You can use aquafaba instead of an egg white at a ratio of 3 tablespoons of aquafaba per egg white. That is the standard vegan white replacement, and it works because aquafaba — the liquid from a can of chickpeas — contains proteins and starches that trap air when whipped, just as egg-white proteins do. It is the substitute to use in vegan meringues, mousses, macarons and any recipe where the egg white is whipped for lift. It is also the substitute to use when you are out of eggs, or when someone eating the food has an egg allergy. It is not a substitute in recipes where the egg white's protein is needed for structure in a way that aquafaba cannot match, and this page explains exactly where that line falls.

Aquafaba instead of egg white is the swap that made vegan meringue possible. Before aquafaba was discovered — by accident, in 2014, when a French chef noticed that chickpea liquid whipped like egg white — a vegan meringue was impossible. Now it is routine: a meringue made with aquafaba is crisp on the outside, chewy on the inside, and holds its shape for days. A mousse made with it is light and airy. The key is to use the liquid from canned chickpeas, which is consistent, rather than the liquid from home-cooked chickpeas, which varies — and to add a pinch of cream of tartar for stability, because aquafaba foam is weaker than egg-white foam.

The ratio, in a table

The table below converts egg whites to aquafaba for the amounts you are most likely to meet. The rule is always the same: 3 tablespoons of aquafaba per egg white. For reference, one large egg white is about 2 tablespoons (30 ml) by volume — which means the swap is not volume-for-volume: 3 tablespoons of aquafaba replaces 2 tablespoons of egg white, because the aquafaba is less concentrated in protein.

Egg whites called for Aquafaba to use Volume Notes
1 white 3 tablespoons 45 ml Whips to peaks
2 whites 6 tablespoons 90 ml
3 whites 9 tablespoons 135 ml
4 whites 12 tablespoons (3/4 cup) 180 ml
5 whites 15 tablespoons 225 ml At the limit
6 whites 18 tablespoons (1 cup + 2 tbsp) 270 ml Not recommended

One large egg white weighs about 33 grams, and 3 tablespoons of aquafaba weighs about 45 grams — the aquafaba is heavier, because it is mostly water, while the egg white is more concentrated in protein. If you are weighing ingredients, that is the number to use. A standard 400-gram can of chickpeas yields about 1/2 cup (120 ml) of aquafaba, which is enough to replace about 2 to 3 egg whites. If you need more, open another can — or reduce the aquafaba by simmering it until it is slightly thicker, which concentrates the proteins and makes it whip better.

Worked examples

Example 1: A vegan meringue that actually works

A meringue recipe calls for 3 egg whites. Replace them with 9 tablespoons of aquafaba — the liquid from about one and a half cans of chickpeas. Whip the aquafaba with a pinch of cream of tartar until soft peaks form, then add the sugar gradually and whip to stiff, glossy peaks, exactly as you would with egg whites. Pipe or spoon the meringue onto a lined tray and bake low and slow, at about 100°C for 90 minutes. The meringues will be crisp on the outside, chewy on the inside, and indistinguishable from egg-white meringues. This is the recipe that made aquafaba famous, and it is the one where no other egg replacer will do.

Example 2: A vegan chocolate mousse

A chocolate mousse recipe calls for 2 egg whites, whipped and folded into melted chocolate. Replace them with 6 tablespoons of aquafaba, whipped to stiff peaks with a pinch of cream of tartar. Fold the aquafaba into the cooled chocolate gently, so you do not knock out the air, and chill the mousse for at least four hours. The result is a light, airy mousse with a clean chocolate flavour — the aquafaba has almost no taste of its own, so the chocolate dominates. This is the recipe where aquafaba's whipping power is essential: a flax egg or applesauce could not do this at all.

Example 3: A pavlova without eggs

A pavlova recipe calls for 4 egg whites, whipped with sugar and baked into a crisp shell with a marshmallowy centre. Replace them with 12 tablespoons (3/4 cup) of aquafaba, whipped with a pinch of cream of tartar and a teaspoon of cornflour for stability. The pavlova will be crisp on the outside and soft on the inside, with a clean flavour that lets the cream and fruit shine. This is a more demanding recipe for aquafaba, because a pavlova is larger and more fragile than a meringue — but it works, provided the aquafaba is reduced slightly first and the pavlova is baked low and slow.

