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.
Active Time: 25 Minutes Total Time: 25 Minutes
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.
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.
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).
Additional Time: 1 – 10 Hours
Varies Based on Piped Size
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.
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.
Additional Time: 10 – 30 Minutes
~ 1 Quart
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.
Use immediately or remove from the bowl and store in a closed container for upto a week.
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.
January 24, 2020 5:43 pm
What would the measurements be to make the mixture equivalent to egg whites? How much versawhip and water would whip up to the equivalent of 1 whipped egg white?
January 27, 2020 10:03 am
Versawhip can make meringues but otherwise does not act as an egg white replacement.
January 27, 2020 5:21 pm
So if I wanted to bake with it in a recipe that basically calls for a meringue mixture the recipe is unlikely to turn out? I.e., coconut macaroons, angel food cake, etc.
August 31, 2021 1:03 pm
Janie, would love hos Q answered: ratio water/versawhip = 1 eggwhite of meringue. Useful
Any other info like parameters of sugar holding capacity, intolerance to other substances (alcohol based extract?)
Would help a lot.
Consider adding to packaging
April 18, 2020 9:56 pm
I want to use this as a base for vegan macarons, have you tried it before? Any tips?
April 19, 2020 11:48 am
We haven’t successfully done vegan macaroons yet without aquafaba
April 28, 2020 4:39 pm
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July 21, 2020 4:25 pm
I made the Vegan Italian Meringue exactly as the recipe stated. It came out great, until I chilled it and added the vegan butter. The entire mixture became soupy. Why? Is there a particular vegan butter I should use to prevent this?
July 22, 2020 12:16 pm
We used Earth Balance vegan butter when we made out vegan buttercream. If the vegan meringue is not chilled enough it could lose its structure when the butter is added. It is important for the Gellan gum F to be completely set for this to work. I would suggest chilling the meringue for longer before adding the butter.
April 19, 2021 9:17 pm
Could I use agar agar in the place of the gellam gum F?
August 16, 2020 9:18 am
What can I use instead of gellan gum?
August 25, 2020 4:28 pm
That would take some testing.
February 24, 2021 11:17 pm
Hi, may I know does gellan gum reduce the hygroscopicity of vegan meringue cookies? I followed your recipe but substituted gellan gum with xanthan gum on-hand. The cookies turned out beautifully and last long (for at least two weeks now) in airtight containers after being dehydrated. However, their surface turned sticky after being exposed to air in about five minutes. While I am aware that this is also a common issue for egg-based meringues, I just wonder whether gellan gum helps. Thank you!
February 25, 2021 11:36 am
Unfortunately this is just something that is going to happen to dehydrated foods. Regardless of the ingredient they will always absorb some moisture