Vegan meringues

January 22, 2017 , In: Recipes , With: No Comments

You can make meringues out of aqua-faba??? Say whaaaaat? Firstly, for those of you who don’t know what aquafaba is – It is the juice out of a tin that has had legumes in it. People have been draining legumes for years and throwing away the precious aquafaba, but it is a vegans best friend because it contains a unique mix of proteins and starches that help to bind and thicken, making it perfect to replace egg whites in heaps of sweet and savoury recipes.

This recipe is simple, and I have to say that it was a lot of fun. I had to go out and specially buy the cream of tartar… but it is cheap, and I will defo be making these again. Also, I was making home made baked beans and wasn’t ready to make meringues, so I put the chickpea juice in the fridge for a few days and it was perfectly fine when I was ready to use it. I use chickpeas because the aquafaba from other beans/legumes seems to be a bit murky. Ensure that you get the unsalted variety too.


  • The liquid from 1 x 400gm tin of unsalted chickpeas (should be about ¾-1 cup of liquid)
  • ½ teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • ¾ cup white castor sugar
  • A few drops of food colouring (if you want to)


  1. Preheat the oven to 100 degrees Celsius.
  2. Drain the liquid from the tin of chickpeas, and put the liquid into a med-large mixing bowl. Use the chickpeas for something else…
  3. Add the vanilla extract and cream of tartar to the bowl.
  4. Start beating on high and slowly pour in the sugar as the beater is running. Stop every minutes or so and scrape the bowl so that all of the sugar gets blended in.
  5. Continue to beat and you will see the texture change as the mixture starts to firm up (about 10 minutes in total). When stiff peaks hold in the meringue the mixture is ready.
  6. Line a baking tray with baking paper.
  7. You can simply use a spoon to dollop the meringue onto the tray… or you can use a piping bag. It is messy as hell but so much fun!
  8. Bake for 1½ to 2 hours, rotating the trays half way through.
    Note: It’s really tricky to tell when these meringues are done, and don’t be tempted to turn your oven up as it will just make them go brown. If you want them to be slightly chewy, aim for 1½ hours, and it you prefer them to be crispy cook them for the whole 2 hours. The best way to tell if they are done is to take one off the tray and leave it out to cool for 5 minutes. Then check the texture once it has gone crispy.
  9. Wait until they are completely cool, and then store in a plastic container that is airtight (or they will go soggy). They last up to a week.

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