Vegan meringues on a surface and in a dessert

Vegan meringues

  • serves 8
  • Easy

Whip up some light and crispy vegan meringues using the brine water from a tin of chickpeas (a.k.a. aquafaba) in place of eggs. These dairy-free treats look beautiful on a pavlova or cake.


Make these vegan meringues, then check out our vegan pastryvegan crêpesvegan pancakes and vegan ice cream.



  • coconut cream 200ml, chilled
  • frozen berries 300g, blended with 3 tbsp maple syrup to serve
  • maple syrup to serve


  • chickpeas 400g tin
  • cream of tartar  ½ tsp
  • icing sugar 115g
  • vanilla extract 1 tsp


  • Step 1

    Heat the oven to 110C/fan 90C/gas ¼. Drain the chickpea liquid into a bowl (save the chickpeas to make one of these recipes). Beat the brine on a high speed using the whisk attachment on a stand mixer, or using electric hand beaters. Beat for around 5 minutes, until very light and fluffy. It should have doubled in volume.

    Add the cream of tartare, then add the icing sugar, 1 tbsp at a time, fully incorporating each tbsp before adding the next. When all the sugar has been added, mix in the vanilla and whisk until you get stiff glossy peaks. Transfer the mix to a piping bag with a plain or star nozzle.

  • Step 2

    Pipe small mounds of meringue onto a parchment-lined baking sheet. Bake for 2 hours, and don’t open the door while cooking. Leave to cool in the oven with it turned off for 2 more hours, then cool completely. Store in an airtight container.

  • Step 3

    To serve, whip the coconut cream until fluffy, and spoon it over small dishes of meringues. Finish with a drizzle of berry sauce.

Use the chickpeas from your vegan meringues to make one of our easy midweek recipes...

Chickpea and squash coconut curry in a grey pan

Nutritional Information

  • Kcals 150
  • Fat 5.1g
  • Saturates 4g
  • Carbs 22g
  • Fibre 2.2g
  • Protein 2.6g