VersaWhip Meringue

Info: 
Versawhip is natural soy protein that can be used along with water to replace egg albumin in meringue

Ingredients:
  • Versawhip       7 g
  • Sugar         100 g
  • Xantan Gum    0.5 g
  • Inulin.        75 g
  • Lemon Jce(1/2)~20 g
  • Coconut water
Method:
  1. Mix half of the sugar with the xantan gum and versawhip (prevents clumping)
  2. Add the sugar+xantan to the water. Mix with immersion blender for about 40"
  3. Add the rest of the sugar+inulin (they should be dry mixxed together) and the lemon juice and mix with immersion blender for 15"
  4. Transfer to mixer bowl and whisk at high speed for 4 minutes to stiff peak (after 2 minutes should double in volume)

Notes:
  • An acid is needed to activate and stabilize the Versawhip
  • Cleanliness of utensils is very important for meringue
  • Coconut water will give a better flavour



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