What Is the Stabilizer in Vegan Meringue and Why You Need It

December 16, 2025 •

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.

Quick Summary

Vegan meringue relies on stabilizers like cream of tartar and xanthan gum to create and maintain stiff, glossy peaks using aquafaba, the chickpea liquid base. These agents provide the necessary structure to prevent the meringue from collapsing or weeping after whipping or baking.

Key Points

Primary Stabilizers: Cream of tartar, xanthan gum, and sugar are the most common stabilizers for vegan meringue.
Cream of Tartar's Role: This acidic powder helps denature aquafaba's proteins, building a stronger and more voluminous foam.
Xanthan Gum's Function: This thickener adds structural reinforcement to the meringue, preventing collapse and weeping.
Sugar's Importance: As a hygroscopic agent, sugar binds moisture, which is crucial for preventing weeping and achieving a crisp texture.
Technique is Key: Proper whipping, gradual sugar incorporation, and using clean, grease-free equipment are vital for a stable vegan meringue.
Alternative Stabilizers: Agar-agar is suitable for Italian meringue, while potato protein powder offers a powerful alternative for baking.

The Science of Vegan Meringue Stabilization

When making traditional meringue, egg whites provide the proteins that denature and trap air when whipped, creating a stable foam. Vegan meringues, most commonly made with aquafaba (the liquid from cooked chickpeas), achieve this through the proteins and saponins present in the liquid, which mimic the foaming properties of egg whites. However, aquafaba is naturally less robust than egg whites and requires additional help to create a lasting, stable foam. This is where stabilizers come in, working on a chemical and structural level to fortify the foamy structure and prevent eventual collapse or weeping.

Primary Stabilizers for Vegan Meringue

Cream of Tartar (Acid) Cream of tartar is a powdered acid that is the most common stabilizer used in both traditional and vegan meringue recipes. Its acidic properties help to denature the proteins in the aquafaba, meaning it changes their structure to form stronger bonds that hold the trapped air bubbles more effectively.

Function: Creates a stronger protein matrix, increases volume, and helps prevent browning.
How to Use: Add a small amount (usually ¼ to ½ teaspoon per batch) to the aquafaba at the start of whipping, before adding sugar.
Alternatives: If you don't have cream of tartar, a small amount of lemon juice or white vinegar can also work, but cream of tartar is often preferred for its pure acidic properties and lack of added moisture.

Xanthan Gum (Thickener) Xanthan gum is a polysaccharide often used in gluten-free baking and food production as a thickener and binder. In vegan meringue, it works to provide structural support, helping the meringue hold its shape for longer periods, even when unbaked.

Function: Increases viscosity and provides a resilient structure to the whipped foam.
How to Use: Whisk a tiny amount (e.g., ¼ teaspoon) with the aquafaba and cream of tartar, or with the sugar, before whipping. Using too much can create a gummy texture.

Sugar (Hygroscopic Agent) While sugar is a sweetener, it also plays a critical stabilizing role in any meringue. It is hygroscopic, meaning it absorbs and binds moisture, which helps prevent the meringue from weeping and falling flat.

Function: Absorbs moisture, adds bulk, and contributes to the final crispy texture when baked.
How to Use: Incorporate sugar gradually once the aquafaba has reached soft peaks. Adding it too quickly can cause the foam to collapse.

Other Stabilizing Techniques

Beyond these common ingredients, other factors and additives can enhance the stability of vegan meringue.

Concentrated Aquafaba: The consistency of aquafaba from canned chickpeas can vary. If your aquafaba is thin, boiling it down to reduce and concentrate its proteins will produce a more stable starting product.

Agar-Agar: A gelatinous agent derived from seaweed, agar-agar is used in some specialized vegan meringue applications, particularly Italian meringues where a cooked sugar syrup is incorporated. Unlike cream of tartar, it creates a gel and works through a different mechanism.

