Three vegan meringues garnished with strawberries

Vegan meringues

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(21 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins

Easy

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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Ingredients

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

Method

  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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Andrei Rusu's picture
Andrei Rusu
3rd Nov, 2019
It is truly the best. Have you tried cake from www.eatshealthy.uk
sozzie
21st Jul, 2019
1.05
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. :-(
Ratatoskr
12th Mar, 2019
5.05
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.
jerowilko
15th Jan, 2019
1.05
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
Easytiger123
26th Dec, 2018
1.05
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.
smartiepants's picture
smartiepants
15th Nov, 2018
3.05
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
Hebepink
29th Jul, 2018
Can vegan meringues be frozen for later use?
rachel_r
11th Oct, 2017
1.05
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
4.05
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.
wonderpip42@gmail.com's picture
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
Sandb
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
goodfoodteam
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.
yemid
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?
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
goodfoodteam's picture
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.
ELENI ARNAOUTI's picture
ELENI ARNAOUTI
14th Oct, 2019
if you fail bake a cake and don't throw it away cuz mate that's a waste
ELENI ARNAOUTI's picture
ELENI ARNAOUTI
14th Oct, 2019
try not to make it runny