Vegan Meringue Recipe

Vegan Meringue Recipe

Discover the secret to making vegan meringues

A meringue recipe without eggs? What kind of witchcraft is this? Actually, it’s a super simple egg free meringue recipe that uses an ingredient you’d never expect – it’s the humble chickpea. Well, the chickpea water to be exact.


For the meringues

  • chickpea water from 1x 400g can.
  • 1 cup caster sugar
  • 1 Tbsp cornflour

For the coconut cream

  • 400ml can coconut cream (chilled)
  • 1 tsp vanilla
  • 1/4 cup caster sugar

For the garnish

  • 1 cup of strawberries or your favourite berries

Vegan meringue recipe

  1. Chill chickpea water for two hours (or overnight if time permits).
  2. Beat in a stand mixer until soft peaks form.
  3. Add sugar and corn flour and continue beating until stiff peaks form (beat for about 10 minutes).
  4. Scoop meringue shaped balls onto an oven tray lined with baking paper.
  5. Bake for 70 minutes at 100 degrees (c).

How to make the coconut cream filling

  1. Pour the chilled coconut cream into the bowl of a stand mixer and start beating on a medium speed.
  2. Add the vanilla and sugar and increase speed to high. Beat until the cream thickens and has the consistency of normal cream.
  3. Spoon the cream onto the cooled meringues and serve with strawberries.

Meringue stack

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