Three tablespoons of aquafaba replaces one whole egg. That's the short answer. Two tablespoons for one egg white. One tablespoon for the yolk.
If you've drained a can of chickpeas and tried using that liquid in a recipe, you know the results can be hit or miss. Some batches whip up beautifully. Others fall flat. This guide covers the exact ratios, how to use aquafaba in baking and cocktails, and why consistency matters more than you'd think.
In This Guide
replaces 1 whole egg
replaces 1 egg white
replaces 1 egg yolk
per 1L carton of PlantWhip
eggs, dairy, nuts, soy, wheat, fish, shellfish, sesame, gluten
chickpea extract & water
Aquafaba to Egg Conversion Table
Bookmark this chart. You'll come back to it.
| Egg Component | Aquafaba Equivalent | Common Uses |
|---|---|---|
| 1 Whole Egg | 3 Tablespoons (45 ml) | Cookies, cakes, brownies, binding |
| 1 Egg White | 2 Tablespoons (30 ml) | Meringues, macarons, cocktail foam |
| 1 Egg Yolk | 1 Tablespoon (15 ml) | Mayo, dressings, emulsification |
These ratios are standard across the vegan baking community. You'll find the same numbers at King Arthur Baking and Serious Eats.
One 1-liter carton of PlantWhip gives you about 20 egg equivalents at 3 tablespoons per egg. We say "about" because real-world measuring (pouring from a carton into a tablespoon) introduces small variations. The math works out to 22.2 eggs at exactly 45ml each, but we account for the reality of a busy kitchen.
How to Use Aquafaba in Baking
Aquafaba whipped to stiff peaks. Ready for meringues, macarons, or cakes.
Aquafaba works two ways in baking: as a binder when unwhipped, and as a foaming agent when whipped. Which one you use depends on what you're making.
Dense baked goods like cookies and brownies don't need whipped aquafaba. Just measure and pour. Light, airy recipes like meringues and macarons require whipping to stiff peaks with a stand mixer.
Meringues, Macarons & Cakes
Aquafaba really shines here. When whipped, it creates a stable foam with glossy, stiff peaks. Exactly what you need for meringues and macarons.
Keep these things in mind:
- Use a clean, grease-free bowl. Any oil residue will stop the foam from forming.
- Add a pinch of cream of tartar before whipping. It stabilizes the foam and helps it hold shape.
- Start on low speed, then increase to medium-high. Expect 7 to 10 minutes to reach stiff peaks. That's longer than egg whites.
- For cakes, aquafaba adds lift and structure. Use the standard 3 tablespoons per egg.
For detailed meringue techniques, see BBC Good Food's vegan meringue guide.
Want to make vegan egg whites from scratch? Check out our guide on how to make vegan egg whites with aquafaba.
Consistency matters with meringues. The concentration of aquafaba determines how well it whips and how stable the foam holds. We test every batch of PlantWhip for concentration levels before packaging, so you get the same whipping performance from the first carton to the hundredth. That's something you can't control when draining a random can of chickpeas.
Cookies & Brownies
For denser baked goods, aquafaba acts as a binder. It holds your batter together the way an egg would. No need to whip it. Just measure and add it to your wet ingredients.
For best results:
- Use 3 tablespoons of unwhipped aquafaba per egg.
- For brownie mixes, reduce the oil slightly to prevent a greasy texture.
- Aquafaba won't add flavor. Your cookies and brownies will taste exactly as intended.
Want the same results every time you bake?
PlantWhip is ready-to-use liquid aquafaba. No draining cans. No guesswork. Just pour and bake.
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Shop PlantWhip →How to Use Aquafaba in Cocktails
Pisco Sour with aquafaba foam. No raw eggs, same silky texture.
Aquafaba creates the same silky, frothy layer that egg whites give classic cocktails, but without the raw egg. It's become a go-to in craft bars for whiskey sours, pisco sours, and gin fizzes.
