Aquafaba Meringues Vegan Recipe

Aquafaba Meringues Vegan Recipe

By June 20, 2017

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 :



Preheat your oven to 120C.
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
Drain can of chickpeas, catching the bean water ('aquafaba') into a measuring jug
Measure out the same volume of caster sugar to aquafaba into a separate bowl
Pour the aquafaba into a large, clean bowl – bigger bowls are better, you want lots of room to add volume
Add 1 tsp of cream of tartar
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
Add the sugar slowly whilst still mixing
It will start to thicken up and develop a sticky marshmallow consistency which holds stiff peaks
Using a tablespoon place blobs of mixture on the baking tray – leave about an inch between blobs
When the oven has reached temperature put the meringue in
Cook for an hour
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
When they are done turn the oven off and leave the meringue in to cool – preferably overnight.

To make the filling

Drain the water from the tin and then scoop out the cream, sandwich the meringues together and add fruit if you wish

Credits:Adapted from the vegan society website

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