Vegan Meringue Recipe With Potato Protein
Potato protein is best for making vegan meringue because of its similarity to egg white. It bakes well at higher temperatures, making it ideal for baking sponge cakes and vegan macarons.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
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
Tried this recipe?Let us know how it was!