What can replace egg white in cocktails and cooking?
Aquafaba or a vegan cocktail foamer can make an egg-free cocktail foam. In cooking, choose a substitute according to what egg white does in the recipe, whether that is creating foam, combining ingredients or setting a structure during baking.
Aquafaba
Aquafaba is chickpea cooking liquid or the liquid from a can of chickpeas. It can be whipped into a foam. Salt and solids vary with preparation, so use a consistent brand or batch when testing one recipe. Taste the liquid to check whether it suits your drink.
Vegan cocktail foamers
A ready-made cocktail foamer is formulated to create foam in drinks. Concentration varies between products, so follow the instructions on the label. Compare it with aquafaba using the same recipe, ice and shaking technique.
An example in an egg-white cocktail
If a sour calls for 20 ml of egg white, you can use 20 ml of liquid VEGG WHITE or 20 ml of VEGG WHITE prepared from powder. This 1:1 ratio is for VEGG WHITE in cocktails. For another foamer, follow its manufacturer’s dosing instructions.
What should you check in cooking?
Start by identifying what the egg white does. Foam for a sour and foam that must hold its shape after baking have different requirements. For meringues and baked goods, use a recipe developed for your chosen substitute and check the ingredients and allergens throughout the recipe.