How to Make Vegan Egg Whites from Aquafaba (Stiff Peaks)

Vegan egg whites are made by whipping aquafaba until it forms stiff, glossy peaks. The process takes about 10 to 15 minutes with a stand mixer. Once whipped, you can use them for meringues, mousses, macarons, cocktails, and any recipe that calls for whipped egg whites.

This guide shows you how to whip aquafaba into perfect stiff peaks every time using PlantWhip liquid aquafaba.

Aquafaba whipped to stiff peaks. Works just like egg whites.

What Are Vegan Egg Whites?

Vegan egg whites are plant-based alternatives that mimic the foaming, binding, and leavening properties of traditional egg whites. The ingredient that makes this possible is aquafaba, a liquid extracted from chickpeas.

When you whip aquafaba, the proteins and starches in the liquid trap air bubbles, creating a stable foam that behaves just like whipped egg whites. You can fold it into batters, pipe it into meringues, or use it to add lift to cakes and mousses.

Why aquafaba works

Aquafaba contains proteins (mainly albumins and globulins) that unfold when whipped and trap air. The starches help stabilize the foam, so it holds its shape during baking. This is the same mechanism that makes egg whites foam, which is why aquafaba works as a direct substitute.

The standard conversion:

• 2 tablespoons aquafaba = 1 egg white
• 3 tablespoons aquafaba = 1 whole egg

For a complete breakdown of ratios, see our aquafaba to egg conversion guide.

What You Need

PlantWhip: ready-to-use liquid aquafaba. Just open and pour.

Ingredients

• PlantWhip liquid aquafaba: Ready to use straight from the carton. No prep, no mess, no guesswork. Each carton replaces about 20 eggs.
• Cream of tartar: About 1/8 teaspoon per 1/2 cup aquafaba. This stabilizes the foam and helps you reach stiff peaks faster. Optional but recommended.

Tools

• Stand mixer or electric hand mixer: Essential. Whipping by hand takes forever and rarely produces stiff peaks.
• Clean, dry mixing bowl: Any grease residue will prevent the aquafaba from foaming. Make sure your bowl and whisk are completely clean.

Step-by-Step Instructions

Step 1: Measure your aquafaba

Pour the amount of PlantWhip you need into your stand mixer bowl (or a deep bowl if using a hand mixer). Use 2 tablespoons for each egg white you're replacing.

Make sure the aquafaba is at room temperature. Cold aquafaba takes longer to foam. If yours has been refrigerated, let it sit out for 10 to 15 minutes before whipping.

Step 2: Start whipping

Start on low speed, then increase to high as the foam builds.

Start your mixer on low speed. Once the liquid gets foamy (about 1 minute), add the cream of tartar. This is when the stabilizer does the most good.

Gradually increase the speed to high and continue whipping. You'll see the foam build in volume and turn white. Soft peaks will form after about 5 minutes.

Step 3: Achieve stiff peaks

Stiff peaks stand straight up when you lift the whisk.

Keep whipping on high speed for another 5 to 10 minutes. The total time will be 10 to 15 minutes.

You've reached stiff peaks when:

• The foam is thick and glossy
• When you lift the whisk, the peak stands straight up without flopping over
• You can turn the bowl upside down and the mixture doesn't fall out

Once you have stiff peaks, your vegan egg whites are ready to use. Fold them into batters, pipe into meringues, or use in any recipe that calls for whipped egg whites.

Tips for Perfect Results

Common mistakes to avoid

• Greasy bowl or utensils: Any oil residue will prevent the aquafaba from foaming. Make sure everything is perfectly clean and dry.
• Not whipping long enough: Aquafaba takes longer than egg whites. Be patient. Keep whipping until you have firm, glossy peaks.
• Skipping the stabilizer: Cream of tartar helps the foam hold its shape. Without it, your peaks may collapse during baking.
• Using cold aquafaba: Room temperature aquafaba whips faster and higher. Let it warm up before you start.

How to get the best texture

• Use aquafaba at room temperature
• Add 1/8 teaspoon cream of tartar per 1/2 cup aquafaba
• Use a stand mixer or powerful hand mixer
• Whip until the peaks are stiff and glossy, not soft and floppy

What to Make With Vegan Egg Whites

Vegan meringue kisses. Light, crispy, egg-free.

Whipped aquafaba works anywhere you'd use whipped egg whites:

• Meringue cookies: Fold in sugar, pipe onto a baking sheet, bake at low heat until crisp.
• Pavlova: Make a large meringue base, top with whipped cream and fruit.
• Macarons: French macarons with that classic smooth shell and chewy interior.
• Mousse: Fold whipped aquafaba into melted chocolate for a light, airy dessert.
• Angel food cake: Use whipped aquafaba as the primary leavener.
• Fluffy pancakes: Fold in whipped aquafaba for extra lift.
• Cocktails: Add 1-2 tablespoons to your shaker for that classic foam top.

For more details on what aquafaba is and how it works, check out our guide on what is aquafaba.

How to Store Aquafaba

You don't have to use all your aquafaba at once. Here's how to store PlantWhip:

Form	Storage Method	Duration
PlantWhip (opened)	Refrigerator	7 days
Frozen cubes	Ice cube tray, then freezer bag	Up to 3 months
Whipped aquafaba	Use immediately	Does not store

Freezing instructions

Pour unwhipped PlantWhip into ice cube trays, filling each compartment about three-quarters full. Freeze until solid, then transfer the cubes to a resealable bag. Label with the date.

Each cube is approximately 1 tablespoon. When you need aquafaba for a recipe, thaw the cubes at room temperature and whip as usual.

Frequently Asked Questions