How to replace egg whites As a plant-based food scientist, I don’t use egg whites or aquafaba. I always use potato protein. It’s my go-to for fluffy, egg-free bakes and works beautifully in macarons, marshmallows, and sponge cake. A powerful ingredient that shows that we don’t need eggs anymore Results will vary depending on type of potato protein isolate. My basic recipe: I use a standard formula to replace 1 egg = 5.6g potato protein isolate 44g water 0.48g xanthan gum (optional for stability)
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How to replace egg whites As a plant-based food scientist, I don’t use egg whites or aquafaba. I always use potato protein. It’s my go-to for fluffy, egg-free bakes and works beautifully in macarons, marshmallows, and sponge cake. A powerful ingredient that shows that we don’t need eggs anymore Results will vary depending on type of potato protein isolate. My basic recipe: I use a standard formula to replace 1 egg = 5.6g potato protein isolate 44g water 0.48g xanthan gum (optional for stability)
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