Learn how to make meringue without eggs! This Eggless Meringue is fluffy, airy, and holds its shape. Perfect to top and/or fill cakes, cupcakes, pies, brownies, and more…The recipe includes step-by-step photos and lots of tips.
You Can Make Meringue without Eggs!
Today, we are making Eggless Meringue. I love it because it can be used as frosting, filling, or topping on MANY different confections. Plus, it pairs wonderfully with a variety of flavors.
This Eggless Meringue is light as air, perfectly sweet, and so easy to make!
Made with simple ingredients in a flash, this wonderful eggless meringue pipes beautifully with a large tip.
Homemade Eggless Meringue couldn’t be easier to make. This is a simple 4 ingredient mixture beaten into stiff peaks. It goes from a thin liquid to a voluminous big puffy cloud.
So … let’s learn how to make eggless meringue!
Eggless Meringue Ingredients
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Aquafaba: Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. Want to know more about aquafaba? Keep reading below.
- Cream of tartar: Cream of tartar stabilizes the aquafaba and helps the mixture whip. It’s a necessary ingredient, and I do not recommend skipping it or substituting it.
- Xanthum gum: This is totally optional! It helps the egg-free meringue to stay whipped for longer.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!
What is Aquafaba?
Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites.
Aquafaba Consistency
Aquafaba consistency can vary depending on the brand of bean you use. Some brands will give you an aquafaba that is very thick, while others will give you something runnier, closer to water.
To know if the aquafaba has the right consistency, dip a spoon in the aquafaba and see if it coats the spoon. It should feel slimy.
If your bean liquid is too watery, you will need to reduce it over the stove in a saucepan. This is done by boiling the aquafaba over medium heat until reduced and thicker, about 5 – 8 minutes.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Drain the bean can and check the aquafaba consistency.
2 – In a large bowl, add the aquafaba, cream of tartar, and xanthan gum. Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed until the mixture becomes foamy and the mixture becomes opaque. Continue beating until reach medium peaks.
3 – With the mixer on high, gradually add sugar, about 1 tablespoon at a time, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition). Increase the speed of your mixer to the max. Beat until the mixture is thick, shiny, and has increased in volume. The mixture should have stiff peaks, and the sugar should be completely dissolved.
6 – Stir in vanilla extract and any other extract you may like to use. If using food coloring, add the food coloring at this stage, too.
Tips To Make Aquafaba Meringue
Check if the aquafaba has the right consistency. Read above about aquafaba consistency.
Make sure you are using a clean, grease-free metal or glass bowl.
Beat the aquafaba until it reaches medium peaks before adding the sugar.
Add the sugar SLOWLY! You can do it a teaspoon at a time or just sprinkle it in slow as slow can be.
Frequently Asked Questions
You can substitute cream tartar for ¼ teaspoon of apple cider vinegar.
Yes, you can! Keep in mind that eggless meringue will collapse quicker without xanthan gum so use it immediately.
SOFT PEAK STAGE: To know if the aquafaba has reached soft peaks, lift the balloon whisk vertically, then turn the whisk upside down. If the aquafaba clings to the whisk and starts to create a ‘peak’, but the peak falls over on itself, the aquafaba has reached the soft peak stage.
MEDIUM PEAK STAGE: For firmer aquafaba, whisk for a little longer. To know if the aquafaba has reached medium peaks, lift the balloon whisk vertically, then turn the whisk upside down. If the aquafaba clings to the whisk and creates a ‘peak’, as it is pulled up vertically and turned upside down, the ‘peak’ will start to fall over onto itself, then stop halfway.
STIFF PEAK STAGE: Continue to whisk, and the aquafaba will become very stiff. When tested the peak, it will hold its vertical position. This is the stiff peak consistency required for meringue. Avoid over-whisking, or it will lose this stiffness and break on the whisk.
There are a few reasons why your eggless meringue might have collapsed:
1 – Aquafaba was not thick enough.
2 – You under-whipped, over-whipped the aquafaba.
3 – The aquafaba was not stabilized properly (cream tartar)
4 – The sugar was added too quickly.
Storing
Unfortunately, eggless meringue is not as strong as egg-based meringue, and Aquafaba will not hold enough air after 24 hours. So, to help it stay whipped for a longer time, I like to add ¼ teaspoon of xanthan gum per ½ cup of aquafaba.
- Without xanthan gum: Eggless meringue without xanthan gum is better if used immediately. If you have the need to store it, do it in the refrigerator for up to 12 hours before being piped or shaped and baked.
- With xanthan gum: Store in the refrigerator for up to 24 -36 hours before being piped or shaped and baked.
Uses For Eggless Meringue
- Topping for pies, such as pumpkin, chocolate cream, or key lime pie.
- Filling for crepes.
- Frosted on eggless chocolate cupcakes.
- Piped & toasted on eggless red velvet cake or cupcakes.
- Topping for tarts, such as fruit or chocolate tart.
- Spread & toasted on homemade eggless brownies.
How to Make Eggless Meringue
Equipment
Ingredients
- 1/2 cup (120 ml) aquafaba
- ¼ teaspoon cream of tartar
- 1/4 teaspoon Xanthum Gum (optional) (see notes)
- 1/2 cup (100 gr) granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
- Drain the bean can and check aquafaba consistency.
- In a large bowl, add the aquafaba, cream of tartar, and xanthan gum.
- Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed until the mixture becomes foamy and the mixture becomes opaque. Continue beating until reach medium peaks.
- With the mixer on high, gradually add sugar, about 1 teaspoon at a time, or just sprinkle it in slow as can be, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Increase the speed of your mixer to the max. Beat until mixture is thick, shiny, and has increased in volume. The mixture should have stiff peaks and sugar should be completely dissolved.
- Stir in vanilla extract and any other extract you may like to use. If using food coloring, add the food coloring at this stage, too.
- Check if the aquafaba has the right consistency. Read above about aquafaba consistency.
- Make sure you are using a clean grease-free metal or glass bowl.
- Beat the aquafaba until it reaches medium peaks before adding the sugar.
- Add the sugar SLOWLY! You can do it a teaspoon at a time or just sprinkle it in slow as slow can be.
- Without xanthan gum: Eggless meringue without xanthan gum is better if used immediately. If you have the need to store it, do it in the refrigerator for up to 12 hours before being piped or shaped and baked.
- With xanthan gum: Store in the refrigerator for up to 24 -36 hours before being piped or shaped and baked.
Nutrition
Originally posted in August 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.
