Vegan meringues on a surface and in a dessert

Vegan meringues

Name: Vegan meringues
Total time: 2 h 30 min
Yield: Serves 8
Ingredients: 200ml coconut cream chilled; 300g frozen berries blended with 3 tbsp maple syrup to serve; to serve maple syrup; 400g tin chickpeas; ½ tsp cream of tartar; 115g icing sugar; 1 tsp vanilla extract

Published: September 1, 2021 at 10:45 AM

Save recipe

Serves 8

Easy

Total time: 2 hrs and 30 mins

+ cooling

A star rating of 5 out of 5.1 ratingRate

loading...

Get 5 months for £5 when you subscribe today

Whip up some light and crispy vegan meringues using the brine water from a tin of chickpeas (a.k.a. aquafaba) in place of eggs. These dairy-free treats look beautiful on a pavlova or cake.

Vegan

Skip to ingredients

Alternatives

Complete the dish

Make these vegan meringues, then check out our vegan fudge, vegan pastry, vegan crêpes, vegan pancakes and vegan ice cream. This recipe uses aquafaba as a vegan substitute for eggs. For more information, read our guide on what is aquafaba and where to buy it.

For more meringue ideas check out our classic meringues, lemon meringue pie, hazelnut meringues and Italian meringue.

Ingredients

Nutrition

200ml coconut cream

chilled
300g frozen berries

blended with 3 tbsp maple syrup to serve
to serve maple syrup

VEGAN MERINGUE

400g tin chickpeas
½ tsp cream of tartar
115g icing sugar
1 tsp vanilla extract

Nutrition: per serving

kcal150
fat5.1g
saturates4g
carbs22g
fibre2.2g
protein2.6g

Method

step 1

Heat the oven to 110C/fan 90C/gas ¼. Drain the chickpea liquid into a bowl (save the chickpeas to make one of these recipes). Beat the brine on a high speed using the whisk attachment on a stand mixer, or using electric hand beaters. Beat for around 5 minutes, until very light and fluffy. It should have doubled in volume.
Add the cream of tartare, then add the icing sugar, 1 tbsp at a time, fully incorporating each tbsp before adding the next. When all the sugar has been added, mix in the vanilla and whisk until you get stiff glossy peaks. Transfer the mix to a piping bag with a plain or star nozzle.
step 2

Pipe small mounds of meringue onto a parchment-lined baking sheet. Bake for 2 hours, and don’t open the door while cooking. Leave to cool in the oven with it turned off for 2 more hours, then cool completely. Store in an airtight container.
step 3

To serve, whip the coconut cream until fluffy, and spoon it over small dishes of meringues. Finish with a drizzle of berry sauce.

Use the chickpeas from your vegan meringues to make one of our easy midweek recipes...

Chickpea and squash coconut curry in a grey pan

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.1 rating

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue