Sub Egg Whites Recipe

Inspired by Stillwater

Time20m

Serves1

Make Sub Egg Whites Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Measure and reduce if necessary
If using canned chickpea liquid, measure 3 tablespoons aquafaba. If the liquid is very thin and watery, reduce it on the stove in a small saucepan over medium heat until the volume reduces by about one quarter and it has a slightly more viscous, egg-white-like mouthfeel. Cool to room temperature before whipping.
2
Strain
Strain the aquafaba through a fine-mesh sieve to remove any particulate (especially if using home-cooked chickpeas). Use only the clear liquid for best results.

3
Initial whip
Place the 3 tablespoons aquafaba and 1/8 teaspoon salt into a chilled metal or glass mixing bowl. Using a hand mixer or stand mixer fitted with the whisk attachment, beat on medium-high speed until foamy (about 1–2 minutes).
4
Add cream of tartar
Add 1 teaspoon cream of tartar. Continue to whip on high speed. The mixture will progress from glossy foam to soft peaks in about 4–6 minutes.
5
Optional sugar addition
If making a sweet application (meringue, macarons, or mousses), gradually add 1 tablespoon granulated sugar, one teaspoon at a time, while continuing to whip. Continue whipping until glossy stiff peaks form, about another 2–4 minutes depending on mixer strength.
6
Add flavoring
Whip in 1/4 teaspoon vanilla extract at the end for flavor. Taste and adjust salt if needed.
7
Stabilize with gelatin or agar (optional)
For recipes that need a firmer set (like pavlova shells that must hold shape for extended periods or baked meringue substitutes), bloom 1/2 teaspoon powdered gelatin in 1 tablespoon cold water for 5 minutes, then gently warm until dissolved (do not boil). Allow to cool slightly but remain liquid, and very slowly drizzle into the mixer while whipping on low speed until fully incorporated. For vegan stability, dissolve 1/2 teaspoon agar-agar in 1 tablespoon water, bring to a simmer to activate, cool slightly, then incorporate carefully the same way. Note: agar sets more firmly and quickly.

8
As a direct substitute
Use 3 tablespoons aquafaba whipped to soft/stiff peaks to replace one large egg white in most recipes (meringues, macarons, mousses, chiffon cakes). When replacing multiple egg whites, multiply aquafaba proportionally (e.g., 6 tbs for two egg whites).
9
For baking
Fold whipped aquafaba gently into batters just as you would egg whites, taking care not to deflate. Baked goods may take slightly longer to set; monitor doneness by toothpick and visual cues.
10
For meringues and pavlovas
Pipe or spoon the whipped aquafaba onto a parchment-lined tray. If using gelatin/agar stabilization, your meringues will hold shape better. Bake low and slow (110–120°C / 225–250°F) for 60–90 minutes until dry; switch off oven and let cool inside to dry further.
11
Storage
Unwhipped aquafaba can be stored in the refrigerator up to 5 days or frozen for up to 3 months. Whipped aquafaba is best used immediately; stabilized versions (with gelatin/agar and sugar) can hold for several hours at room temperature or overnight in the fridge depending on application.