Egg whites are a staple ingredient in a classic recipe for meringues, but an all-new online store called 'Meringueshop' is out to prove that flavorful vegan meringue products can be produced with a substitute.
In place of eggs, the Meringueshop uses an ingredient called aquafaba, brine from chickpeas, in the making of its vegan meringues. In the same way that eggs allow meringues must be whipped to a light-as-air consistency, aquafaba does the same. As a result, Meringueshop sells a wide variety of vegan-friendly treats in flavors like maple, brown sugar, an aromatic 'potpourri' collection and what it calls 'drip drops,' or meringues that have been lightly drizzled with chocolate.
One of the other standout vegan products that is made with aquafaba is Sir Kensington's 'Fabanaise,' an eggless mayonnaise-style spread.
All-Vegan Meringue Shops
The 'Meringueshop' Sells Meringues Made with Aquafaba Instead of Eggs
Trend Themes
1. Vegan Meringue Products - Developing innovative vegan meringue products using aquafaba as an egg substitute.
2. Aquafaba as a Key Ingredient - Exploring the use of aquafaba in various food products as a versatile and sustainable alternative to eggs.
3. Flavorful Vegan Treats - Creating a wide range of vegan-friendly meringue treats in unique and delicious flavors.
Industry Implications
1. Plant-based Food Industry - Capitalizing on the growing demand for plant-based alternatives by developing innovative vegan meringue products.
2. Egg Substitute Industry - Leveraging aquafaba as a key ingredient in the development of egg substitutes for various food applications.
3. Online Vegan Food Retail - Meeting the increasing consumer demand for vegan treats by establishing online stores dedicated to selling flavorful vegan meringue products.