Looking for a vegan alternative to traditional meringue? In this article, you can learn how to create vegan meringue with simple ingredients and easy-to-follow steps.
Meringue is a delicious and versatile dessert that can be used in a variety of ways, from topping pies and cakes to making delicate cookies and pavlovas. However, traditional meringue is made with egg whites, which is not an option for those following a vegan diet. Fortunately, with the right ingredients and technique, it’s possible to make a delicious vegan meringue that is just as light and fluffy as the traditional version. In this guide, we’ll show you how to create vegan meringue at home using easy-to-find ingredients and simple steps. Whether you’re a seasoned vegan baker or just looking for a fun new recipe to try, this vegan meringue recipe is sure to impress.
Replacing egg whites with chickpea brine liquid is all it takes to create a vegan meringue that’s just as impressive as the traditional version. Aquafaba meringues, made with chickpea water, are fascinating as they can achieve the same level of fluffiness as their egg-based counterparts. This is because chickpea water closely resembles the structure and consistency of egg whites, making it an ideal substitute. With this simple swap, you can enjoy delicious vegan meringues that are every bit as delicious and satisfying as the original recipe.
If you’re looking for a vegan alternative to traditional meringue, then look no further than chickpea brine liquid, or aquafaba. By using this liquid as a substitute for egg whites, you can create a delicious vegan meringue that’s every bit as light and fluffy as the original. Follow our step-by-step guide to making vegan meringue using chickpea brine liquid.
You’ll need a can of chickpeas, either salted or unsalted. Open the can and pour the brine liquid into a mixing bowl. Be sure to reserve the chickpeas for another recipe or use them in a salad or stew.
Add cream of tartar to the mixing bowl and use a mixer set to medium speed to beat the mixture for 1 to 2 minutes until it starts to froth. Cream of tartar helps stabilize the meringue and prevents it from collapsing.
Gradually add in fine sugar, one tablespoon at a time, while continuing to mix on medium-high speed. It’s important to add the sugar slowly to ensure that it dissolves completely and doesn’t weigh down the meringue.
Once all the sugar has been added, mix in the vanilla extract and continue to beat the mixture until soft peaks form. Soft peaks form when the meringue holds its shape but the tip droops slightly when the beaters are lifted out of the mixture.
Keep mixing until stiff peaks form, which can take a few more minutes. Stiff peaks are when the meringue holds its shape, and the tip stands upright when the beaters are lifted out of the mixture. It’s important not to overbeat the meringue, as this can cause it to become dry and lose its volume. If you are interested to learn how to whip topping cream to different peaks, read here!
For added stability, you can add xanthan gum at this stage and mix again until stiff peaks form. Xanthan gum is a thickening agent that helps the meringue maintain its shape and texture.
Once your vegan meringue is ready, you can use it to top pies, and cakes, or even make vegan pavlovas or meringue cookies. The possibilities are endless! With a few simple ingredients and our easy-to-follow steps, you can enjoy a delicious vegan meringue that’s sure to impress. Start to create your own vegan meringue today! Follow the steps above so that you can do a perfect vegan meringue!
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