Vegan Italian Meringue, Meringue Cookies and Vegan Butter Cream
Active Time: 25 Minutes
Total Time: 25 Minutes
Glossy finish and beautiful structure are the hallmarks of these show-stopping vegan meringues. Versawhip unlocks their ideal texture without any eggs or aquafaba – or unwanted flavors. Whether they’re piped into rosettes, elegant columns, or modern shards, these meringues deliver a refined flourish for the eyes and palate.
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Ingredients
- 145g (½ cup & 1 Tbsp) Water (for meringue)
- 1.4g (¾ tsp) Gellan Gum F
- 1.4g (¾ tsp) Versawhip
- 0.3g (~1/8th tsp) Xanthan Gum
- 60g (4 Tbsp) Water (for sugar)
- 200g (13 Tbsp) Granulated Sugar
Equipment
- Stand Mixer with a Whisk Attachment
- Heavy Bottom Sauce Pot
- Instant Read Thermometer
Timing
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield
1 Quart
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Dry Blend & Heat Sugar
Dry blend together VersaWhip, Gellan Gum F, and Xanthan Gum
In a heavy bottom pot add the 60g water and the granulated sugar and place over medium heat on a stove.
Keep an eye on this as it can over cook easily.
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Whisk Mixture
While the sugar begins heating, start the meringue.
In a clear bowl or a stand mixture with a whisk attachment add the 145g water first, then sprinkle the VersaWhip mixture on top of the water.
Begin mixing on speed #7 for 3 minutes. At the 3 minute mark bump the mixture up to speed #8 and mix for another 3 minutes.
The Meringue should be at medium stiff peaks. Turn off the mixer until the sugar is finished heating.
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Add Sugar Syrup
Allow the sugar syrup to reach 240°F and remove it from the heat.
Turn the mixer on speed #5 and begin pouring the sugar into the stand mixer slowly. I like to do this in a steady stream down the side of the bowl.
If the meringue collapses you added the sugar too fast. B sure to add it in a slow steady stream!
Once all the sugar has been added to the bowl turn the speed up to #10 and allow it to whip until the sides of the bowl are cool (about 8 minutes).
Equipment
- Pastry Bag with a Star Tip
- Rubber Spatula
- Excalibur Dehydrator
Timing
Additional Time: 1 – 10 Hours
Yield
Varies Based on Piped Size
Vegan Meringue Cookies
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Pipe Meringue
Use a rubber spatula to fill a pastry bag with the meringue.
Pipe the meringue in rosettes, match sticks, or any other shape you desire onto a non-stick mat or parchment paper.
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Dehydrate
If using a dehydrator set it to 110°F for 10 hours if you prefer a softer center you can dehydrate for 5 hours or less.
If you do not have a dehydrator preheat an oven to the warming setting or as low as the oven will allow. Bake in the oven for 1- 2 hours. Be sure to keep a close eye on these as the they could start to brown.
Store in an airtight container to prevent staling.
Equipment
- Stand Mixer with a Paddle Attachment
Ingredients
- 340g (12 oz) Store Bought Vegan Butter, No Salt (cut into 1 tbsp pieces)
- 5ml (1 tsp) Vanilla Extract
Timing
Additional Time: 10 – 30 Minutes
Yield
~ 1 Quart
Vegan Butter Cream
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Chill and Mix
Chill the bowl with the meringue for 20 minutes along with the vegan butter.
Place the meringue on the stand mixer with a paddle attachment and begin mixing on speed #6.
Begin adding the butter 2-3 Tbsp at a time. Until all the butter is incorporated.
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Use and Store
Use immediately or remove from the bowl and store in a closed container for upto a week.
Summary
Recipe Name
Vegan Italian Meringue
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 2 Review(s)
