Vegan Meringues

Oh..My..God!! Was sooo excited when I found that you can make Vegan Meringues. I have been working a lot with Aquafaba ( known as Chickpea Brine to you & me! ), and have made some delicious recipes. it’s surprisingly easy to work with!

For me, the Meringues didn’t last for much longer than a day or so, so I would make as many as you need as they really are best fresh. They get that delicious crunchy outside and slightly gooey bottom that makes them a proper meringue, in my eyes. Enjoy!

Louise xxx


The liquid from 1,500ml can of Unsalted Chickpeas (about 1 cup of liquid)
½ teaspoon Vanilla Extract
¼ teaspoon Cream of Tartar
¾ Cup White Suga


Preheat the oven to 200F (100C).
Pour out the liquid from the can of chickpeas, and add it to a mixer bowl along with the vanilla extract and the cream of tartar.
Start beating on high, and slowly pour in the sugar as the beater is running. You may need to stop and scrape off any sugar that stuck to the sides of the bowl.
Continue to beat, stopping every now and then to check the meringue. When stiff peaks hold in the meringue without it collapsing, they are ready. It took me about 6 to 6½ minutes to reach the stiff peaks.

Line a baking sheet with parchment paper, and use small dots of meringue to hold the parchment paper down if needed.
Use a pastry bag, or a spoon to dollop on the meringue into even mounds.
Bake for 1½ to 2¼ hours, rotating the pans half way through. Now it’s a little difficult to tell exactly when they are done, and I really racked my brain on how to share this information, but there is not much of a visual cue, so you are going to have to go with your gut a little on this one. If the meringues are small or you want a chewy center, opt for less time. If they are large or you prefer a meringue that is crunchy all the way through, opt for more time. It’s not very easy to tell when they are ready just by look, so the best way is if you are able to take one out of the oven, (carefully tear a piece of parchment off with a meringue on it) let it cool, and see if it’s are the correct texture. If it is, take the rest out of the oven. If not, bake longer. When they are ready let them cook and enjoy!
Store in a cool dry place.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s