Vegan Meringue

Vegan Meringue


Who says you need eggs for a delicious, fluffy meringue? This egg-free version showcases the starchy water from canned or cooked beans, having a very similar function to egg whites, in this light airy vegan staple recipe.
  • Serves: 5 cups
  • Active Time: 20 mins
  • Total Time: 35 mins
  • Views: 1,347
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    0% - I fed it to the dog


Step 1: Preparing the Meringue

• 1/2 cup (4 ounces) unsalted chickpea liquid, *previously reduced and chilled
• 1/2 tsp cream of tartar
• 4 ounces superfine or caster sugar (organic cane sugar ground in high speed blender or spice grinder)
• 1 tsp non alcoholic vanilla extract
• 1/2 teaspoon fresh lemon juice (optional, but suggested)


To start, place the bean liquid and cream of tartar in the bowl of a standing electric mixer fitted with whisk attachment.

*Note: Chickpea brine is one of the most neutral tasting, and reliable, it is the one we use most often in our aquafaba recipes.

Beat the mixture on low speed until the cream of tartar is incorporated and the liquid is just semi-opaque. Increase the speed to high and beat for an additional minute, or until opaque.

Reduce the speed to low and begin adding the sugar 1 tbsp at a time. After the first addition, raise the speed to high, beating for 1 minute after each addition.

After all of the sugar has been added, continue to beat for 10 minutes on high speed, scraping down the sides of the bowl with a spatula, once or twice. The meringue should be stiff, white and glossy. If not, keep beating until it is.

Reduce the speed to medium and slowly add the vanilla and lemon, if using. Immediately raise the speed to high and beat for another 3 minutes, or until the meringue is stiff, white and glossy and resembles marshmallow fluff. The total time needed depends on your mixer, the brine itself and whether or not it was first reduced etc. You cannot over beat aquafaba, so don’t worry.

Use this staple vegan recipe in multitude of desserts, such as a delicious Baked Alaska.


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