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The Best Foolproof Vegan Meringue Recipe

Meringues can be quite difficult to make in general but making them vegan… that’s another challenge. But don’t worry I’ve created a foolproof recipe so you can’t go wrong.

vegan meringue recipe

What is vegan meringue made of

For this recipe I will be using aquafaba, this is essentially chickpea juice from a can of chickpeas! I know you might be thinking eww that sounds revolting but, trust me you honestly can’t taste any remnants of chickpea at all, and it tastes exactly like meringue! It really is magic.

The appearance of this aquafaba when whisked for 10 minutes also looks identical to whipped egg whites, in the same way it doubles in size, has the white glossy appearance when sugar is added and the ability for it to be turned upside down and nothing falls out, because it stiffens to perfection! It’s all the same.

Master the art of baking GF, DF & Vegan

Baking Free From 101


How do you make vegan meringue?

The steps are essentially nearly  identical to making normal meringues. Simply, whip the aquafaba in a stand mixer or electric mixer for 10 mins. During this time it should double in size and be stiff.

Then you need to add the cream of tartar and gradually add the sugar as you whisk the aquafaba. Once all the sugar has been added, it will appear as traditional meringue. Thick, glossy, stiff [holds its shape]

vegan meringue recipe

All that’s left now is to transfer it to a piping bag with a star nozzle or a round tip (or whatever you fancy depending on the design you wanted) . I used a star nozzle.

The last thing to do now is to pipe vegan meringue kisses onto a baking tray lined with baking paper. Making sure to leave an approx 5cm gap between each meringue.

Bake this at 150 degrees celsius/300 Fh for 1hr.

How do you can tell when vegan meringues are baked?

You can tell it is done when the meringue is dry to the touch and peels away from the baking/parchment paper.

vegan meringue recipe

Allow the meringues to cool and use in an Eton mess, cake decoration, or whatever you fancy. Here’s my favorites for when I used this meringue recipe.

Eton mess cheesecake

Patisserie Style Vegan Mini Cake Recipe

vegan meringue recipe

This recipe works perfectly for a no-bake meringue too, for things like key lime pie and s’mores cheesecake as the meringue doesn’t require any cooking, and can be beautifully blow-torched on top of pies and cheesecakes.

How to make vegan meringue without cream of tartar

If you don’t have any cream of tartar to hand, Xanthan Gum is great alternative as it adds stability to your meringue. It doesn’t however, give as much stability as cream of tartar but it’ll work.

Easy vegan meringue recipe

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5 from 4 votes

Vegan Meringue Recipe

Meringues can be quite difficult to make in general but making them vegan… that’s another challenge. But don’t worry I’ve created a foolproof recipe so you can’t go wrong.
Course Dessert
Cuisine Gluten Free
Keyword vegan
Prep Time 25 minutes
Cook Time 1 hour
Servings 8

Equipment

  • Baking tray
  • Electric whisk/stand mixer
  • Piping Bag
  • Nozzle (optional)

Ingredients

  • 1 Can Juice from a can of chickpeas (Aquafaba)
  • 300 g Caster sugar
  • 1/2 tsp Cream of Tartar

Instructions

  • Preheat your over to 150°c/300 Fh and line your baking tray with grease proof paper.
  • Begin by whiping the aquafaba in a stand mixer or electric mixer for 10 mins. During this time it should double in size and be stiff.
    1 Can Juice from a can of chickpeas
  • Then you need to add the cream of tartar and gradually add the sugar as you whisk the aquafaba. Once all the sugar has been added, it will appear as traditional meringue. Thick, glossy, stiff [holds its shape]
    300 g Caster sugar, 1/2 tsp Cream of Tartar
  • All that’s left now is to transfer it to a piping bag with a star nozzle or a round tip (or whatever you fancy depending on the design you wanted) . I used a star nozzle.
  • The last thing to do now is to pipe vegan meringue kisses onto a baking tray lined with baking paper. Making sure to leave an approx 5cm gap between each meringue.
  • Bake for 1hr. When it's fully baked the meringue will be dry to the touch and should peel away from the baking/parchment paper.

Make sure to tag me @whiskmefree on Instagram and leave a review below if you follow this vegan meringue recipe. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!

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© Leena. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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10 Comments

  1. 5 stars
    Whaaaat??? Aquafaba? Not in a million years, I would have imagined that you can do meringues from that (and that it doesn’t taste like chickpeas).
    I always wonder how on earth people come out with the idea of “I’m going to turn this ‘chickpea juice’ into dessert”. LOL

    1. I know its pretty crazy!! But if you think about it, we can say the same thing about eggs “I’m going to turn this baby chick into a cake” you know 😅

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