Egg whites are the clear, protein-rich liquid that surrounds the yolk inside a raw egg. A single large egg white weighs approximately 30 grams and contains about 3.6 grams of protein — primarily ovalbumin, ovotransferrin, and ovomucin — with virtually no fat. These proteins behave differently depending on how they're treated: when beaten vigorously, they denature and trap air, forming a foam that can be whipped to soft peaks, firm peaks, or stiff peaks depending on the duration and speed of beating. When heated, they coagulate and set firm. These two properties — foaming and coagulation — are the foundation of an enormous range of recipes.
Egg whites are the essential ingredient in meringues, macarons, angel food cake, soufflés, and pavlova, where the ability to whip to stiff peaks and hold air is non-negotiable. They also appear as binders in meatballs, veggie burgers, and coatings; as clarifying agents in stocks and consommés; as a wash for pastries (to add shine and help toppings adhere); and in protein-focused nutrition applications where the fat-free, high-protein profile of whites is the point.
Substituting egg whites is most challenging in whipped applications — meringues and soufflés have limited options. In binding and coating applications, there are more flexible alternatives.
■Best Substitutes for Egg White
All ratios are per 1 large egg white (approximately 30g / 2 tablespoons) unless noted.
| Substitute | Best For | Swap Ratio (per 1 egg white) |
|---|---|---|
| Aquafaba | Meringues, macarons, mousses, binding; whips to stiff peaks; best overall vegan sub | 3 tbsp (45ml) |
| Whipped silken tofu | Binding in baked goods; structure in dense cakes; does not whip to peaks | 2 tbsp blended smooth |
| Agar agar + water | Gelling and setting applications; some meringue-adjacent uses | 1 tbsp agar dissolved in 1 tbsp hot water |
| Commercial meringue powder | Meringue, royal icing; pasteurized; convenient shelf-stable option | Per package (usually 2 tsp + 2 tbsp water) |
| Flax gel | Binding only; does not foam; best in savory dishes and dense baked goods | 1 tbsp ground flax + 2.5 tbsp water |
| Arrowroot or cornstarch (wash) | Pastry wash for shine; does not brown like egg white | 1 tbsp dissolved in 2 tbsp water |
■How to Choose the Right Substitute
For meringues, macarons, and any recipe where egg whites are whipped to peaks, aquafaba is the only widely accessible and reliable substitute. Aquafaba is the liquid from canned chickpeas — it contains starch and protein that enable it to foam and hold air when whipped, just like egg whites. Three tablespoons of aquafaba replaces one large egg white. Use a stand mixer or hand mixer and whip for 5–10 minutes — aquafaba takes longer to reach stiff peaks than real egg whites, and the foam is slightly less stable. Adding a small amount of cream of tartar (¼ teaspoon per 3 tablespoons aquafaba) stabilizes the foam significantly. With aquafaba, you can make vegan meringues, pavlovas, French macarons, mousse, and angel food cake with convincing results.
For binding applications — meatballs, veggie burgers, coatings, and savory baked goods — flax gel, silken tofu blended smooth, or even a tablespoon of plain yogurt or unsweetened applesauce can substitute for egg white as a binder. These won't whip or foam, but they hold ingredients together during cooking by releasing starch or protein that coagulates under heat. Commercial egg replacers (Bob's Red Mill Egg Replacer, JUST Egg) are designed for baking applications and often contain a blend of starches and proteins that approximate both the binding and light-leavening role of egg whites.
For pastry washing — brushing pie crusts, danish, or bread before baking — egg white provides shine and helps toppings like sugar and seeds adhere. A simple alternative is milk or cream (which gives a golden, matte finish), or a mixture of arrowroot or cornstarch dissolved in water (which gives a clear, slightly glossy finish). Neither will brown quite the same way egg white does, but both are functional and effective.
■Frequently Asked Questions
Can aquafaba replace egg whites in meringue?
Yes — aquafaba is the standard vegan meringue substitute and works remarkably well. Use 3 tablespoons of aquafaba per egg white, add cream of tartar for stability, and whip for longer than you would egg whites. The resulting foam reaches stiff peaks and holds its shape during baking. Vegan meringue cookies and pavlova made with aquafaba are essentially indistinguishable from traditional versions.
Can I use aquafaba from any canned bean?
White bean (cannellini) and chickpea aquafaba both work for whipping, but chickpea aquafaba is the most reliable and has the most neutral flavor. Black bean and red kidney bean aquafaba have strong colors and flavors that will affect your baked goods. Always use the liquid from canned beans that were packed in water with minimal salt and no seasoning.
What is meringue powder and how is it used?
Meringue powder is a shelf-stable mixture of dried, pasteurized egg whites, sugar, cornstarch, and cream of tartar. It's commonly used in royal icing and decorative meringues. Reconstitute it with water according to the package instructions — usually 2 teaspoons of powder plus 2 tablespoons of water per egg white. It's convenient for baking because it doesn't require fresh eggs and is pasteurized, reducing food safety concerns.
Why won't my aquafaba whip to stiff peaks?
Several factors can prevent aquafaba from whipping properly. Make sure your bowl and beaters are completely grease-free — any fat will prevent the foam from forming. Use room-temperature aquafaba rather than cold straight from the can. Reduce it on the stovetop first if it seems very thin and watery. Adding cream of tartar (¼ tsp per 3 tbsp aquafaba) significantly stabilizes the foam. Be patient — aquafaba can take 8–12 minutes to reach stiff peaks.
Can egg whites be substituted in a protein shake or smoothie?
For the nutritional role of egg whites (high protein, low fat), other protein sources can substitute easily: unflavored whey protein, pea protein, Greek yogurt, or even cottage cheese provide similar macronutrient profiles. For those using raw egg whites specifically, pasteurized liquid egg whites from a carton are the safest option rather than cracking raw eggs.
See also: Whole Egg Substitutes | Egg Yolk Substitutes | Agar Agar Substitutes