Three vegan meringues garnished with strawberries

Vegan meringues

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins


Makes 10-12

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs 

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan

Nutrition: Per serving (12)

  • kcal39
  • fat0g
  • saturates0g
  • carbs10g
  • sugars8g
  • fibre0g
  • protein0g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


  • 400g can chickpeas
  • 100g golden caster sugar
  • soya cream and fruit, to serve (optional)


  1. Heat oven to 110C/90C fan/gas ¼ and line a baking tray with baking parchment. Drain the can of chickpeas over a bowl, saving the chickpeas for another recipe.

  2. Using an electric whisk, beat the chickpea water until soft peaks form (similar to egg whites). Add the sugar a little at a time, whisking constantly until thick and glossy. This step is crucial to helping the meringues hold their shape and you'll be whisking for up to 10 mins – far longer than for a traditional meringue.

  3. Spoon or pipe the meringue mixture over the tray in 8cm blobs. Bake for 1 hr 15 mins until crisp. Leave to cool, then pile with the soya cream and fruit, if using.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
smartiepants's picture
15th Nov, 2018
Whisked my Aquafaba for 10 mins to perfection with my high speed whisk which is 450w, put in the oven and within 15 minutes it had become a puddle of nothing....... not sure what I’ve done wrong as it had amazingly stiff peaks
29th Jul, 2018
Can vegan meringues be frozen for later use?
11th Oct, 2017
Oh dear, not sure what went wrong but my attempt at these vegan meringues turned out to be a way-too-sweet sticky mess that didn't seem to be cooking properly and unfortunately ended up in the bin... Maybe it was the brand of aquafaba I used.
30th Sep, 2017
These vegan meringues are lovely! Very happy with how they look, mine lack the soft chewy centre, so will try shorter & slightly cooler bake next time. They still taste good with coconut yogurt & strawberries.'s picture
29th Jun, 2017
This one has to be seen to be believed! What a great way to use something that is so often wasted. The whisking process takes a lot longer than with egg white but bear with it as it is worth it. Result tastes delicious with lovely crispy outside and chewy middle
28th Oct, 2017
I had the same problem as Julia Rosemary. I whisked for about 35 minutes to get to the necessary stiffness and within 10 minutes of them going in the oven they'd reduced to a bubbly mess. I have no idea what went wrong.
Julia Rosemary
28th Sep, 2017
I tried this and it all seemed to work perfectly with nice stiff-peaked meringues laid out on the tray, but shortly after putting them in the oven they just sort of melted into a tray of liquid with a few bubbly blobs. Any idea what went wrong?
6th Jul, 2017
I am wondering if any other bean's water can be used in similar ways and also would this work using sweetener powder? Carol
goodfoodteam's picture
11th Jul, 2017
Thanks for your question Carol. We would suggest keeping the recipe as is. It's a delicate balance and swapping ingredients will not produce the desired results.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.