Baking

Vegan substitute for Meringue

Aquafaba whips into stable foam almost exactly like egg white, and bakes into crisp meringue, pavlova and macarons.

Options, ratios and best uses

Aquafaba

3 tbsp = 1 egg white

Whip 8-12 minutes with cream of tartar.

Best for: meringue, pavlova, macarons

Reduced aquafaba

reduce by a third first

Concentrating the protein improves structure.

Best for: extra-stable pavlova

Commercial aquafaba powder

per pack

Removes tin-to-tin variability.

Best for: consistency

Tips

  • Use caster sugar, added a spoon at a time
  • Grease-free bowl is essential
  • Bake low and slow — 100 °C for 90 minutes

Avoid

  • Whipping in a plastic bowl (holds grease)
  • Opening the oven early

Questions people ask

Does aquafaba meringue taste of chickpeas?

No — the flavour bakes off completely.

Which tin liquid works best?

Unsalted chickpeas; other beans are less reliable.

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