Out of Egg white, one case
Egg white substitutes for meringue
5 options, ranked, with the exact amount
Use Aquafaba (chickpea water)
3 tbsp for every 1 egg white
For meringue, the best egg white substitute is aquafaba (3 tbsp = 1 egg white). It whips up beautifully and creates good vegan meringues. Meringue powder can also be used as a substitute, following package instructions for proper ratios.
- Best for —
- vegan meringues
One casethe full egg white card
Every option, one card
Ranked| # | Substitute | Instead of egg white |
|---|---|---|
| 1 | Aquafaba (chickpea water)vegan meringues | 3 tbsp per 1 egg white |
| 2 | Meringue powdermeringue cookies | Follow package instructions |
| 3 | Dried egg white powderauthentic meringues | 1 tbsp + 2 tbsp water per 1 egg white |
| 4 | Commercial egg replacer + cream of tartarwhen other options aren't available | 1½ tsp egg replacer + ¼ tsp cream of tartar + 2 tbsp water per 1 egg white |
| 5 | Flax egg + cream of tartarwhen you want natural option | 1 tbsp flax + 3 tbsp water + ¼ tsp cream of tartar per 1 egg white |
Aquafaba (chickpea water)
neutral taste · whips to stiff peaks, bakes crispy
Liquid from canned chickpeas that whips up beautifully and creates good vegan meringues. The ultimate substitute for egg whites in meringue recipes.
- Best for
- vegan meringues, meringue cookies, meringue pies, pavlova, soufflés, all meringue desserts
Whip aquafaba until stiff peaks form, just like egg whites. Use unsalted chickpea liquid for best results. Can be baked at low temperatures like traditional meringue.
Meringue powder
neutral taste · whips to stiff peaks, bakes crispy
Commercial powder containing dried egg whites and stabilizers. Provides consistent meringue results without fresh eggs.
- Best for
- meringue cookies, meringue pies, decorative meringues, when you want convenience, all meringue applications
Follow package instructions for proper ratios. Usually mixed with water and whipped. Provides reliable, consistent results for all meringue needs.
Dried egg white powder
neutral taste · whips to stiff peaks, bakes crispy
Pure dried egg white powder that reconstitutes with water. Provides authentic meringue texture and flavor.
- Best for
- authentic meringues, meringue cookies, meringue pies, when you want egg-based results, all meringue applications
Mix powder with water and let sit 5 minutes before whipping. Whip until stiff peaks form. Provides most authentic meringue results.
Commercial egg replacer + cream of tartar
neutral taste · whips to stiff peaks, may be less stable
Combination of commercial egg replacer and cream of tartar for meringue-like results. Good alternative when other options aren't available.
- Best for
- when other options aren't available, emergency meringue, simple meringue applications
Mix egg replacer with water, add cream of tartar, and whip until stiff peaks form. May not be as stable as other options.
Flax egg + cream of tartar
slightly nutty
Flax egg with cream of tartar for meringue-like results. Provides binding and some structure for meringue applications.
- Best for
- when you want natural option, flax-based meringue, simple meringue applications
- Texture
- whips to medium peaks, may be less stable
Mix flax with water, let sit 5 minutes, add cream of tartar, and whip. May not whip as high as other options but provides structure.
How it behaves in this recipe
Meringue requires egg whites to be whipped to stiff peaks and then baked at low temperatures to create crispy, airy texture. The key is finding substitutes that can whip up like egg whites and maintain structure when baked. Aquafaba is the closest substitute as it whips up identically to egg whites.
Tips for substituting egg white
15 tips- For good aquafaba meringue: Whip until very stiff peaks form, just like egg whites
- For meringue cookies: Use aquafaba or meringue powder for best results
- For meringue pies: Use aquafaba for vegan options or meringue powder for convenience
- For pavlova: Use aquafaba for authentic texture and appearance
- For soufflés: Use aquafaba for light, airy texture
- For decorative meringues: Use meringue powder for consistent, reliable results
- For baking meringue: Bake at low temperature (200-250°F) for crispy results
- For stability: Add cream of tartar to help stabilize meringue substitutes
- For whipping: Use electric mixer on high speed for best results
- For consistency: Whip until stiff peaks form and mixture holds its shape
- For vegan meringue: Use aquafaba for completely plant-based results
- For convenience: Use meringue powder for easiest, most reliable results
- For authenticity: Use dried egg white powder for most authentic results
- For natural options: Use aquafaba for completely natural alternative
- For emergency meringue: Use commercial egg replacer with cream of tartar
Notes on egg white
- For authentic meringue: Use aquafaba and whip until stiff peaks form
- For convenience: Use meringue powder following package instructions
- For vegan meringue: Use aquafaba for completely plant-based results
- For consistent results: Use meringue powder for reliable, predictable outcomes
- For natural options: Use aquafaba for completely natural alternative
- For emergency meringue: Use commercial egg replacer with cream of tartar
- For authentic flavor: Use dried egg white powder for most authentic results
- For stability: Add cream of tartar to help stabilize any meringue substitute
Questions
6 questionsCan I use aquafaba instead of egg whites for meringue?
Yes, aquafaba is the best substitute for egg whites in meringue. Use 3 tablespoons aquafaba for every egg white and whip until stiff peaks form. It creates good vegan meringues that can be baked just like traditional meringue.
What's the best substitute for egg whites in meringue?
Aquafaba is the best substitute for egg whites in meringue. It whips up beautifully and creates authentic meringue texture. Meringue powder is also excellent for convenience and consistency.
Can I use meringue powder instead of egg whites?
Yes, meringue powder is an excellent substitute for egg whites in meringue. Follow package instructions for proper ratios. It provides consistent, reliable results and is very convenient to use.
How do I make aquafaba meringue?
To make aquafaba meringue, use 3 tablespoons aquafaba for every egg white called for in the recipe. Whip with electric mixer on high speed until stiff peaks form, just like you would with egg whites. Add sugar gradually while whipping.
What's the best ratio for aquafaba in meringue?
Use 3 tablespoons aquafaba for every egg white in meringue recipes. This ratio provides the right consistency and whipping ability to create good vegan meringues.
Can I bake aquafaba meringue?
Yes, aquafaba meringue can be baked just like traditional meringue. Bake at low temperature (200-250°F) for crispy results. It will brown and crisp up beautifully in the oven.