Three vegan meringues garnished with strawberries

Vegan meringues

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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
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Ingredients

  • 400g can chickpeas
  • 100g golden caster sugar

Method

  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.

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Comments, questions and tips

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rachel_r
11th Oct, 2017
0.05
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.
paulaayres1
30th Sep, 2017
3.8
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.
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wonderpip42@gma...
29th Jun, 2017
5.05
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
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?
tobyjug3
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
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goodfoodteam
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.
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