Powder by application
Can you make meringue with aquafaba powder?
You have meringue on the menu this weekend, then nothing planned for another week. That is exactly the kind of production rhythm where powder is useful: make up the aquafaba for the batches in front of you, then keep the pouch dry and closed until the next oven day. For one batch, make up 10g of VERY AQUAFABA powder with 150 ml of water. That replaces 5 egg whites and makes about 30 small meringues with 150g of caster sugar. Updated: .
How do you make up the powder for meringue?
Make up 10g of powder with 150 ml of water, then chill the aquafaba to 4 °C before whipping. Use a clean, grease-free bowl and whip to soft peaks. Add 150g of caster sugar progressively, then continue whipping until the meringue is glossy and stiff.
Pipe straight away and dry at 90 °C, fan off, for 1.5 to 2 hours. Follow the full meringue method for drying, storage and troubleshooting.
How many meringue batches can you make from each pouch?
| Pouch | Meringue batches | About |
|---|---|---|
| 30g | 3 | 90 meringues |
| 200g | 20 | 600 meringues |
| 3kg | 300 | Higher-volume production |
Each row assumes the whole pouch is used for meringue. The 30g pouch works well when you want to test the recipe or run a few batches. If meringue comes back regularly but not every day, the 200g pouch gives you more production days without requiring you to make up the whole pouch at once.
Do you bake meringue every day or in runs?
Powder works particularly well when meringue production comes in runs. A seasonal dessert, a weekend menu or an occasional banquet may only need a few batches at a time. Make up the amount you need, then keep the rest of the pouch dry and closed until the best-before date.
If you pipe meringue most days, liquid may suit that rhythm better. One 1L Tetrapak makes 6 meringue batches and should be used within 3 to 4 days after opening.
What should you check 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 | Made-up aquafaba is too warm | Chill it to 4 °C before whipping |
| Nothing happens in the bowl | Powder was added dry | Make it up with 150 ml of water first |
| Syrup beads on the meringues | Sugar was added too quickly | Add it progressively |
| Meringues turn soft in storage | They absorbed moisture | Store airtight in a dry place with a desiccant pouch |
