Powder and formats
Aquafaba powder: how to use it and which pouch to buy
Aquafaba powder is the format for a kitchen that does not whip every day. Keep the pouch in the dry store, make up exactly what today's recipes call for, and the rest stays closed for another day. 2g of powder with 30 ml of water replaces one egg white, whether you are whipping meringue, folding mousse or starting an emulsion. Updated: .
Making up aquafaba powder
Say meringues are on the production list. One batch needs 10g of powder and 150 ml of water.
- Count the egg whites represented by the recipes you are making.
- Weigh 2g of powder for each one.
- Add 30 ml of water per egg white.
- Chill the made-up aquafaba before using it.
- Close the pouch and return it to the dry store.
Once made up, the aquafaba is used at the same weight as the liquid version in the recipe. That means the pouch can cover meringue one day, mayonnaise the next and macarons a week later without forcing you to make up the whole pouch at once. The reconstitution table gives the powder and water for any egg-white count.
What that looks like in a recipe
| Recipe | Recipe dose | Powder + water |
|---|---|---|
| Meringue | 150g | 10g + 150 ml |
| Chocolate mousse | 120g | 8g + 120 ml |
| Macarons | 120g | 8g + 120 ml |
| Mayonnaise | 60g | 4g + 60 ml |
The made-up batch weighs a little more than the recipe dose: 10g of powder and 150 ml of water make 160g, from which you weigh the 150g the meringue asks for. Once it is made up and chilled, follow the recipe as written: whip the meringues, fold the chocolate mousse or emulsify the mayonnaise with the same aquafaba quantity shown for the liquid.
Which pouch fits the way you work?
| Your use | Pouch | What it gives you |
|---|---|---|
| You want to test one or two recipes | 30g | 15 egg whites, or 3 batches of meringue |
| You bake or prep with aquafaba regularly | 200g | 100 egg whites, or 20 batches of meringue |
| You run aquafaba recipes in production | 3kg | 1,500 egg whites, or 300 batches of meringue |
A 200g pouch, for example, gives you enough aquafaba for 20 meringue batches, 25 mousse batches or 50 mayonnaise batches. You only make up the amount needed for the production in front of you.
When liquid is the easier choice
Powder removes the opened-pack clock, but it also adds one preparation step. If your kitchen can finish a 1L Tetrapak within 3 to 4 days of opening it, liquid is straightforward: keep it at 2 to 6 °C and pour the quantity the recipe needs.
If egg white recipes only appear a few times a week, powder is easier to hold. Make up what the day needs, then close the pouch and return it to the dry store. Kept dry and closed, it keeps until the best-before date; unopened, both formats keep at least 12 months at room temperature. Check how to store opened aquafaba when you compare the two.
The 200g pouch is sold online on Amazon in Germany, which also serves Austria, on InstantChef in France and through Siradis in Switzerland; check the route for your country. For the 30g and 3kg pouches, or from another country, tell us which format you need through the business option in the purchase window below.
