AQUAFABA Powder — Plant-Based Egg White Substitute (200 g)

Vegan, Allergen-Free, Clean Label | Whips, Binds & Emulsifies | Meringues, Macarons, Cocktails, Mayo | Powder 200 g (about 100 egg whites)

• Replaces egg whites - each 200 g pouch makes about 100 egg whites (about 2 g of powder per egg white). Mix with water and use only what you need.
• Whips, binds and emulsifies - stable meringues, macarons, pavlova, mousse, light cakes, silky mayonnaise and foamy cocktail sours.
• Clean label, allergen-free - 100% plant-based, made from European-grown chickpeas. No eggs, dairy, gluten or soy.
• Neutral taste, consistent results - no chickpea taste or smell, and every pouch performs the same way, unlike homemade aquafaba.
• Long shelf life - keeps at room temperature for up to 24 months. No refrigeration, no broken eggs, no leftover yolks.

VERY AQUAFABA Powder is the plant-based way to replace egg whites. It is made from European-grown chickpeas and developed by The Very Food Company in France.

The 200 g pouch is the big size for keen bakers: add water and whip it into a stable foam with the lift and structure of fresh egg whites, for macarons, meringues and mousses all year long.

Also available: VERY AQUAFABA liquid (1 L) and powder in a 30 g pouch.