10 Best Substitutes For Meringue Powder

Egg whites are the best substitute for meringue powder. Spiceography shares that, before meringue powder existed, egg whites were the go-to ingredient and suggests that your final baked goods and desserts actually taste better when you use egg whites over meringue powder. However, the publication also notes that, if you need to whip up a lot, that can be a challenge. If you are going to use egg whites, you will need to add some cream of tartar along with a little lemon juice to help prevent all of those beautiful egg whites you have spent the last 20 minutes whipping up from sinking. Blogger Jessica Gavin explains that it is the egg whites' "foaming capability" that makes them a superior alternative compared to others.

But, according to Reddit users, it might take some time to master using egg whites in place of meringue powder. Redditors shared they found pasteurized egg whites to be "temperamental." That said, one pro suggested that you could try unpasteurized egg whites, writing, "You don't need pasteurized egg whites, but someone mentioned they found the egg white temperamental. Unpasteurized will be more temperamental, which is the primary reason for the suggestion, but still 100% useable. I used unpasteurized this Christmas. Also pro tip: avoid bubbles in your egg whites, also makes it needlessly temperamental."

Aquafaba can be a great substitute for meringue powder. If you are not familiar with this wonder, per Good Food, aquafaba is the thick, golden or sometimes cloudy-looking liquid you find in a can of chickpeas. Aquafaba is Italian for "bean water." Many of us just toss this liquid when we drain our chickpeas, but it has properties that make it an ideal alternative if you want a recipe to be vegan or simply do not have meringue powder. To use when making a meringue, Good Food suggests whipping up your liquid gold for 10 to 15 minutes to get those stiff-looking peaks. 

How do you substitute aquafaba for meringue powder or egg whites? According to The Kitchn, it will take 3 tablespoons of aquafaba to equal one whole egg white. The good news is, a can of chickpeas probably has anywhere from one-half to three-quarters of a cup of liquid in it. The Kitchn shares this can equal anywhere from 8 to 12 tablespoons. One pro tip: Your aquafaba needs to be thick if you are going to whip it up for your baked goods. The Kitchn also notes that, if your aquafaba looks watery, you can simmer it on the stove so it will thicken up. This will also reduce the amount of aquafaba by about one-quarter, so plan accordingly. 

Another great option for a meringue powder substitute is flaxseed or flaxseed powder. Per Bhavna's Kitchen blog, flaxseed can be used to make a vegan meringue. The process is a little involved, but basically you are going to boil your whole flaxseed with some water for about 40 minutes. Once you have done this, you will then strain the liquid from the mix and let it chill in the refrigerator for a couple of hours, where it will form a flaxseed gel that can be whipped into a meringue. The blogger notes that whipping this liquid will take about 25 minutes to achieve your end goal, which may seem a little time consuming.

The Pretty Bee shares you can use ground flaxseed and combine it with water to create a substitute, too. The blogger explains that, if you mix 1 tablespoon of ground flaxseed with 1 tablespoon of water, you will end up with a gelatin-like substance. Per Substitute Cooking, you will need to mix 1 tablespoon of flaxseed with 3 tablespoons of water for every 2 teaspoons of meringue powder the recipe calls for. They share that this substitute works best when making cookies, muffins, and pancakes.

House Foods shares you can also use tofu aquafaba — yep, not just chickpeas create this juice — as a meringue powder substitute when making your favorite pavlova or meringue cookies. That said, the recipe still calls for some cream of tartar to help stabilize. But NPR shares aquafaba from soy or any neutral tasting bean will actually work as a replacement for egg whites and can be whipped up to produce the same effect in your recipes that whipping up egg whites does. 

The story goes on to quote Goose Wohlt, who created a Facebook group called, "Vegan Meringue – Hits and Misses!" They wrote, "Aquafaba is unique among egg replacers in that it captures some but not all of the characteristics of both egg white and yolk. It can be used as a thickener, binder, emulsifier, foaming agent, and more." This group has more than 103,000 followers and is worth checking out for tips and tricks for creating vegan meringues that delight. One follower shared, "One egg is generally replaced by three tablespoons of aquafaba! And, yes, you can store aquafaba in the refrigerator for 2 to 10 days, until it starts getting stinky – but you can also freeze it!"

Substitute Cooking shares xanthan gum can also be a substitute for meringue powder. What is xanthan gum? Per Healthline, xanthan gum is a food additive. Flip over a package of store-bought salad dressing and you will likely find xanthan gum listed as an ingredient. King Arthur Baking notes xanthan gum is used to help prevent ingredients from separating, and when you mix it with the likes of water, it becomes thick and gel-like in appearance. Xanthan gum can be found at your local grocery store or even the likes of Target and Walmart. 

How does this substitution work? Substitute Cooking explains that you will need to stir together a quarter teaspoon of xanthan gum with a quarter teaspoon of water for every 2 teaspoons of meringue powder. You will need to whip the mixture before you can use it, however. One important thing to remember, according to Healthine, is that xanthan does come from sugar, but not just cane sugar. It can also come from wheat, corn, soy, and dairy. So, if you have an allergy to any of these ingredients, you may want to opt for another substitute.