The experimental data present the physicochemical characterization of aquafaba powders produced using maltodextrin and gum arabic as carrier materials, in relation to water activity, hygroscopicity, sorption isotherms, saponins, morphology, and also the rheological characterization of meringue formulations prepared with the powder. This work was supported by the São Paulo Research Foundation – FAPESP through the Thematic Project (grant #2019/27354-3).