My Meringue won’t whip up/collapses

There are multiple possible reasons for this:u003cbr/u003eThe most common one is grease somewhere on the equipment. I lost one of mine due to a tiny speck of pistachio butter on one spoon.u003cbr/u003e u003cbr/u003eAnother possibility is humid weather. No, really. Do not make meringue on a rainy day! (Easier said than done in Ireland!)u003cbr/u003e u003cbr/u003eToo warm: Keep the unwhipped aquafaba and later the whipped meringue in your fridge. While there is no danger of it spoiling like egg whites would, it’s still sensitive to temperature unless baked.

Yes. However, the texture will change a tiny bit into slightly chewy. Still delicious though. But because it is so airy, I wouldn’t freeze it for more than a week and use it frozen on, say, ice cream. Not necessarily on pie or to bake after freezing.

Is Vegan Meringue healthy?

Now I wouldn’t go as far as claiming it’s healthy, as it contains a lot of sugar for stabilising. So maybe use it as treat or make it with xylitol, which is also a great way diabetics can enjoy this.

Stable Vegan Meringue

Description

My Stable Vegan Meringue does absolutely everything egg white meringue can do: It’s super airy, fluffy and soft when whipped up into glossy, stiff peaks, bakes into perfectly crisp little meringue cookies, makes a gorgeous Pavlova, and, most importantly, stays put even unbaked on any pie for more than 3 days.

Ingredients

Units Scale

1 cup aquafaba ((Water from 2 cans of unsalted chickpeas) boiled down to 1/2 cup)
1/4 tsp cream of tartar
1/8 tsp kosher salt
1/2 cup white sugar
1/2 tsp vanilla
1/8 tsp xanthan gum

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Instructions

Boil and chill the aquafaba:

Start with the liquid from two cans of chickpeas. Boil it down until you have about 1/2 cup (125 ml) of concentrated aquafaba. Let it cool completely and store it in the fridge. Cold aquafaba whips better. You can store it in the fridge for up to 5 days or freeze it for up to 3 months. If frozen, defrost overnight before using.

Whip to soft peaks:

Pour the cold aquafaba into your clean mixing bowl. Add the cream of tartar, kosher salt, and vanilla. Begin whisking at a low speed, then increase the speed gradually. Continue whipping until the mixture reaches soft peaks. This may take a few minutes, so be patient.

Mix the sugar and xanthan gum:

Combine the white sugar and xanthan gum in a small bowl. Whisk them together thoroughly to ensure even distribution. This prevents the xanthan gum from clumping or floating away, since it’s such a fine powder.

Add the sugar mixture slowly and whip to stiff peaks:

With the mixer running, slowly add the sugar-xanthan gum mixture to the meringue. Continue whipping until the meringue becomes glossy and holds stiff peaks. To test if it’s ready, rub a bit of the mixture between your fingers. If you still feel sugar granules, keep mixing until the sugar is fully dissolved.

Equipment

stand mixer

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Notes

The one most important tip for any meringue, which also goes for the vegan version:
Make absolutely sure there is not a hint of grease anywhere on your equipment.

I tend to thoroughly wash my bowls and whipping attachments with hot, soapy water and then wipe everything with a paper towel dipped into vinegar or lemon juice.

Equipment:

You will need either a stand mixer* or a hand mixer for this. Trust me, you really don’t want to whisk this by hand. Unless you want a serious workout. With a stand mixer it took a few minutes to whip into stiff peaks.

Prep Time: 15 minutes
Category: Dessert, Ingredient
Method: Mix
Cuisine: French

Nutrition

Calories: 49
Sugar: 13
Sodium: 38
Fat: 0.04
Carbohydrates: 13
Fiber: 0.04