Make these vegan meringues, then check out our vegan fudge, vegan pastry, vegan crêpes, vegan pancakes and vegan ice cream. This recipe uses aquafaba as a vegan substitute for eggs. For more information, read our guide on what is aquafaba and where to buy it.

For more meringue ideas check out our classic meringues, lemon meringue pie and Italian meringue.


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


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


  • 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.


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