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.
Comments (13)
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.
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 16, 2020 11:23 am
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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.
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.