Vickys Eggless Meringue, Gluten, Dairy & Egg-Free – a delicious recipe with icing sugar, xanthan gum, soya protein, cold water, apple cider vinegar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to gas 1/2 (half) / 120C / 250F and line a baking sheet with baking paper
2
In a small bowl whisk together the icing sugar, xanthan gum and 1 tsp of soya protein.
3
Set aside
4
In a large bowl place the water, vinegar, vanilla and the 1 & 1/2 tsps soya protein.
5
Whisk on high speed for up to 10 minutes until it has increased considerably in size, and is fluffy and bubbly
6
Keeping the whisk on high, add the icing sugar mix, 1 tbsp at a time.
7
The mixture should eventually turn pure white and leave stiff peaks when the whisk is lifted out of the mix - the peaks are not quite as stiff as one would expect from an egg-based meringue
8
Pipe or spoon the mix onto the lined baking sheet.
9
Put in the oven for 1 - 1.5 hours, until the meringues are totally set and easily peeled off the paper
10
Remove from oven, let cool and store in an airtight container
11
I'll keep trying for a soy-free alternative!
89
kcal
Calories
23
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 tbsp icing sugar, 1/4 tsp xanthan gum, 1 tsp soya protein (from health store), 3 tbsp cold water, and more.
Yes, Vickys Eggless Meringue, Gluten, Dairy & Egg-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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