Try this recipe for vegan Eton mess, then check out our vegan meringues, vegan fudge and vegan blueberry meringue pie. This recipe uses aquafaba as a substitute for egg whites. Read our guide on what is aquafaba and where to buy it for more information.


  • 80g (the soaking liquid from half a 400g tin of chickpeas) aquafaba
  • ¼ tsp cream of tartar
  • 60g icing sugar
  • ½ tsp vanilla extract


  • 500g mixed berries
  • 80g icing sugar, sifted
  • 100ml coconut cream, chilled
  • 250ml coconut yogurt


  • STEP 1

    Heat the oven to 150C/fan 130C/gas 2 and line a large baking tray with baking paper.

  • STEP 2

    To make the meringue, tip the aquafaba into a large bowl and beat on a high speed using the whisk attachment on a stand mixer, or using electric beaters, for 5 minutes until very light and fluffy, and doubled in volume.

  • STEP 3

    Add the cream of tartar, then the icing sugar 1 tbsp at a time, fully incorporating each before adding the next. When all the sugar has been added, mix in the vanilla and whisk until stiff, glossy peaks form.

  • STEP 4

    Spoon or pipe the meringue onto the baking paper into 6cm circles, leaving a gap between each, and bake for 1hr or until crisp. Leave to cool.

  • STEP 5

    Mix the berries with 2 tbsp of the icing sugar and put to one side.

  • STEP 6

    Whip the coconut cream in a large bowl until thick and creamy. Add the remaining icing sugar and whisk until smooth. Pour in the coconut yogurt and whisk until light and airy. Break the meringues into pieces, sprinkle a little into the bottoms of four sundae glasses, alternating with the berries, whipped coconut cream and more meringues.


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