Here's how to use it:
- Add 1 to 2 tablespoons of aquafaba per cocktail.
- Start with a "dry shake." That means shaking all ingredients without ice for 15-20 seconds to build the foam.
- Add ice and shake again to chill.
- Strain and serve. The foam will sit on top of the drink.
No stand mixer needed. A standard cocktail shaker does the job. No egg smell or aftertaste either.
For cocktail technique details, see Liquor.com's guide to aquafaba cocktails.
Bars and restaurants are switching to liquid aquafaba because it solves a real operational problem. Fresh eggs need refrigeration, have short shelf lives, and create food safety concerns when used raw in drinks. PlantWhip is shelf-stable for 12 months unopened and lasts 7 days after opening in the fridge. No cold chain required until you crack it open.
Why Liquid Aquafaba Beats Canned Chickpea Water
Most people discover aquafaba by draining a can of chickpeas. It works, but it's inconsistent. The liquid varies in concentration from brand to brand and even can to can. Sometimes it's thin and watery. Sometimes it's thick. That unpredictability affects your results, especially when precision matters.
PlantWhip vs. canned chickpea water: consistency you can count on.
| Factor | Canned Chickpea Water | PlantWhip Liquid Aquafaba |
|---|---|---|
| Consistency | Varies by brand and batch | Tested for concentration every batch |
| Shelf life (unopened) | N/A (byproduct of canned chickpeas) | 12 months shelf-stable |
| Shelf life (opened) | 2-3 days refrigerated | 7 days refrigerated |
| Ingredients | Water, chickpeas, often salt, citric acid | Chickpea extract & water. That's it. |
| Convenience | Drain can, hope for good liquid, store leftover chickpeas | Open carton, pour, use |
| Top 9 allergen free | Check each brand's label | Yes, certified free from all top 9 |
We make aquafaba from chickpea extract, not by draining cooked chickpeas and hoping the liquid is usable. Every batch is tested for concentration levels so the product performs the same way every time. That's why professional bakeries and bars are switching. They need predictable results, not a kitchen experiment.
Looking for liquid aquafaba near you? Read our guide on where to buy aquafaba in 2026.
Frequently Asked Questions
How much aquafaba replaces one egg in baking?
Three tablespoons of aquafaba replaces one whole egg. For just the egg white, use two tablespoons. For the yolk, use one tablespoon. These ratios work across most recipes: cookies, cakes, brownies, and more.
Can you use too much aquafaba?
Yes. Adding more aquafaba than the recipe calls for introduces excess moisture, which can make baked goods dense or gummy. Stick to the 3-tablespoon-per-egg ratio for best results.
Does aquafaba work the same as egg whites?
Very close. When whipped, aquafaba creates a stable foam suitable for meringues, macarons, and cocktails. It takes longer to reach stiff peaks (7-10 minutes vs 3-5 for egg whites) and produces slightly less volume, but the functional result is comparable.
How long does aquafaba last after opening?
Canned chickpea water should be used within 2-3 days of opening. PlantWhip liquid aquafaba lasts about 7 days refrigerated after opening. Both can be frozen in ice cube trays for several months.
Is aquafaba safe for people with egg allergies?
Yes. Aquafaba is completely plant-based and contains no eggs, dairy, or animal products. PlantWhip is free from all top 9 major allergens: eggs, dairy, tree nuts, peanuts, soy, wheat, fish, shellfish, sesame, and gluten. If you have a chickpea or legume allergy, check with your doctor before using.
Where can I buy liquid aquafaba?
PlantWhip is currently the only brand of ready-to-use liquid aquafaba available in the US market. It's available online at plantwhipfoods.com in single cartons and 12-packs, with free shipping to all 50 states.
One carton of PlantWhip replaces about 20 eggs.
Two ingredients: chickpea extract and water. Free from all top 9 allergens. Free shipping to all 50 states.
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