Aquafaba (Chickpea Brine) for Egg Whites
The complete culinary guide to replacing Egg Whites with plant-based Aquafaba (Chickpea Brine). Exact conversion ratios, texture chemistry, and chef techniques.
How do you substitute Egg Whites with Aquafaba (Chickpea Brine)?
To substitute Egg Whites, use Aquafaba (Chickpea Brine) at a conversion ratio of 2 tbsp (for white) or 3 tbsp (for whole egg) aquafaba per 1 egg white (or 1 whole egg) (Whip with cream of tartar for stiff peaks). It is ideal for whipping, leavening, binding, emulsifier and provides a similar texture and binding profile.
Add 1/8 tsp cream of tartar per 3 tbsp aquafaba to stabilize the foam.
Conversion Ratio
2 tbsp (for white) or 3 tbsp (for whole egg) aquafaba per 1 egg white (or 1 whole egg) (Whip with cream of tartar for stiff peaks)
Primary Purpose
whipping, leavening, binding, emulsifier
Taste Match
Completely neutral once whipped and baked (zero chickpea taste)
Texture
Light, airy, forms stiff glossy peaks identical to egg white foam
Source: VeganGyan Culinary Research Team
Official Culinary Conversion Ratio
2 tbsp (for white) or 3 tbsp (for whole egg) aquafaba per 1 egg white (or 1 whole egg) (Whip with cream of tartar for stiff peaks)
Chef's Technique & Instructions
Add 1/8 tsp cream of tartar per 3 tbsp aquafaba to stabilize the foam.
Flavor & Taste Profile:
Completely neutral once whipped and baked (zero chickpea taste)
Texture & Mouthfeel:
Light, airy, forms stiff glossy peaks identical to egg white foam
Best Culinary Uses
- •Meringues, macarons, chocolate mousse, vegan mayonnaise, royal icing
Known Limitations & When NOT to Use
- •Requires electric hand mixer or stand mixer to reach stiff peaks; takes ~8-10 mins
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