Egg substitutes
How to replace egg whites with aquafaba
One egg white is 30g of VERY AQUAFABA liquid, or 2g of powder made up with 30 ml of water. That is the whole conversion, and it holds from a single white to a full recipe: a 1L Tetrapak stands in for 33 egg whites, a 200g pouch for 100. Below you'll find the conversion at the quantities recipes actually use, what the whisk needs from you, and the recipes on this site that run on it. Updated: .
Professional volumes, formats and the technical sheet are answered per project, so tell us what you are making and how much of it.
From one egg white to a whole recipe
Recipes count egg whites, so here is the conversion at the counts you meet most often. Liquid is weighed as it comes; powder is weighed, then made up with water.
| Egg whites | Liquid | Powder | Water for the powder |
|---|---|---|---|
| 1 | 30g | 2g | 30 ml |
| 2 | 60g | 4g | 60 ml |
| 4 | 120g | 8g | 120 ml |
| 5 | 150g | 10g | 150 ml |
| 10 | 300g | 20g | 300 ml |
Two whites is a small batch of mousse for two; four is the macaron and mousse batch on this site; five is the meringue batch. The reconstitution page continues the table up to 20 egg whites, and each application guide has a calculator that scales the whole recipe.
What the whisk needs from you
Aquafaba foam is a plain protein foam with no fat in the recipe, and it asks for the same care as egg white, plus a little more patience with the cold. Three things cover almost every fault:
- Cold. The aquafaba goes into the bowl at 4 °C, and made-up powder is chilled to the same temperature. Warm aquafaba climbs slowly and gives a weaker foam.
- Clean. A film of grease on the bowl or the whisk holds the volume short. Wipe both before the aquafaba goes in.
- Sugar last. It goes in once the foam holds soft peaks, one spoonful at a time. Added faster than it can dissolve, it weeps in storage.
Count the whipping in minutes, not seconds: about 3 to 5 minutes on high speed for a meringue batch. A stabiliser is optional. Where a recipe uses one, cream of tartar or citric acid goes in at soft peaks, not at the start.
Where it whips on this site
Four recipes on this site are built on the aquafaba foam, at four different loads:
- Meringue: 150g, or 5 egg whites, whipped with 150g of sugar and dried at 90 °C, for about 30 meringues.
- Macarons: 120g, or 4 egg whites, for about 40 shells.
- Chocolate mousse: 120g, or 4 egg whites, folded into chocolate at 35 °C.
- Sours behind the bar: 25g per drink, dry shaken for 10 to 15 seconds.
If your recipe replaces whole eggs rather than whites, the figure is 45g per egg and the egg ratio page takes it from there.
Liquid or powder for the same egg white?
The conversion is identical in both, so the choice is about the pack, not the recipe. A kitchen that whips most days takes the liquid: it pours from the fridge already cold, and an opened pack is used within 3 to 4 days. One that whips now and then, or has no chilled space to spare, takes the powder: an opened pouch does not spoil, and you make up what the batch needs.
