Meringue is a classic dessert in baking. It involves whipping the egg whites with sugar to create light, airy, and silky confections. However, people with egg allergies cannot eat them.
Luckily, we now have plenty of egg substitutes available for making this vegan meringue recipe. One that stands out is Potato Protein.
What is Potato Protein?
Potato protein is the starch extracted from concentrated potato juice with a high protein content of 78%. It is usually mixed with water to form a solution. The solution is almost similar to egg white but has a darker color.
Potato protein is the best egg replacement for making eggless meringue because of its similarity to egg white. Its ability to foam and bake at higher temperatures makes it ideal for baking vegan sponge cakes and vegan macarons.
Potato Protein Vs. Aquafaba
The egg substitute must work similarly to eggs for replacing eggs in vegan baking. Potato protein is the only egg replacement that is comparable to egg whites.
Although aquafaba makes a good meringue, it collapses when baked at a temperature higher than 115°C (239°F)
| CHARACTERISTICS | POTATO PROTEIN | AQUAFABA |
|---|---|---|
| Consistency | Yes | No |
| Functionality | Versatile | Limited |
| Low Temp Baking | Yes | Yes |
| High Temp Baking | Yes | No |
Key Ingredients Of Vegan Meringue Recipe
- Potato Protein – it’s a powder and must be dissolved in water before use. Some are strong and have a distinct odor, and some are more neutral and mild.
- Xanthan gum – is a fine white powder used as a thickener and binder.
Common Brands Of Potato Protein Used in Vegan Meringue Recipes
Potato protein is increasingly popular in baking due to its good foaming ability and gluten free nature. Here are some of the top brands:
- Sosa Potatowhip – is the most accessible brand of potato protein. It has a strong taste compared to other brands mentioned below. It is ideal for baking but not for mousses. It’s only available online, including Amazon.
- Louis Francois Potato Protein – slightly neutral in flavor compared to Sosa. Ideal for both baking and mousses. Available only through Louis Francois’s website.
Step By Step Instructions
STEP 1
- Combine potato protein powder, xanthan gum, and water. Mix until the powders dissolve. Use a hand blender to speed up the mixing process. Store the fridge for at least 15 minutes before use.
STEP 2
- Mix cold potato protein solution with a pinch of xanthan gum in a mixer bowl, then beat until the meringue forms a soft peak.
STEP 3
- Add sugar one spoon at a time. Adjust the speed to high until the meringue is shiny and forms a stiff peaks. It may take 6-10 minutes.
- The vegan meringue must be stiff, light and silky. Use immediately.
- For baked meringue: Mix the icing sugar and cornstarch. Sieve and fold carefully in three parts to the stiff meringue. Be careful not to deflate the meringue.
- Pipe the meringue according to the desired shape. Depending on the size, bake for 1 to 1.5 hours in a preheated 105°C (220°F) oven or until it totally dries out.
Vegan Meringue Recipe With Potato Protein
Equipment
- Digital scale
- digital milligram scale
- Stand mixer
- silicon spatula
Ingredients
- 10 g Potato Protein
- 150 g water cold
- 0.5 g xanthan gum
- 120 g sugar
- 1 pinch xanthan gum add this before whipping
Baked Meringue
- 40 g icing sugar
- 10 g cornstarch
Instructions
- Combine potato protein powder, xanthan gum, and water. Mix until the powders dissolve. Use a hand blender to speed up the mixing process. Store the fridge for at least 15 minutes before use.
- Mix cold potato protein solution with a pinch of xanthan gum in a mixer bowl, then beat until the meringue forms a soft peak.
- Add sugar one spoon at a time. Adjust the speed to high until the meringue is shiny and forms a stiff peaks. It may take 6-10 minutes.
- The vegan meringue must be stiff, light and silky. Use immediately.
Baked Meringue
- Combine the icing sugar and cornstarch. Sieve and fold carefully in three parts to the stiff meringue. Be careful not to deflate the meringue.
- Pipe the meringue according to the desired shape. Depending on the size, bake for 1 to 1.5 hours in a preheated 105°C (220°F) oven or until it totally dries out.
Video
4 thoughts on “Vegan Meringue Recipe With Potato Protein”
Thank you for your expertise and information! Do I have to bake the meringue right after ? Or can I consume right after whipping it ? How fast does it dry ? I want to add on top on my already baked cookies for an extra style ? Can I also add food colouring to it ?
You are welcome, Lina. To answer t your questions:
– If you want to bake it, add a little bit of icing sugar and bake immediately.
– Bake meringue at 110°C for 45-60 minutes
– You can keep in the fridge for up to 1 hour, then the meringue will start to get soft. and If you want to make a really hard meringue, you can add 1 more pinch of xanthan gum.
– Yes. you can add any food color. I recommend powder or gel food coloring.
Hope these help.
Hello
Thank you for creating this recipe. Just to confirm, if I want to bake this meringue then I have to add icing sugar-corn starch in addition to the 120g sugar?
Thank you
Hey Kiran,
That’s correct. The added icing sugar and cornstarch will keep the meringue stable and firm when baked.
The 120 g sugar is only used for whipping with the potato protein