Quantity calculator
How much aquafaba do you need for pavlova?
Each 20 cm pavlova base starts from the same reference batch: 150g of aquafaba, 5 egg whites, with 150g of sugar. Use the calculator to scale the ingredients. Keep the oven temperature, the drying time and the base size unchanged. Updated: .
Calculate your aquafaba quantities
Your quantities
| VERY AQUAFABA liquid | 150g |
|---|---|
| VERY AQUAFABA powder | 10g |
| Water for the powder | 150 ml |
| Caster sugar | 150g |
| Corn starch | 5g |
| Cream of tartar (or 1g citric acid) | 2g |
| White wine vinegar or lemon juice | 5g |
| Whipped plant-based cream | 250 ml |
| Fresh fruit | 300g |
| Egg whites replaced | 5 |
| Makes about | 1 pavlova base of 20 cm |
| Batches of the recipe | 1 |
Unchanged whatever the batch size
Times, temperatures and equipment do not scale with the ingredients.
| Oven | 110 °C, fan off |
|---|---|
| Drying time | 1.5 to 2 hours |
| Aquafaba temperature | 4 °C |
| Base | 20 cm, shaped with raised edges |
Source: VERY AQUAFABA, Pavlova with Aquafaba (October 2026)
What scales with the number of bases?
Aquafaba, sugar, starch, acid, cream and fruit all scale with the bases. Do not increase the oven temperature because you are making more bases: each base still dries at 110 °C, fan off, for 1.5 to 2 hours, and the aquafaba is whipped at 4 °C whatever the batch.
The powder is counted per egg white: 2g with 30 ml of water for each of the 5 whites in a base, so 10g and 150 ml per base, made up and chilled before whipping.
How many bases can you make from each pack?
| Pack | 20 cm bases |
|---|---|
| 1L Tetrapak | 6 |
| 10L bag-in-box | 66 |
| 30g pouch | 3 |
| 200g pouch | 20 |
| 3kg pouch | 300 |
Use the pack table for stock planning and the calculator for the recipe quantities. Follow the pavlova method before scaling a first production run.
A worked example: ten bases for a banquet
Ten 20 cm bases take 1,500g of liquid aquafaba, which is 2 Tetrapaks opened, or 100g of powder made up with 1.5L of water from a 200g pouch. They need 1,500g of caster sugar, and for the toppings 2.5L of whipped plant-based cream and 3kg of fruit, added at service.
Baked 1 day ahead and stored airtight with a desiccant pouch, the bases wait; only the assembly happens on the day. The process sheet lists each step with its reference value for the oven team.
