Meringue powder is a staple in many bakers' pantries, providing structure and stability in recipes like royal icing, buttercream, and classic meringues. However, its primary ingredient—dehydrated pasteurized egg whites—makes it unsuitable for vegan diets. Fortunately, the culinary world has embraced several plant-based alternatives that can effectively mimic its functions. The most famous and versatile of these is aquafaba, but other options like agar-agar powder and commercial vegan meringue mixes also offer excellent results depending on the application.
The Top Vegan Substitutes for Meringue Powder
Aquafaba: The Star of Vegan Meringue
Aquafaba, or "bean water," is simply the starchy liquid drained from a can of chickpeas or other legumes. This liquid, often discarded, contains proteins and starches similar to those in egg whites, allowing it to whip into a stable, fluffy foam when agitated. It is the go-to for many vegan bakers recreating meringue-based desserts.
How to whip aquafaba:
- Drain the liquid from a can of chickpeas, reserving the chickpeas for another use. Shake the can well before draining to distribute the starches.
- Pour the aquafaba into the bowl of a stand mixer fitted with a whisk attachment, or use a large bowl and a handheld electric mixer.
- Whip the liquid on high speed for a few minutes until it becomes foamy.
- Add a pinch of cream of tartar, which acts as a stabilizer and helps the aquafaba whip faster and hold its peaks.
- Continue whipping on high until stiff, glossy peaks form. This can take anywhere from 5 to 15 minutes, depending on your equipment and the consistency of the aquafaba.
Best for: Light and airy meringues, macaroons, mousse, and marshmallow fluff. It can also be used to create perfect vegan royal icing.
Agar-Agar Powder: For Structure and Stability
Agar-agar is a gelling agent derived from red algae, primarily used as a vegan substitute for gelatin. While it can't be whipped into a light foam on its own like aquafaba, it can be cooked into a syrup and added to whipped aquafaba to increase stability, especially in applications where a firmer set is needed.
How to use agar-agar with aquafaba:
- Whip aquafaba and cream of tartar to soft peaks, as described above.
- In a separate saucepan, combine agar-agar powder with water and sugar, bringing it to a boil and stirring constantly for a few minutes until the agar is dissolved.
- Immediately and carefully pour the hot agar syrup into the whipped aquafaba while the mixer is running on medium speed.
- Continue whipping until the mixture is glossy and holds stiff peaks. Work quickly, as agar-agar sets as it cools.
Best for: Stabilizing vegan meringues for pie toppings, creating firm royal icing, or producing a more structured, jelly-like texture.
Commercial Vegan Meringue Powders
For those seeking the ultimate convenience and consistent results, several brands offer pre-mixed vegan meringue powder. These products often consist of plant proteins, starches, and other stabilizers. Veringue® and Almondena are examples that promise easy preparation by simply adding water, sugar, and whipping.
Best for: Busy bakers who need a reliable, fuss-free option for decorating cakes and cookies, especially royal icing that dries quickly and hardens perfectly.
Comparison of Vegan Meringue Powder Alternatives
| Feature | Aquafaba | Agar-Agar (with Aquafaba) | Commercial Vegan Meringue Powder |
|---|---|---|---|
| Best For | Light meringues, macarons, mousse, royal icing, fluff | Stabilizing meringues, firmer royal icing, aspics | Consistent results, royal icing, decorative elements |
| Key Ingredient | Chickpea brine | Agar-agar (from red algae) | Plant proteins, starches, stabilizers |
| Flavor | Neutral, though can have a subtle beany taste if not flavored with vanilla or other extracts | Neutral | Typically neutral, designed to be flavorless |
| Texture | Light, fluffy, similar to egg white foam | Firmer, more stable, can be slightly jelly-like | Consistent, reliable structure |
| Ease of Use | Requires whipping for an extended time, can be sensitive to fat contamination | Multi-step process involving whipping and cooking, requires speed | Convenient, just add water, easy to achieve desired consistency |
| Cost | Very inexpensive, often a byproduct of canned chickpeas | Moderate, requires purchase of the powder | Typically the most expensive option, but offers convenience |
How to Select the Right Substitute for Your Recipe
Choosing the best vegan alternative to meringue powder depends on the specific result you want to achieve:
- For light and airy meringues or mousse: Aquafaba is your best bet. Its ability to whip into a light, fluffy foam is unmatched by other plant-based options. Just remember to add a stabilizer like cream of tartar and be patient with the whipping process.
- For robust royal icing: While aquafaba works well, adding agar-agar can provide extra stability for intricate piping work, especially in humid conditions. For guaranteed results and ease of use, a commercial vegan meringue powder is a great option for professional-looking, fast-setting decorations.
- For decorative pie toppings: A combination of whipped aquafaba and a hot agar-agar syrup can produce a stable, glossy topping that holds its peaks well after setting.
Expert Tips for Success
To ensure your vegan meringues and icings are a success, keep these tips in mind:
- Use clean equipment: Just like with egg whites, any trace of fat or oil on your mixing bowl or whisk will prevent aquafaba from whipping properly. Use meticulously clean, grease-free equipment.
- Chill your aquafaba: Cold aquafaba can sometimes whip faster and more effectively. Chilling it for a few hours beforehand is a good practice.
- Adjust for humidity: High humidity can affect the final texture of baked meringue cookies. For best results, bake on a low-humidity day and allow the meringues to cool completely in the oven with the door ajar.
Conclusion
While meringue powder has long been a staple for bakers, the rise of vegan cuisine has introduced several effective plant-based alternatives. Aquafaba, the humble liquid from a can of chickpeas, stands out as a versatile, low-cost option for replicating the airy texture of egg whites. For enhanced stability or guaranteed convenience, agar-agar and commercial vegan powders provide reliable solutions. By understanding the properties of each substitute, bakers can confidently choose the right ingredient to create beautiful, delicious, and entirely plant-based confections. You can learn more about aquafaba from reliable culinary resources like America's Test Kitchen.
