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Vegan Meringues

post #1 of 7
Thread Starter 
I've been trying to perfect my vegan meringues but always find my recipe isn't quite right. I use 120g of liquid to 125g of sugar & 1/2tsp vinegar to stabilize. They pipe up nice perky kisses but as they cook they deflate halfway almost to a cookie. Any tips, should I increase/decrease my sugar? I keep the house at a fairly good humidity as well. Curious also, my normal meringues always have a nice chew to the inside however my vegan ones are always crispy throughout, is this the norm?
post #2 of 7

sub the vinegar with cream of tartar

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 7
Thread Starter 


Ive tried that also :( I think it has something to do with the sugar? I just can't get the ratio right. I will try again today and reduce the sugar a bit and use cream of tarter and see if it helps!! Thanks chef!

post #4 of 7

I noticed your ratio of liquid to sugar is 96%, I usually go more like 75%, you might try decreasing the liquid a tad.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 7
Thread Starter 


Ok I will try that as well! :)

post #6 of 7
Thread Starter 
Update! The 75% ratio worked much better along with the cream of tartar. I still find they flatten much easier than egg white meringues however which I think has to do with the extracts added. Going to try adding the extracts to the sugar maybe to see if they incorporate a bit betterđź‘Ť
post #7 of 7

Glad to hear it! You could even play around with cutting the ratio to 60- 65% to help with keeping the structure better. Please keep us posted.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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