Looking for a vegan meringue that holds up in the oven, without aquafaba? This version starts with a potato protein solution, then whips up much like egg whites. The goal is a glossy, firm mixture that pipes cleanly and dries in the oven without collapsing. Success comes down to temperature, timing, and technique. This recipe rounds out the series of gluten-free cookies and sweet treats.
What is vegan potato protein meringue?
Classic meringue is made by whipping egg whites with sugar to create a light, airy, silky texture. Here, that same effect is achieved without eggs by using potato protein.
Potato protein is mixed with water to form a solution that behaves almost like egg white, though with a darker color. Among egg replacers, it comes closest to whipped egg white. It foams well and stands up better to higher baking temperatures, which makes it especially useful for baked preparations like vegan sponge cakes and vegan macarons.
The main ingredients
Potato protein comes as a powder, and it must be dissolved in water before anything else. Depending on the brand, it may have a pronounced smell or stay fairly neutral, so do not be surprised if your packet smells different from someone else’s.
Xanthan gum is a very fine white powder used as a thickener and binder. In this meringue, it helps stabilize the structure as it whips.
As for brands, Sosa Potatowhip is easy to find, but its flavor is stronger than others. It is designed for baking rather than mousses, and it is only available online, including on Amazon. Louis Francois has a more neutral flavor, works for both baking and mousses, and can only be purchased through the Louis Francois website.
Technical tips and pitfalls to avoid
Everything here is weighed in metric for accuracy. If you need to convert the measurements, do it before you start, because meringue is not forgiving.
Dissolve, then chill
Start by mixing the potato protein, xanthan gum, and water, and keep going until the powders are fully dissolved. An immersion blender (stick blender) speeds up this step considerably, especially if your powder tends to form small lumps.
Once the solution is smooth and uniform, refrigerate it for at least 15 minutes. It should be cold when you are ready to whip it.
Whip, then gradually add the sugar
Pour the chilled solution into the bowl, add a pinch of xanthan gum, then begin whipping to soft peaks. At this stage, the mixture should just hold its shape, with peaks that gently droop.
Add the sugar gradually, one spoonful at a time. Finish whipping on high speed until the meringue is glossy and holds stiff peaks. Depending on your mixer, this usually takes 6 to 10 minutes.
The final texture should be firm, light, and silky. Once whipped, use it right away.
For baked meringue: sift the dry ingredients and fold gently
For a baked meringue, combine the icing sugar and cornstarch. Sift the mixture, then fold it into the stiff meringue in three additions, gently, without deflating it.
Pipe it into the desired shape. Bake in a preheated 105°C oven and let it dry for 1 to 1 1/2 hours, depending on the size, until completely dry.
Why not aquafaba here?
Aquafaba can make a beautiful meringue, but it tends to collapse when baked above 115°C. Potato protein, by contrast, holds its structure better in the oven, which is why it is often the better choice when the meringue is meant to be baked.
You’ll also find this recipe among my vegan recipes.
Recipe developed by Chef Rommel Reyes. Discover his work on Instagram, through his Substack newsletter, and on his YouTube channel.
Ingredients
- 10 g potato protein powder
- 150 g water cold
- 0.5 g xanthan gum
- 120 g sugar
- 1 pinch xanthan gum add before whipping
- 40 g powdered sugar
- 10 g cornstarch
Instructions
Preparation
- Whisk together the potato protein powder, xanthan gum, and water until fully dissolved. Use an immersion blender to speed things up. Refrigerate for at least 15 minutes before using.
- Pour the chilled potato protein mixture into the bowl of a stand mixer, add a pinch of xanthan gum, and whip until the meringue reaches soft peaks.
- Add the sugar one spoonful at a time. Increase to full speed and whip until the meringue is glossy and holds stiff peaks, 6 to 10 minutes.
- The vegan meringue should be firm, light, and silky. Use it immediately.
Baked meringue
- Combine the powdered sugar and cornstarch, then sift them together. Gently fold them into the stiff meringue in 3 additions, being careful not to deflate it.
- Pipe the meringue into your desired shape. Depending on the size, bake for 1 to 1.5 hours in an oven preheated to 105°C, or until completely dry.