Potato Protein Powder: This is a less common but highly effective alternative that is known to produce a very stable meringue with excellent volume and a neutral taste.

Comparison Table: Vegan Meringue Stabilizers


Stabilizer	Function	Best For	Pros	Cons
Cream of Tartar	Adds acidity to strengthen proteins.	Most standard vegan meringues, baking.	Highly effective, widely available, no added flavor.	Requires aquafaba base, not for all applications.
Xanthan Gum	Provides structural binding and thickening.	Unbaked applications, long-lasting stability.	Very potent, small amount goes a long way, extends meringue life.	Can create an unpleasant texture if overused.
Sugar	Absorbs moisture, provides bulk.	All types of vegan meringue.	Essential for structure, texture, and flavor.	Requires careful, slow incorporation; contributes sweetness.
Agar-Agar	Creates a gel structure.	Italian meringues with hot syrup.	Strong gelling power, excellent for specific techniques.	Requires heat to activate, different mechanism from acidic stabilizers.
Potato Protein	High protein content, similar to egg whites.	Higher-temperature baking like macarons.	Excellent volume and stability, bakes well.	Less common, requires finding a specialty powder.

Expert Tips for Perfect Vegan Meringue

For the best results, follow these practices:

Start with a clean bowl: Any grease or fat residue can prevent the aquafaba from whipping properly. Wipe your mixing bowl and whisk with lemon juice or vinegar for best results.
Use the right equipment: An electric stand mixer or hand mixer is necessary for achieving the stiff peaks required for meringue, as aquafaba takes longer to whip than egg whites.
Add sugar slowly: After your aquafaba and acid (cream of tartar) have formed soft peaks, stream in the sugar gradually to avoid deflating the foam.
Be patient: Whipping aquafaba can take longer than whipping egg whites. Don't stop whipping until you achieve glossy, stiff peaks.
Store correctly: For baked meringues, storing them in an airtight container after they have cooled completely will prevent them from becoming chewy due to humidity.

Conclusion

Understanding what is the stabilizer in vegan meringue is the key to mastering this delicate dessert. While the magic of aquafaba provides the base, it's the strategic addition of stabilizers like cream of tartar, xanthan gum, and sugar that creates a robust, glossy, and delicious meringue. The ideal stabilizer depends on your desired outcome, whether it's a baked meringue, a creamy frosting, or a long-lasting topping. By selecting the right stabilizer and following the correct techniques, you can confidently create stable and impressive vegan meringues every time. For a deeper dive into the fascinating chemistry of aquafaba, check out this article on the science of aquafaba meringues(https://www.seriouseats.com/science-of-aquafaba-meringues-5185233).

Frequently Asked Questions

Without a stabilizer, your vegan meringue will likely collapse, weep, or fall flat. Aquafaba is not as naturally stable as egg whites, so it needs cream of tartar, xanthan gum, or another agent to help the foam hold its structure.

Cream of tartar is a mild acid that helps strengthen the proteins in aquafaba, allowing them to form a much more stable foam when whipped. This results in a higher, glossier meringue that holds its shape better.

Yes, lemon juice can function as an acidic stabilizer in vegan meringue, but cream of tartar is often more consistent and less likely to add unwanted moisture. Use a very small amount if substituting.

Xanthan gum acts as a powerful binder and thickener, adding extra structural integrity to the whipped aquafaba. This is especially helpful for unbaked applications or for meringues that need to hold their shape for a long time.

Weeping or collapsing often occurs if the meringue was improperly stabilized, underwhipped, or the sugar was added too quickly. Ensuring proper whipping technique, using enough stabilizer, and slowly adding sugar are critical steps.

Yes, sugar is a vital stabilizer because of its hygroscopic nature, meaning it absorbs moisture. This prevents the meringue from weeping and contributes to the final structure and texture.

Reducing aquafaba is a good practice if the liquid is very watery. Boiling it down concentrates the proteins, resulting in a more viscous liquid that whips up into a stiffer, more stable meringue.