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whipped Italian meringue on whisk attachment.

Vegan Italian Meringue

4.8 from 15 votes
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An eggless version of this classic meringue. Made with aquafaba and sugar syrup, this meringue is stable enough to use as a topping for desserts.
Prep Time 30 mins
Total Time 30 mins
Servings 12

EQUIPMENT

  • Electric whisk or stand mixer
  • Candy thermometer

INGREDIENTS

  • 234 g aquafaba *see notes
  • 200 g caster sugar
  • 60 ml water
  • ¼ tsp cream of tartar

INSTRUCTIONS

  • Start by reducing the aquafaba, add it to a saucepan and bring to the boil. Reduce the heat and allow it to simmer until it has reduced to half a cup in volume. After 5 minutes of simmering, check the volume by pouring the liquid into a measuring cup. If there's more than half a cup of liquid continue to simmer until it reduces to the required half cup.Pour the reduced aquafaba into a jar and refrigerate. This can be done the night before or at least one hour in advance of making the recipe.
  • Take a large clean bowl, making sure it's completely dry and free of grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high speed for 10 minutes until soft peaks form.
  • Add the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.
  • Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.
  • Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba. Slowly drizzle in a little at a time and continue to whisk until the mixture is incorporated.
  • Whisk the aquafaba mixture for another 5 minutes before transferring it to a piping bag fitted with a nozzle of choice.
  • Use the Italian meringue as a topping for brownies, baked Alaska and other desserts.
  • You can store this meringue in an airtight container in the fridge for up to 24 hours before use.

RECIPE NOTES

*aquafaba - drain a can of unsalted chickpeas, use only the liquid part.
**I highly recommend reducing the aquafaba to thicken it as you want it to have a similar viscosity to egg whites, refer to step 1 of the recipe. If your aquafaba is already thick, you can skip this step and use half the amount (118g).

NUTRITION

Calories: 65kcal | Carbohydrates: 17g | Sodium: 1mg | Potassium: 11mg | Sugar: 17g | Calcium: 1mg | Iron: 1mg
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