What changes in the result

Three things change when you swap aquafaba for an egg white. First, the stability: aquafaba foam is weaker than egg-white foam, so a meringue made with aquafaba needs a little cream of tartar for stability and a longer, slower bake to dry out properly. It is also more sensitive to humidity, so bake it on a dry day if you can. Second, the texture: aquafaba meringues are slightly chewier and more prone to weeping than egg-white meringues, which are crisper and drier. Third, the flavour: aquafaba has a very mild, slightly beany taste that disappears in most recipes, especially chocolate, but can show in a delicate vanilla meringue — a drop of vanilla extract or a pinch of cream of tartar covers it.

The practical consequence is that aquafaba is the best vegan substitute for egg whites, and a good substitute in any whipped recipe, but it is not identical to an egg white. It whips a little more slowly, holds its peaks a little less firmly, and needs a little more care. For a meringue or a mousse, that care is worth it. For a macaron, where the foam's strength is critical, aquafaba works but is more temperamental than egg white.

When not to substitute

Do not use aquafaba in a recipe where the egg white's protein is needed for structure in a way that aquafaba cannot match — a very delicate macaron, a large pavlova in humid weather, or a recipe that calls for more than five egg whites. Beyond five whites, the recipe relies too heavily on the foam, and aquafaba's weaker foam cannot carry it. Do not use the liquid from home-cooked chickpeas unless you reduce it first: it is usually thinner than canned aquafaba and will not whip as well. Do not use it if anyone eating the food has a chickpea or legume allergy. And do not use it in a recipe where the egg white is not whipped — a cake batter, for example, where the white contributes binding rather than lift — because the aquafaba's larger volume will make the batter wetter. For unwhipped whites, use a flax egg or a commercial replacer instead.

One more caution: aquafaba meringues are more sensitive to humidity than egg-white meringues, so bake them on a dry day if you can, and store them in an airtight container as soon as they are cool. If the meringue weeps or goes sticky, it has absorbed moisture from the air — a problem that egg-white meringues share, but aquafaba meringues are slightly more prone to it.

Frequently asked questions

How much aquafaba do I use instead of 1 egg white?

Use 3 tablespoons of aquafaba for 1 egg white — about 45 grams by weight. For 2 whites, use 6 tablespoons; for 3 whites, use 9 tablespoons. A standard can of chickpeas yields about 1/2 cup of aquafaba, enough for 2 to 3 egg whites. Add a pinch of cream of tartar for stability when whipping.

Can I use aquafaba to make meringue?

Yes — it is the best vegan meringue ingredient, and the only plant-based substitute that whips to stiff peaks. Whip 3 tablespoons of aquafaba per egg white with a pinch of cream of tartar, add the sugar gradually, and bake low and slow. The meringues will be crisp outside and chewy inside, like egg-white meringues. Add a drop of vanilla to cover any faint beany taste.

Does aquafaba taste like chickpeas?

Very slightly, in delicate recipes. In a chocolate mousse or a meringue with vanilla, the taste disappears. In a plain meringue, there can be a faint beany note — a pinch of cream of tartar and a drop of vanilla extract covers it. If you reduce the aquafaba by simmering it until it is slightly thicker, the flavour concentrates a little, but so does the whipping power.

Can I use the liquid from home-cooked chickpeas?

Yes, but it is usually thinner than canned aquafaba and will not whip as well. Reduce it by simmering it gently until it coats the back of a spoon — about a third less volume — then let it cool and use it the same way. Canned chickpea liquid is more consistent, so it is the safer choice if you are making meringues.

How long does aquafaba keep?

In the fridge, aquafaba keeps for up to a week in a sealed container. In the freezer, it keeps for up to three months — freeze it in ice cube trays, with each cube holding about 1 tablespoon, so you can thaw exactly what you need. Thaw it in the fridge overnight, or at room temperature for an hour, before using it.

Can I use aquafaba from other beans?

Yes — the liquid from canned white beans, kidney beans and black beans also whips, though chickpea aquafaba is the most reliable and the most neutral in flavour. Black bean liquid will colour the meringue grey, so it is best avoided for pale baking. Chickpea is the standard, and the one most recipes are written for.

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