Vegan Meringue

Get ready to wow your friends and family with these light, airy, and scrumptious Vegan Meringues made with the magic of methylcellulose! Not only are these delightful treats egg-free, but they also deliver the same melt-in-your-mouth experience as traditional meringues. Perfect for those with dietary restrictions or anyone looking for an innovative twist on a classic dessert, these vegan meringues showcase the wonders of modern cooking techniques. So, let’s get whisking and create a dessert that will leave everyone asking for more!

Happy Cooking!

Best Vegan Meringues – use Methylcellulose

Special Ingredients Europe

3.75 from 4 votes

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Prep time 15 minutes min

Cooking time 2 hours uur

Totale tijd 2 hours uur 15 minutes min

Course Dessert

Cuisine French

Servings 4

Equipment

• Precision Scale

Ingredients

  

1x2x3x

• 2 gram Methylcellulose
• 100 gram water
• 100 gram granulated sugar
• 5 gram vanilla extract
• 1.2 gram Cream of Tartar

Directions

 

• Preheat your oven to 100°C (212°F) and line a baking sheet with parchment paper.
• Combine the methylcellulose powder with the water, and mix well until fully dissolved. You can use an immersion blender or a whisk for this step.
• Add the cream of tartar or lemon juice to the methylcellulose mixture, and whisk until combined.
• Using a stand mixer or a hand mixer with a whisk attachment, beat the mixture on medium speed for 3-5 minutes or until it begins to thicken and form soft peaks.
• Gradually add the sugar to the mixture, a tablespoon at a time, while continuing to beat on medium-high speed. Make sure to fully incorporate each addition of sugar before adding more.
• Once all the sugar has been added, continue to beat the mixture until it forms stiff peaks and appears glossy.
• If desired, gently fold in the vanilla extract using a spatula.
• Use a piping bag fitted with a star tip, or simply spoon the meringue mixture onto the prepared baking sheet, creating small mounds or desired shapes.
• Bake the meringues in the preheated oven for 1.5-2 hours, or until they are crisp and dry to the touch. Make sure not to open the oven door too often, as it may cause the meringues to crack.
• Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar.
• Once cooled, gently remove the meringues from the parchment paper and store them in an airtight container at room temperature.

Keywords cream of tartar, granulated sugar, methylcellulose powder, vanilla extract

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