This is so awesome for vegans. I came across a recipe over 10 years ago that used versawhip for vegan royal icing. I’ve been using it for my cookies ever since, and now want to expand to meringues! Thanks for this video.
it is not clear how you made the meringue inside was it soy milk? what liquid did you use? i saw him pour the powder to an already made meringue. pls explain
What is the temperature effect, eg adding Versawhip to really hot or really cold liquid ? what happens if you freeze the liquid including the Versawhip then boiling it and shearing it (mixing it), will it foam up or will there be a knock on effect ???
can you add it to the aquafaba to help the whip last longer? the aquafaba whip looses volume quickly. a little vanilla takes care of the soy flavor. just curious.
can vegan whip instead of versa whip be used to make vegan meringues? and also when i looked at the recipe, i found that another ingredient would be required. im wondering about the purpose of gellan gum f here. and if its absolutely necessary, can it be replaced by a carrageenan or xanthum gum? (because im planning to get carrageenan for vegan cheese making attempt) thanks alot :) ps. "contact information" on your website isnt working
Yes Vegan Whip and Versawhip are interchangeable. Gellan cannot be easily replaced with carrageenan or xanthan without a some trial and error to get the correct ratios.
ok, great, thank you for your reply :) is the purpose of the gum to kind of gel the foam if im making any sense at all? our concern is that low acyl gellan gum is not "natural" so we are looking for a replacement. do you think its worth a shot to try/err with carrageenan or your vegan gelatin (which is a combination of carrageenans if im correct)? thanks again
Just wondering how you make the vegan buttercream frosting with the versa whip? Do you whip the versa whip, then add it to the whipped cold plant butter? Do you use the flora butter? Thanks so much for all of your wisdom!
We do ship internationally. Please review our International FAQ, and also check your current pandemic-related shipping restrictions into your country as some countries have temporarily suspended shipping. www.modernistpantry.com/international-order-faq.html
Versawhip is awesome for everyone! We just did a recipe for Pastry Arts magazine where we were able to use Versawhip to create a souffle without a ramekin. 👍
@@Modernist_Pantry I would be using it as a cream base for coffee. As in, pouring piping hot coffee over it. How does Versawhip react when that happens? Does it rise?
Vegans need to find this channel! People who cook for vegans need to find this channel!
This is so awesome for vegans. I came across a recipe over 10 years ago that used versawhip for vegan royal icing. I’ve been using it for my cookies ever since, and now want to expand to meringues! Thanks for this video.
You're very welcome!
it is not clear how you made the meringue inside was it soy milk? what liquid did you use? i saw him pour the powder to an already made meringue. pls explain
The versa whip goes in at the beginning with water not soy milk.
What is the temperature effect, eg adding Versawhip to really hot or really cold liquid ? what happens if you freeze the liquid including the Versawhip then boiling it and shearing it (mixing it), will it foam up or will there be a knock on effect ???
Haven't tested temp control on versawhip but definitely interesting to think about
can you add it to the aquafaba to help the whip last longer? the aquafaba whip looses volume quickly. a little vanilla takes care of the soy flavor. just curious.
We haven't tried it but definitely a worthwhile experiment!
can vegan whip instead of versa whip be used to make vegan meringues? and also when i looked at the recipe, i found that another ingredient would be required. im wondering about the purpose of gellan gum f here. and if its absolutely necessary, can it be replaced by a carrageenan or xanthum gum? (because im planning to get carrageenan for vegan cheese making attempt)
thanks alot :)
ps. "contact information" on your website isnt working
Yes Vegan Whip and Versawhip are interchangeable. Gellan cannot be easily replaced with carrageenan or xanthan without a some trial and error to get the correct ratios.
ok, great, thank you for your reply :)
is the purpose of the gum to kind of gel the foam if im making any sense at all? our concern is that low acyl gellan gum is not "natural" so we are looking for a replacement. do you think its worth a shot to try/err with carrageenan or your vegan gelatin (which is a combination of carrageenans if im correct)?
thanks again
Butter vegan????
Thanks for the suggestion!
Can I use it to make Macarons?
We haven't be able to do it yet
Just wondering how you make the vegan buttercream frosting with the versa whip? Do you whip the versa whip, then add it to the whipped cold plant butter? Do you use the flora butter? Thanks so much for all of your wisdom!
Here is the full recipe:
blog.modernistpantry.com/recipes/vegan-italian-meringue-and-cookies/
We use store bought vegan butter, we prefer Earth Balance
Vegan marshmallows?
Here you go: blog.modernistpantry.com/recipes/very-marvelous-vegan-marshmallow/
what is the temperature they should be baked in? for how long?
full recipe here: blog.modernistpantry.com/recipes/vegan-italian-meringue-and-cookies/
Can this be used in place of eggwhite powder in dry mixes?
No, it works in place of egg whites for making a meringue only
He didn't say what's in the mixing bowl as a liquid base..
Check out the Recipe link. :)
Where to buy it? International shipping?
We do ship internationally. Please review our International FAQ, and also check your current pandemic-related shipping restrictions into your country as some countries have temporarily suspended shipping.
www.modernistpantry.com/international-order-faq.html
Wow seriously ! I eat mean and vegan is more a joke for me, but those product are very great. I will order for sure.
Versawhip is awesome for everyone! We just did a recipe for Pastry Arts magazine where we were able to use Versawhip to create a souffle without a ramekin. 👍
wow, do you just add it to the mix ? Like for a potato souflé, i guess it could go up quite easily..
@@jfairplane8520 kind of! Check out Pastry Arts mag for the full recipe and technique
@5:07 what was the third ingredient?
Gellan Gum F. blog.modernistpantry.com/recipes/vegan-italian-meringue-and-cookies/
can you use for marshmallows?
Sure can: blog.modernistpantry.com/recipes/very-marvelous-vegan-marshmallow/
Can I use this with coffee?
If you want to foam it would recommend Foam Magic for stability : blog.modernistpantry.com/recipes/smoked-dalgona-coffee/
@@Modernist_Pantry I would be using it as a cream base for coffee. As in, pouring piping hot coffee over it. How does Versawhip react when that happens? Does it rise?
@@digestmymind This would not work with versawhip.