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)
Comments (2)
June 8, 2019 11:02 am
im trying to make corn meringue with corn juice, salt, xanthan and versawhip. It doesn’t work. Does it always need sugar ?
I want to make savory meringue
June 10, 2019 10:31 am
One possible issue with your recipe is the small amount of fat the corn juice would have naturally. Any fat will cause the little bubbles in the foam to pop. As for sugar content, Versawhip doesn’t need to have sugar to work, although sugar will help with the stability of the meringue.