How to Make Eggless Meringue

toasted eggless meringue in a cupcake cup.

Learn how to make meringue without eggs! This Eggless Meringue is fluffy, airy, and hold its shape. Perfect to top and/or fill cakes, cupcakes, pies, brownies, and more…

Course Condiments, Dessert

Cuisine French

Prep Time 15

Total Time 15

Servings cup approx.,

Calories 106kcal

Author Oriana Romero

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.

Notes

Extra Tips:

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.

Storing:

Unfortunately, eggless meringue is not as strong as egg-based meringue and Aquafaba will hold enough air after 24 hours. So, to help it to stay whipped for a longer amount of 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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.

★ Did you make this recipe? Don't forget to give it a star rating below!

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition