Technical reference
How to use aquafaba powder?
Aquafaba powder is a plant-based egg white replacement that you make up with water before use. Two grams in 30 ml of water stand in for one egg white, and once chilled it whips into meringue, folds into mousse or emulsifies a mayonnaise. Below, the dose for each recipe on the site, the conversion for any recipe counted in egg whites, and how much a pouch makes. Updated: .
Professional volumes, formats and the technical sheet are answered per project, so tell us what you are making and how much of it.
How much aquafaba powder replaces one egg white?
Recipes count egg whites, so the powder does too. Where the liquid replaces one egg white with 30g, the powder replaces it with 2g made up in 30 ml of water, which gives 32g of aquafaba, equivalent to the same mass of liquid. Count the whites in your recipe, and the conversion below is the same whichever format you hold.
How to use aquafaba powder in your recipes
For the recipes on this site, here is what goes on the scale. Weigh the powder on a fine scale; the water is measured in millilitres.
| Recipe | Powder | Water | Aquafaba obtained |
|---|---|---|---|
| Meringue, one batch (5 egg whites) | 10g | 150 ml | 150g |
| Macarons, one batch (4 egg whites) | 8g | 120 ml | 120g |
| Chocolate mousse, one batch (4 egg whites) | 8g | 120 ml | 120g |
| Mayonnaise, one batch | 4g | 60 ml | 60g |
| Whiskey sour, one drink | 1.7g | 25 ml | 25g |
Each guide has a quantity calculator that scales its recipe to any number of batches, in liquid and in powder with its water.
How to convert egg whites into aquafaba powder?
Count the egg whites in your recipe and find the row. The last column is the aquafaba you will have in the bowl.
| Egg whites | Powder | Water | Aquafaba obtained |
|---|---|---|---|
| 1 | 2g | 30 ml | 32g |
| 2 | 4g | 60 ml | 64g |
| 3 | 6g | 90 ml | 96g |
| 4 | 8g | 120 ml | 128g |
| 5 | 10g | 150 ml | 160g |
| 6 | 12g | 180 ml | 192g |
| 7 | 14g | 210 ml | 224g |
| 8 | 16g | 240 ml | 256g |
| 9 | 18g | 270 ml | 288g |
| 10 | 20g | 300 ml | 320g |
| 11 | 22g | 330 ml | 352g |
| 12 | 24g | 360 ml | 384g |
| 13 | 26g | 390 ml | 416g |
| 14 | 28g | 420 ml | 448g |
| 15 | 30g | 450 ml | 480g |
| 16 | 32g | 480 ml | 512g |
| 17 | 34g | 510 ml | 544g |
| 18 | 36g | 540 ml | 576g |
| 19 | 38g | 570 ml | 608g |
| 20 | 40g | 600 ml | 640g |
For a recipe counted in whole eggs, the substitution calculator converts eggs, egg whites and yolks into powder with its water.
How much aquafaba does a pouch make?
A pouch looks small next to a litre of liquid, until you add the water. Here is what each one holds:
| Pouch | Egg whites | Water to add | Aquafaba it makes |
|---|---|---|---|
| 30g | 15 | 450 ml | 480g |
| 200g | 100 | 3L | 3.2kg |
| 3kg | 1,500 | 45L | 48kg |
The 30g pouch is a trial: a service of sours or a couple of meringue batches. The 200g pouch is the working size for a kitchen or a bar. The 3kg pouch is for a professional kitchen or a dry premix on a line. The Products page lists them all.
How to store the powder, and the made-up aquafaba
The powder passes through three states, and each one asks for something different:
- In the pouch. Sealed, it keeps at least 12 months at room temperature. Opened, it does not spoil: keep it dry and closed on a shelf and it waits for the next batch with no date attached. That is the whole reason kitchens and bars with a low rotation choose it.
- Made up. From here on, treat it like the liquid. Make up what the batch needs, and chill it to the whipping temperature of the recipe, 4 °C for a meringue, before it goes into the bowl. Warm aquafaba climbs more slowly and gives a weaker foam.
- In the bowl. For whipped recipes, the aquafaba is whipped on its own first, so make it up before it goes anywhere near the almond flour or the sugar. The powder is not a dry-mix shortcut. The one exception is a dry premix, a sauce or bake base blended dry by a producer, where the powder goes in as it is.
For the mixing procedure and standing time of your format, ask for the technical sheet through our contact form.
