Vegan eggwhite replacement: Aquafaba
Use the liquid from a can of chickpeas: 15-ounce (425 g) can of chickpeas typically yields about 1/2 cup (120 ml) aquafaba, which typically whips up into ~2-3 cups aquafaba.
In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp).
Additional extra (for four ounces of aquafaba) to make it stiffer:
- ¼ cup of sugar or
- ¼ teaspoon of cream of tartar
Alternative measures for 1 egg white:
- 2 tablespoons aquafaba
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Needs 6 minutes of whisking or more (longer than egg white)
The viscosity should be similar to egg white, if not, can be reduced by heating up, to reduce water, but then it needs to cool down again