Liquid and formats
Liquid aquafaba: how to use it and where to buy it
You have meringue on Monday, mousse on Tuesday and an egg-free cake later in the week. If the same open pack can cover all three without sitting around, liquid aquafaba fits naturally into that production rhythm. VERY AQUAFABA is ready to weigh straight from the pack: 30g for one egg white, or 45g for one whole egg where you need binding and moisture. Once opened, keep it at 2 to 6 °C and use it within 3 to 4 days. That window is what decides whether liquid belongs in your regular production. Updated: .
What one pack gives you
| What you count | Liquid aquafaba |
|---|---|
| One egg white | 30g |
| One whole egg | 45g |
| 1L Tetrapak | 33 egg whites |
| 10L bag-in-box | 330 egg whites |
| Once opened | 3 to 4 days at 2 to 6 °C |
| Unopened | At least 12 months at room temperature |
Are you replacing an egg white or a whole egg?
How you use liquid aquafaba depends on whether you are replacing an egg white or a whole egg. For meringue, macaron shells, génoise and other preparations where you need aeration, use 30g per egg white and chill the aquafaba before whipping.
For cakes, cookies and muffins where you need binding and moisture, use 45g per whole egg and add it unwhipped. In cakes, the baking method combines it with the sugar before it meets the fat.
A meringue made with 5 egg whites needs 150g of liquid aquafaba. A cake replacing whole eggs uses the 45g dose instead. The same pack can cover both, but the dose and method follow the recipe.
A worked example: one batch of meringue
For one batch of meringue, use 150g of liquid aquafaba with 150g of caster sugar. That replaces 5 egg whites and makes about 30 small meringues.
Chill the aquafaba to 4 °C, then whip it in a clean, grease-free bowl to soft peaks. Add the sugar progressively and keep whipping until the meringue is glossy and stiff. Follow the meringue method for the drying stage and troubleshooting.
At that dose, a 1L Tetrapak makes 6 batches, or around 180 small meringues. If you use the same pack for meringue, mousse or macarons over the next few production days, compare that use with the 3 to 4 day opened-pack window.
Will you use an opened pack within 3 to 4 days?
Liquid works well when you use it regularly across the week. Meringues on Monday, macaron shells on Tuesday, an egg-free cake on Wednesday: you can use the same open pack across all three preparations. Keep it at 2 to 6 °C and finish it within 3 to 4 days.
If those jobs are occasional or unpredictable, powder lets you make up only what the next batch needs and keep the rest of the pouch dry and closed. Check how to store opened aquafaba before deciding which format suits your production rhythm.
Some kitchens keep both formats: liquid for regular production and powder for quieter weeks, trials or less frequent recipes.
How many egg whites do you use in three or four days?
Use that count to choose the pack. A 1L Tetrapak replaces 33 egg whites; if you use roughly that amount over a few production days, 1L is easy to rotate. A 10L bag-in-box replaces 330 egg whites; consider it when you are already using several hundred egg-white equivalents over the same few days. If you would struggle to finish 1L in 3 to 4 days, powder lets you prepare only what the next batch needs.
Take a normal week and count the egg whites across the preparations you would move to aquafaba: 5 for a batch of meringue, 4 for a mousse, plus the whites used in macarons, sponges or other recipes. Convert the total at 30g of liquid per white and plan your stock from that number.
Where can you buy liquid VERY AQUAFABA?
The 1L Tetrapak is sold online through Amazon in the United States, Germany and Austria, InstantChef in France and Qualifirst in Canada. Check the route for your country before ordering.
For professional volumes, including the 10L bag-in-box, send an enquiry with your country, what you produce and your estimated monthly volume, using the business option in the purchase window below. We reply with the available format, the technical sheet, the minimum order and the lead time for your market.
