Eggs
Vegan alternative to meringue: the best substitutes
Everything you need to replace meringue with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Aquafaba (chickpea water) + sugar (pavlova, macarons, mousse).
- Ratio: 3 tbsp aquafaba = 1 egg white.
- Pro tip: Reduce the aquafaba by a third on the hob first and add 1/4 tsp cream of tartar — it holds peaks far longer.
- 1 vegan alternatives to compare for meringue.
Why meringue isn't vegan
Whipped egg whites.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Aquafaba (chickpea water) + sugar | Pavlova, macarons, mousse |
How to substitute meringue, step by step
- 1
Pick the right substitute for the job
For most recipes use Aquafaba (chickpea water) + sugar — pavlova, macarons, mousse.
- 2
Measure using the correct ratio
3 tbsp aquafaba = 1 egg white. Weigh rather than eyeball it — small errors show up much faster when replacing meringue.
- 3
Adjust the method
Reduce the aquafaba by a third on the hob first and add 1/4 tsp cream of tartar — it holds peaks far longer.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than meringue. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures meringue by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: Reduce the aquafaba by a third on the hob first and add 1/4 tsp cream of tartar — it holds peaks far longer.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
3 tbsp aquafaba = 1 egg white.
Pro tip
Reduce the aquafaba by a third on the hob first and add 1/4 tsp cream of tartar — it holds peaks far longer.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to meringue?
- Aquafaba (chickpea water) + sugar is the closest all-round swap — pavlova, macarons, mousse. 3 tbsp aquafaba = 1 egg white.
- Why isn't meringue vegan?
- Whipped egg whites.
- How much do I use instead of meringue?
- 3 tbsp aquafaba = 1 egg white.
- Any tips for getting it right?
- Reduce the aquafaba by a third on the hob first and add 1/4 tsp cream of tartar — it holds peaks far longer.
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