Whisk me free

The Best Foolproof Vegan Meringue Recipe

Why This Recipe Is So Great

01 Requires everyday pantry ingredients

02 Storage: Last up to 3 months when frozen

05 Naturally gluten free and soy free.

06 Doubles in size and looks just like normal meringue

Yeast Package
Flour Bag
Flour Bowl

Step 1

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. Then you need to add the cream of tartar and gradually add the sugar as you whisk the aquafaba.

Step 2

Once all the sugar has been added, it will appear as traditional meringue. Thick, glossy, stiff [holds its shape]

Step 3

Transfer to a piping bag with a star nozzle or a round tip and pipe vegan meringue kisses onto a baking tray lined with baking paper.  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.