Vegan meringues

Vegan Meringues

Vegan Meringues

Whip up some crunchy meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs 
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: Dessert
Keyword: Meringues, Vegan
Servings: 10 Portions
Calories: 39kcal
Author: Barney Desmazery


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


  • 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.
  • 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.
  • 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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