Aquafaba Meringues Vegan Recipe

Aquafaba Meringues Vegan Recipe

By June 20, 2017

Aquafaba Meringues Vegan Recipe

The perfect recipe for a vegan alternative. These meringues are easy to make and you could try a variety of flavours too.

  • Prep Time : 15 minutes
  • Cook Time : 60 minutes
  • Yield : 20
  • Allergens :


Aquafaba Meringues Vegan Recipe

1. Pre-heat your oven to 120 C, 250 F, Gas mark 1/2.

2. Put greaseproof paper onto a baking tray and wipe with a small amount of vegetable oil. This will stop the meringues sticking to the paper.

3. Drain can of chickpeas, catching the bean water ('aquafaba') into a measuring jug.

4. Measure out the same volume of caster sugar to aquafaba into a separate bowl.

5. Pour the aquafaba into a large, clean bowl – bigger bowls are better as you want lots of room to add volume.

6. Add 1 tsp of cream of tartar.

7. Beat the mixture with an electric hand whisk until it looks white and glossy.
Optional – you can add 1 tsp of vanilla or other flavouring at this stage.

8. Add the sugar slowly whilst still mixing.

It will start to thicken up and develop a sticky marshmallow consistency which holds stiff peaks.

9. Using a tablespoon place blobs of mixture on the baking tray leaving about an inch between blobs. Cook for an hour.

10. After an hour check the meringue. They should be a little golden and *just* firm to the touch and not tacky or sticky.  If they are still sticky, check at 10 minute intervals.

11. When they are done turn the oven off and leave the meringue in to cool preferably overnight.


12. Drain the water from the tin of coconut and then scoop out the cream. Sandwich the meringues together and add fruit if you wish.

Here is the link to the YouTube video tutorial for this recipe.

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