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

Vegan egg whites are made by whipping aquafaba until it forms stiff, glossy peaks. With Plant Whip, that takes 3 to 5 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 stiff peaks using Plant Whip liquid aquafaba.

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

What Are Vegan Egg Whites?

Vegan egg whites are plant-based stand-ins that copy the foaming, binding, and lifting jobs of egg whites. The ingredient that makes this possible is aquafaba, the liquid from chickpeas.

When you whip aquafaba, the proteins and starches in the liquid trap air bubbles and create a stable foam that behaves 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 the foam hold its shape during baking. It's the same basic process that makes egg whites foam, which is why aquafaba works in their place.

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

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

Ingredients

• Plant Whip 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. Optional but recommended.

Tools

• Stand mixer or electric hand mixer: Whipping by hand takes a long time and rarely gets you to stiff peaks.
• Clean, dry mixing bowl: Any grease will stop 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 Plant Whip you need into your stand mixer bowl, or a deep bowl if you're using a hand mixer. Use 2 tablespoons for each egg white you're replacing.

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 turns foamy, add the cream of tartar. This is when the stabilizer does the most good.

Increase the speed to high and keep whipping. You'll see the foam grow and turn white. Soft peaks form first.

Step 3: Reach stiff peaks

Stiff peaks stand straight up when you lift the whisk.

Keep whipping on high. Plant Whip reaches stiff peaks in 3 to 5 minutes total.

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

Once you have stiff peaks, your vegan egg whites are ready. Fold them into batters, pipe them into meringues, or use them 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 stop the aquafaba from foaming. Make sure everything is clean and dry.
• Stopping at soft peaks: Soft peaks collapse during baking. Keep going until the peaks stand up and hold.
• Skipping the stabilizer: Cream of tartar helps the foam hold its shape. Without it, your peaks may fall during baking.
• Thin canned liquid: If you're using aquafaba from a can and it looks watery, reduce it on the stove before whipping.

How to get the best texture

• Add 1/8 teaspoon cream of tartar per 1/2 cup aquafaba
• Use a stand mixer or a strong 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: Whip in sugar, pipe onto a baking sheet, and bake at low heat until crisp.
• Pavlova: Make a large meringue base and top it with whipped cream and fruit.
• Macarons: French macarons with smooth shells and chewy centers.
• Mousse: Fold whipped aquafaba into melted chocolate for a light, airy dessert.
• Angel food cake: Use whipped aquafaba as the main source of lift.
• Fluffy pancakes: Fold in whipped aquafaba for extra lift.
• Cocktails: Add 1 to 2 tablespoons to your shaker for that classic foam top.

For more 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 a whole carton at once. Here's how to store Plant Whip:

Frequently Asked Questions

Written by

Ryan Walsh

National Sales Manager, Global Resources Direct

Ryan leads sales for Plant Whip and Global Resources Direct. A University of Dayton graduate based in Denver, he works with bakeries, bars, and food manufacturers to help them switch from eggs to plant-based alternatives.