Vegan Substitute
Vegan egg white substitutes for meringues, macarons, royal icing, and cocktails. Aquafaba is the #1 replacement with perfect results.
Egg whites come from the same exploitative egg industry. Aquafaba (chickpea water) whips identically and is essentially free since it's usually discarded.
Meringues, macarons, royal icing, mousse, cocktails
From canned chickpeas (no-salt-added works best). Whip 8-10 min with cream of tartar for stiff peaks.
Professional baking, consistent results, macarons
More consistent than canned aquafaba. Versawhip 600K is popular in professional vegan bakeries.
Yes! Aquafaba makes excellent meringue. Use 3 tbsp per egg white, add 1/4 tsp cream of tartar, and whip for 8-10 minutes until stiff peaks form. Bake at a lower temperature (100C/210F) for 2+ hours for pavlova.
Aquafaba is the viscous liquid from cooking or canning chickpeas (or other legumes). Discovered in 2015 as a vegan egg white substitute, it whips into stiff peaks and can be used in meringues, mousse, mayo, and cocktails.
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