Egg substitutes
Aquafaba powder: the egg white powder alternative that keeps
Egg white powder earns its place in the store cupboard by waiting. VERY AQUAFABA powder does the same from chickpeas, for cooking and baking: 2g made up with 30 ml of water replaces one egg white, a 200g pouch stands in for 100, and an opened pouch does not spoil while it stays dry and closed. Here is how to make it up, when the pouch beats the carton, and the one thing it does not do. Updated: .
Professional volumes, formats and the technical sheet are answered per project, so tell us what you are making and how much of it.
Making it up
The rule is counted per egg white, not per pouch: 2g of powder and 30 ml of water give 32g of aquafaba, used exactly as the same weight of liquid would be. For the batches on this site:
| Batch | Powder | Water |
|---|---|---|
| Meringue, 5 egg whites | 10g | 150 ml |
| Mayonnaise, one batch | 4g | 60 ml |
| One sour | 1.7g | 25 ml |
Make it up before you need it and chill it, to 4 °C for a meringue, because warm aquafaba climbs more slowly and gives a weaker foam. The reconstitution page carries the table from 1 to 20 egg whites.
When the pouch beats the carton
It is the same ingredient as the liquid, so the reasons to prefer it are about the pack and the room, not the recipe:
- Uneven rotation. The opened pouch waits with no date attached, while an opened liquid pack has 3 to 4 days in the fridge.
- No chilled space. The pouch lives in the dry store, and the chilled shelves stay free for what you just made.
- Travel. Events and outside catering carry it dry, with no cold chain.
- Dry premixes. A producer blending a dry sauce or bake base puts the powder into the premix as it is.
Sealed, a pouch keeps at least 12 months at room temperature, like the liquid. The difference begins the day you open it.
The one thing the powder does not do
It is not a dry-mix shortcut for whipped recipes. The aquafaba is whipped on its own first, so the powder is made up with water and chilled before it goes anywhere near the almond flour, the icing sugar or the caster sugar. Only in a dry premix does it go in as it is.
And it is a culinary ingredient, not a protein supplement: made for the meringue that holds its sugar, the mayonnaise that takes its oil and the sponge that binds, and dosed by the egg white the recipe replaces, not by a scoop.
Which pouch
| Pouch | Egg whites | Made up, that is |
|---|---|---|
| 30g | 15 | A trial batch, or a bar testing a sour |
| 200g | 100 | 20 batches of meringue or 120 sours |
| 3kg | 1,500 | A professional kitchen, or a dry premix on a line |
The Products page lists the pouches and what the pack states. The application guides give the dose per recipe in both formats, and the professionals section sorts the formats by activity.
