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Hand holding a piping bag, piping Vegan Meringue on a baking tray next to a bag of Billington's Golden Caster Sugar
220Total Time
20Prep Time
2Bake Time
A challenge

Vegan Meringues

2 Reviews

  • Egg-Free Recipes
  • Dairy Free Recipes
  • Gluten Free
  • Nut Free
  • Vegetarian
  • Vegan Recipes

About the bake

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!

220Total Time
20Prep Time
2Bake Time
A challenge


  1. Step 1:

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

  2. Step 2:

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


    Supermarket food colours are too watery for this recipe; it is worth investing in professional food colouring gels.

  3. Step 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. Step 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.

    Eliminate grease

    Wipe your bowl and beaters with lemon juice or vinegar before you start to eliminate any invisible grease.

  5. Step 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. Step 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. Step 7:

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

    How much to pipe

    Pipe the mixture a quarter at a time. It becomes thin in the bag with the warmth of your hand so do it in stages.

  8. Step 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. Step 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. Step 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.

    How to recrisp meringues

    If the meringues do go sticky in the air you can recrisp them in a 100c/90fan/1/4gas oven for 15 minutes and they will be fine.


  • For The Meringues

    • 400g Chick peas (in water)
    • 100g Billington's Unrefined Golden Caster Sugar
    • 1 drop Food colouring (industrial grade vegan friendly)


  • Electric mixer

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