Three vegan meringues garnished with strawberries

Vegan meringues

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

Prep: 20 mins Cook: 1 hr, 15 mins


Makes 10 - 12

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

Nutrition and extra info

  • 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


  1. Heat oven to 110C/90C fan/gas ¼ and line a baking tray. Drain a 400g can of chickpeas over a bowl, and save the chickpeas for another recipe.

  2. Using an electric whisk, whisk the chickpea water to soft peaks, like egg whites. Add 100g golden caster sugar, a little at a time, whisking constantly until thick and glossy.

  3. Spoon or pipe the meringue in blobs, about 8cm wide, over the tray. Bake for 1 hr 15 mins until crisp. Leave to cool, then you can pile with soya cream and fruit for a delicious vegan dessert.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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.