Three vegan meringues garnished with strawberries

Vegan meringues

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(32 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
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  • 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.

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Comments, questions and tips

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Daisy Wyatt's picture
Daisy Wyatt
27th Jun, 2020
Had the same problem as others but worked fine in a vegan Eton mess so consider that if it goes wrong!
Plantyknitter's picture
13th Jun, 2020
Sadly it didn’t turn out like I hoped:( All was well until half way through the baking.....first it started spreading.......then it almost turned back to liquid. I don’t know if we can add pictures on here but I took a photo.
12th Apr, 2020
First time . They looked fabulous. The liquid whipped up into many times it’s ordinal size. But when I put them in the oven they went completely flat! Any advice?
Morag Russell's picture
Morag Russell
27th Mar, 2020
I will try this recipe again - I’m not vegan but what a great way to use something which would normally be thrown out! Also, there is not the conundrum of what to do with the yolks. Two things! 1. They need at least two hours 30 mins in the oven. 2. Don’t add lemon essence! This seems to do something to the structure and you end up with a heap of goo! Vanilla was ok.
Andrei Rusu's picture
Andrei Rusu
3rd Nov, 2019
It is truly the best. Have you tried cake from
21st Jul, 2019
Total fail - Followed the recipe to a t and was left with dissolved liquid in the oven after 40 minutes. Disappointing but will give one more attempt. :-(
12th Mar, 2019
I was determined to try these and get them right but it took four goes and a few disasters. I cross referenced various recipes and arrived at the perfect meringue by trial and error, using the water from one 400g can of Lidl's "Freshona" chick peas (no salt), 125g of caster sugar, 1 tsp apple cider vinegar, one sachet of Dr Oetker's cream of tartar and one cap of Madagascan vanilla essence. The whipping stage went well, I achieved the stiff peaks (Hold bowl over the head test!!) and added the sugar one tbsp at a time, leaving one minute after whipping the next lot in. I used a disposable piping bag with a large star nozzle and piped blobs onto a parchment lined tray. Left them in the oven for forty five minutes at 90 C (unreliable old fan oven) and then switched the oven off and left them for an hour. When I removed them they were still a bit soft but quickly went crisp after ten minutes out of the oven, My friend and I ate them with Alpro soya fruit yogurt and blueberries and raspberries, I am very pleased with the end result.
19th Jan, 2020
I went with this version of the recipe ... It’s in the oven cooking, and so far so good. Thank you for adding your comments.
15th Jan, 2019
I really really tried my best to disprove the first review. Unfortunately I may as well just post this: "I had the same experience as a few others did. I followed the recipe precisely and within 30 minutes, the mixture had reduced to a sticky mess in the bottom of the tray." At least I wasn't fooled for 30 minutes :p
26th Dec, 2018
I had the same experience as a few others did. I followed the recipe precisely and within 30 minutes, the mixture had reduced to a sticky mess in the bottom of the tray.


27th Dec, 2018
Disaster despite fluffy before going in oven, I have gas oven was this the problem or should I try again?
goodfoodteam's picture
27th Dec, 2018
We're sorry to hear your meringues didn't work out. The problem won't relate to the gas oven. It has most likely cropped up in step 2. We'd recommend trying it again, ensuring the meringue is whisked for a good 10 minutes or until the mixture holds its shape really well. We hope that helps.
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.
14th Oct, 2019
if you fail bake a cake and don't throw it away cuz mate that's a waste
14th Oct, 2019
try not to make it runny