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Egg white substitute

Eggs · Checked against 4 sources · Updated November 4, 2026

Quick answer

Use 2 tablespoons of aquafaba, the liquid from canned chickpeas, for each egg white. It whips like egg whites. Dried egg white powder also works: 2 teaspoons plus 2 tablespoons of lukewarm water per white. Aquafaba is too delicate for angel food cake, chiffon or macarons.

How much do you need?

egg white

Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.

Show only options that are

What to use

  1. Aquafaba

    • Vegan
    • Dairy-free
    • Gluten-free
    • Nut-free
    • Egg-free
    • 2 tbsp 30 ml aquafaba
    How
    Use canned chickpeas, not home-cooked liquid. Whip as you would egg whites.
    Best for
    Meringue-style toppings, mousse, baking and cocktails.
    What changes
    Whips well. Faint bean smell fades as it bakes.
    Skip it when
    Angel food cake, chiffon cake and macarons.

  2. Dried egg white powder

    • Gluten-free
    • Nut-free
    • Dairy-free
    • 2 tsp 10 ml dried egg white powder
    • 2 tbsp 30 ml lukewarm water
    How
    Whisk together until smooth.
    Best for
    Meringue, royal icing, anything that is not baked all the way.
    What changes
    Pasteurized, so safe where the egg stays raw.

  3. Thawed frozen egg white

    • Gluten-free
    • Nut-free
    • Dairy-free
    • 2 tbsp 30 ml thawed frozen egg white
    Best for
    Everything fresh whites do.
    What changes
    Same.

Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.

Which swap for which job

UsePickWhy
Meringue and mousseDried egg white powder, or aquafaba for veganPowder is pasteurized.

Do not substitute here

  • Angel food, chiffon, macarons. Aquafaba. It is not strong enough.

Questions

Can I use the whole egg?

No. The yolk adds fat that stops whites from whipping.

Sources

Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.