Vegan Meringues

Vegan Meringues


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These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess. Watch this recipe being made in the Allrecipes Vegan Meringues Video.


Makes: 12 meringues

  • 1 (400g) tin chickpeas in water
  • 1/4 teaspoon cream of tartar
  • 150g caster sugar
  • 1/2 teaspoon vanilla essence, optional

Preparation:35min  ›  Cook:1hour30min  ›  Ready in:2hours5min 

  1. Preheat the oven to 100 degrees C. Line a baking tray with baking paper.
  2. Drain the tin of chickpeas, reserving 125ml of liquid. Save the chickpeas for another use.
  3. Place the chickpea liquid into a mixing bowl and add the cream of tartar. Using an electric handheld mixer, whisk until soft peaks form.
  4. Gradually add the sugar, a tablespoon at a time, until firm glossy peaks form (this can take up to 20 minutes). Add the vanilla, if using, and whisk until well incorporated. Spoon the mixture into a piping bag.
  5. Pipe the meringue mixture into small circles, about 3cm in diameter, on the prepared baking tray.
  6. Bake in the preheated oven for about 90 minutes, or until firm and they come away easily from the baking paper. Remove from the oven and allow to cool completely before serving and enjoying.


You can use the cooking liquid from cooking chickpeas at home instead of using tinned. Simply strain well and be sure to cool the liquid to room temperature.

Watch a video of it being made…

How to Make Vegan Meringues
How to Make Vegan Meringues

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