Vegan Egg Free Meringues

  • Total Time

    1h 20m
    • Prep Time

    • Bake Time

      1h 0m
  • Serves

  • Skill Level

  • Dietary Needs

    • Dairy free
    • Egg free
    • Gluten free
    • Vegan
    • Vegetarian

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These meringues are made using chick pea water rather than egg, which makes them Aquafaba meringues. This is a really easy recipe and the end result is amazing - Taste and texture is not compromised and they only take 20 minutes to prepare!


  1. Preheat the oven to 110ºc/90ºfan/gas 1/4 and line up to 4 baking sheets with baking parchment.

  2. Prepare your piping bags by painting 5 thin stripes of colour inside 4 bags.

    Top Tip: colourings
  3. Drain the chickpeas over a bowl and catch the water. Put the chickpeas to one side and put the water in your mixing bowl.

  4. With your mixer on full, whip the chickpea water until it forms soft peaks, like egg whites. This will take longer than egg whites, but you cannot overbeat chickpea water as you can egg, so keep going. It will happen.

    Top Tip: Eliminate grease
  5. When you have soft peaks, add the sugar a teaspoon at a time with the mixer still on full. Whisk the mixture hard until you have a stiff, glossy, meringue.

  6. Spoon the mixture a quarter at a time into your prepared bags and snip the bottom, to about the size of a pound coin.

  7. Quickly pipe pointy blobs of mixture onto your prepared baking sheets.

    Top Tip: How much to pipe
  8. Repeat with all your mixture. If your mixture slackens in the bowl while you are working, you can beat it to re-stiffen it.

  9. Bake the meringues for 2 hours. When the time is up, they should be dry and crisp. If not give them another 30 minutes.

  10. When cooked, turn off the oven. Leave the meringues to cool in the turned off oven with the door shut. DO NOT LEAVE THEM OUT IN THE AIR! This will cause them to turn into big sticky blobs. If you need to store them, put them in an airtight container.

    Top Tip: How to recrisp meringues

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