The measurements. 3 tablespoons replaces 1 whole egg. 2 tablespoons replaces 1 egg white. Whip to stiff peaks in 3 to 5 minutes. A one liter carton is roughly 20 whole eggs worth.
Most people meet aquafaba through one recipe, usually a meringue, and then wonder what else it does. The answer is broader than it first appears, and it helps to think in terms of what the egg was doing in the recipe rather than what the recipe was called.
If the egg was providing lift, structure or binding, aquafaba steps in. Here are eight places it works, with the amount for each.
In this guide
How much to use, by application
| What the recipe calls for | Aquafaba |
|---|---|
| 1 whole egg | 3 tablespoons |
| 1 egg white | 2 tablespoons |
| Half an egg white | 1 tablespoon |
The full chart, including how to scale for larger batches, is in our aquafaba to egg conversion guide.
1. Meringues
The place most people start, and the one that shows what aquafaba can do most clearly.
How much: 2 tablespoons per egg white the recipe calls for.
Whip to stiff peaks before you add sugar, then add it gradually rather than all at once. The mixture will look glossy and hold a peak that stands up on its own. Bake low and slow, the same as you would with egg white meringue, and let them cool in the oven with the door ajar.
The most common mistake is stopping the whip too early. Three to five minutes feels long when you are standing over a mixer, but the structure sets in the final minute.
2. Pavlova
How much: 2 tablespoons per egg white.
Same principle as meringue, built bigger. A little cream of tartar or a splash of vinegar helps stabilize the structure while it bakes, which matters more on a pavlova because there is more of it to hold up.
Creator Janine Gallares made a vegan pavlova with Plant Whip that shows how high the structure holds.
3. Macarons
How much: 2 tablespoons per egg white.
Macarons are the test case, because they are unforgiving with real egg white too. What works in their favor is that aquafaba pours from a carton at a consistent viscosity, so the meringue you build on Saturday behaves like the one you built last month.
Age nothing, measure carefully, and treat the macaronage exactly as you would normally. Creator Shelby Smith worked through French macarons with it.
4. Cookies and brownies
How much: 3 tablespoons per whole egg.
Here the egg was binding and adding moisture rather than lifting, so there is no whipping involved. Measure it in with the wet ingredients and carry on.
Cookies come out with a slightly chewier center, which most people count as a win. Brownies hold together the same way. Creator Shelby Smith made chocolate chip cookies with it.
5. Chocolate mousse
How much: 2 tablespoons per egg white.
Whip to stiff peaks, melt and slightly cool your chocolate, then fold the two together in thirds. Folding rather than stirring is the whole game. Work gently and stop the moment it comes together.
Chill for at least two hours. It sets softer than a classic egg mousse and eats lighter.
6. Whipped topping
How much: Start with half a cup and scale from there.
Whip with a little sugar and vanilla to stiff peaks. It is light and airy, and it is worth making close to when you want it, since it holds for a few hours rather than a few days.
A small amount of acid, a squeeze of lemon or a pinch of cream of tartar, gives it more staying power on a dessert that has to sit.
7. Cocktail foam
How much: 2 tablespoons per drink, which is one fluid ounce.
Dry shake without ice first to build the foam, then add ice and shake again to chill. Double strain, let it settle, then garnish. A carton is roughly 30 drinks.
Creator Bailey Byers made cocktail foam with it. The full technique is in our guide to aquafaba in cocktails.
8. Waffles, pancakes and batters
How much: 3 tablespoons per whole egg.
Straight substitution, no whipping needed. For waffles specifically, whipping the aquafaba separately and folding it in at the end gives a noticeably lighter interior, which is worth the extra bowl if you care about that.
The same applies to any batter where the egg was providing structure: tempura, crepes, and coatings where you need something for crumb to stick to.
What aquafaba does not do
Worth being straight about this, because it saves a disappointing dinner.
Aquafaba replaces what egg does structurally. It aerates, it binds, it holds moisture. It does not replace egg in dishes where the egg itself is the dish. Scrambled eggs, fried eggs, omelettes and anything that depends on egg protein setting into a solid are not what this is for.
It also does not carry the fat that an egg yolk brings. In a recipe that leans heavily on yolk for richness, you may want a small adjustment elsewhere. We covered that in aquafaba as an egg yolk substitute.
One carton, about 20 eggs worth
Ready to pour, no draining and no guessing at quantities. Two ingredients: water and chickpeas.
Shop Plant WhipFrequently asked questions
What can you make with aquafaba?
Anything that relies on egg for aeration or binding. Meringues, pavlova, macarons, mousse, whipped toppings, cookies, waffles, batters and cocktail foam all work. It does not replace egg in scrambled or fried applications.
How much aquafaba equals one egg?
Three tablespoons replaces one whole egg. Two tablespoons replaces one egg white. One tablespoon covers half an egg white, which is useful for scaling a recipe down.
How long does aquafaba take to whip?
Three to five minutes to stiff peaks with an electric mixer. Keep going past the point where it looks done, because the structure sets in the last minute.
Does aquafaba taste like chickpeas?
In a finished recipe it is mild and sits in the background. Sugar, citrus, chocolate and vanilla all carry over it comfortably.
What does aquafaba not work for?
It is not a replacement for egg in dishes where the egg itself is the dish, like scrambled eggs or a fried egg. Aquafaba does the structural work of egg, not the protein set.
Can you use aquafaba in any recipe that calls for eggs?
In most baking, yes, at three tablespoons per whole egg. Recipes that lean heavily on egg yolk for fat and richness may need a small adjustment, since aquafaba replaces the binding and moisture rather than the fat.