Description
This Vegan Italian Meringue recipe uses aquafaba, the liquid from cooked chickpeas, as a plant-based alternative to egg whites. Its silky texture and glossy finish make it perfect for topping desserts like brownies and Baked Alaska without compromising on flavor or appearance. The method involves reducing aquafaba, whipping it with cream of tartar, and incorporating hot sugar syrup to create a stable, fluffy meringue that’s entirely vegan and versatile.
Ingredients
Scale
For the Vegan Italian Meringue
- 234 g aquafaba (liquid from cooked chickpeas, see notes)
- 200 g caster sugar
- 60 ml water
- ¼ teaspoon cream of tartar
Instructions
- Reduce Aquafaba: Pour the aquafaba into a saucepan and bring it to a boil. Reduce the heat and let it simmer until the volume reduces to half a cup, approximately 5 to 10 minutes. Check the volume periodically by pouring into a measuring cup. Once reduced, transfer to a jar and refrigerate. This step can be done at least one hour ahead or the night before.
- Whip Aquafaba: Using a large, clean, and completely dry bowl, add the chilled reduced aquafaba and cream of tartar. Whisk on high speed for about 10 minutes until soft peaks form, indicating the aquafaba is aerated enough.
- Prepare Sugar Syrup: In a separate saucepan, combine the caster sugar and water. Stir gently to dissolve the sugar and allow it to form a syrup paste. Place over medium-high heat and bring to a simmer without stirring further.
- Cook Syrup to Soft Ball Stage: Attach a candy thermometer to the pan and continue to cook the syrup until it reaches 116°C (240°F). Keep the syrup simmering and do not stir to prevent crystallization. This usually takes about 10 to 12 minutes.
- Combine Syrup with Whipped Aquafaba: Slowly drizzle the hot sugar syrup into the whipped aquafaba while continuously whisking to incorporate it fully and stabilize the meringue.
- Final Whisk: Continue whisking the combined mixture for an additional 5 minutes until the meringue becomes glossy, thick, and holds firm peaks.
- Use or Store: Transfer the vegan Italian meringue into a piping bag fitted with your choice of nozzle. Use immediately as a topping for desserts such as brownies or baked Alaska, or store in an airtight container in the refrigerator for up to 24 hours.
Notes
- Aquafaba is the liquid from cooked chickpeas or other legumes and substitutes egg whites in vegan recipes.
- Make sure your mixing bowl and utensils are grease-free to achieve optimal whipping of aquafaba.
- Reducing aquafaba concentrates its proteins, resulting in a better volume and stability for the meringue.
- You can prepare the reduced aquafaba ahead of time and refrigerate it for convenience.
