaba goes into the bowl at 4 °C, and made-up powder is chilled to the same point, for one batch or for ten.
Whip what your mixer bowl holds comfortably and pipe each bowl straight away: aquafaba foam loses volume if it stands while the next bowl whips.
How many batches of meringue will you get from a pack?
Knowing your batches a week, here is what each pack is worth.
| Pack | Batches | Meringues, about |
|---|---|---|
| 1L Tetrapak of liquid | 6 | 180 |
| 10L bag-in-box of liquid | 66 | 1,980 |
| 200g pouch of powder | 20 | 600 |
| 3kg pouch of powder | 300 | 9,000 |
Whether to buy liquid or powder is another question, and it depends on how often you fill the oven: an opened liquid pack lasts 3 to 4 days in the fridge, an opened pouch waits. The meringue guide settles it.
Example: preparing 150 meringues with aquafaba
Say you have a buffet coming up and you need 150 small meringues. That is 5 batches of the recipe, and here is what it comes to:
- Liquid: 750g of VERY AQUAFABA and 750g of caster sugar, replacing 25 egg whites.
- Powder: 50g of powder made up with 750 ml of water, then the same 750g of sugar.
- Oven: 5 batches piped at 3 to 4 cm fill several trays, and each tray dries for the full 1.5 to 2 hours at 90 °C.
Whipped in one go, that volume needs a large planetary mixer. In a bench mixer, whip it as 5 separate batches and pipe each one before the next starts.
Where to buy VERY AQUAFABA
Professional enquiries: Discuss your production needs
General enquiries: Get in touch
