When egg whites are whisked, air is trapped in them, and remains trapped when the whisked egg whites are folded into meringues, mousses or soufflés and baked. Egg whites will whisk to a greater ...

For one whole large egg, use three tablespoons of aquafaba. For one egg white, use two tablespoons of aquafaba. For batters and doughs where you’d like to see a little lift, whip the amount of ...