What Is the Stabilizer in Vegan Meringue and Why You Need It
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4 min read
Aquafaba, the viscous liquid from a can of chickpeas, is a popular vegan substitute for egg whites but is notoriously less stable, which is why a stabilizer in vegan meringue is absolutely essential for achieving a light, airy, and structured result. Without it, the delicate foam is prone to collapsing, especially when baked or left to sit.
