Uploaded July 2021 | Updated September 2026, 2 hours ago
How to make vegan meringue and mouses! Learn the pro method for making delicious, consistent plant-based meringue from an award-winning chef.
I show you my technique which done right is extremely versatile and consistent and is now used by many chefs and restaurants. No chickpea water & designed based on my restaurant techniques.
The recipe for the rosehip meringue I feature is listed below and you can check out my patreon if you’d like the recipe for the fresh almond milk sorbet too.
DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com
Easywhip is available here - specialingredients.co.uk/?ref=e-s
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE & RECIPES - specialingredients.co.uk/molecuar-gastronomy-kit?spec=12a1d073d5ed3fa12169c67c4e2ce415
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:58 Easywhip
1:29 Rosehip and Violet Meringue
4.40 Plating up
5.29 Outro
Rosehip Meringue -
Rosehip tea
10g dried rosehip
500g water
Heat the water to a boil then pour over the dried rosehip. Infuse for 10 minutes then strain and cool the infusion.
Rose Meringue
150g cranberry juice
150g rosehip tea (from above)
25g rosewater
25g lemon juice
125g caster sugar
50g isomalt
2.5g ‘Easywhip’
1g critic acid
Mix together all the ingredients and for best results blend them together well.
Whip the mixture to a light foam using a stand mixer, this will take around 10 minutes.
Pipe the meringue as small mini meringues or as a flat layer on dehydrator sheets.
Dry in a dehydrator at 60°C or a low oven for 12 hours.
Store the finished meringue in an airtight container with silica .
How to make vegan meringue and mouses! Learn the pro method for making delicious, consistent plant-based meringue from an award-winning chef.
I show you my technique which done right is extremely versatile and consistent and is now used by many chefs and restaurants. No chickpea water & designed based on my restaurant techniques.
The recipe for the rosehip meringue I feature is listed below and you can check out my patreon if you’d like the recipe for the fresh almond milk sorbet too.
DOWNLOAD MY COOKBOOK HERE - eddieshepherd.squarespace.com
Easywhip is available here - specialingredients.co.uk/?ref=e-s
More from me -
PATREON - patreon.com/eddieshepherd
WEBSITE - veggiechef.co.uk
INSTAGRAM- instagram.com/eddiesheps
TWITTER - twitter.com/vegetarianchef
INGREDIENTS I USE & RECIPES - specialingredients.co.uk/molecuar-gastronomy-kit?spec=12a1d073d5ed3fa12169c67c4e2ce415
TASTING MENU RESERVATIONS - exploretock.com/thewalledgardens
MY COOKBOOK - carelpress.uk/walled_gardens
Video Timestamps -
00:00 Introduction
0:58 Easywhip
1:29 Rosehip and Violet Meringue
4.40 Plating up
5.29 Outro
Rosehip Meringue -
Rosehip tea
10g dried rosehip
500g water
Heat the water to a boil then pour over the dried rosehip. Infuse for 10 minutes then strain and cool the infusion.
Rose Meringue
150g cranberry juice
150g rosehip tea (from above)
25g rosewater
25g lemon juice
125g caster sugar
50g isomalt
2.5g ‘Easywhip’
1g critic acid
Mix together all the ingredients and for best results blend them together well.
Whip the mixture to a light foam using a stand mixer, this will take around 10 minutes.
Pipe the meringue as small mini meringues or as a flat layer on dehydrator sheets.
Dry in a dehydrator at 60°C or a low oven for 12 hours.
Store the finished meringue in an airtight container with silica .
