Aquafaba Meringue Ratio

1 part (e.g. 100 g / approximately 90 ml)

Aquafaba (chickpea liquid) — From canned no-salt chickpeas for consistency; homemade chickpea liquid is less predictable in protein concentration and may need reduction

2 parts (e.g. 200 g)

Caster (superfine) sugar — Fine-grain essential — granulated sugar may not dissolve fully in the shorter cooking window

¼ tsp per 60 ml aquafaba (approx. 0.5–0.8% by liquid weight)

Cream of tartar — Lowers pH, tightens the protein network, dramatically increases foam stability and resistance to weeping

If using canned chickpeas, drain and measure the liquid cold; chill the bowl and whisk. Add cream of tartar to the aquafaba and begin whipping on medium speed. After 2–3 minutes the liquid will turn white and foamy; increase to high speed. After 5–8 minutes soft peaks will form. Begin adding sugar one tablespoon at a time, whipping 30 seconds between additions. Continue whipping for a further 5–8 minutes until the meringue is very stiff and glossy and holds peaks without slumping. Pipe or spoon onto parchment-lined baking sheets. Bake at 90–100°C for 90–120 minutes, then turn off the oven and leave to dry inside for 1 hour before removing. Store in an airtight container — aquafaba meringues absorb moisture faster than egg-white meringues.

• Cream of tartar is not optional in aquafaba meringue — without it the foam deflates within minutes of reaching stiff peaks.
• Bowl and whisk must be completely grease-free; even small amounts of fat cause the foam to collapse, just as with egg whites.
• Aquafaba meringues are more hygroscopic than egg-white meringues and turn sticky in humid conditions; bake on the driest day possible and store with silica gel packets.
• Cold aquafaba whips slightly better than room-temperature; chill the bowl and liquid for 20 minutes before starting.
• Whipping time is significantly longer than for egg whites — expect 10–15 minutes total versus 5–8 for eggs; patience is the key variable.
• A drop of vanilla or almond extract masks any residual beany aroma that can persist in the baked meringue.

• Reduced aquafaba (concentrated)

  Simmer aquafaba until reduced by one-third; higher protein and starch concentration produces a firmer, more egg-like foam with shorter whipping time

• Vanilla aquafaba meringue

  Add 1 tsp pure vanilla extract after reaching stiff peaks; fold gently to avoid deflation

• Aquafaba pavlova

  Add 1 tsp white wine vinegar and 1 tsp cornstarch per 100 g aquafaba; vinegar reinforces the acid-stabilisation alongside cream of tartar; cornstarch creates a marshmallowy centre

• Aquafaba Swiss method

  Heat aquafaba and sugar together over a bain-marie to 60°C, stirring until sugar dissolves, then whip to stiff peaks; marginally more stable for buttercream applications

• Other legume liquids

  White bean liquid foams similarly to chickpea; black bean liquid imparts colour and slight earthiness; yellow split pea liquid produces a slightly stiffer foam

• Meringue (Sugar to Egg White, 2:1 by Weight)

  The egg-white original; aquafaba meringue replicates the same ratio and technique with a plant-based substitute

• Italian Meringue (Sugar Syrup to Egg White)

  Hot-syrup technique can also be applied to aquafaba for a more stable vegan buttercream base

• Lemon Curd (Juice to Sugar to Egg to Butter, 1:1:1:1)

  Aquafaba cannot replicate curd (no analogous emulsifying structure for fat) — note the boundary of the substitution

1. 1.The Aquafaba Cookbook — Zsu Dever
2. 2.WHAM — Whip It Like a Meringue (aquafaba discovery credited to Joël Roessel & Goose Wohlt, 2015)
3. 3.On Food and Cooking: The Science and Lore of the Kitchen — Harold McGee
4. 4.Modernist Cuisine: The Art and Science of Cooking — Nathan Myhrvold et al.

Confidence: high