Vegan Meringues

Ingredients

• 425 g (15 oz)tin of chickpeas
• 1.25 ml (¼ teaspoon)cream of tartar
• a pinchkosher salt
• 170 gsuperfine sugar

Instructions

1. 1

   Gather equipment

   You will need a large pastry bag and a large star or round piping tip.

2. 2

   Prepare the trays

   Heat the oven to 120°C and line two baking sheets with baking parchment.

3. 3

   Whip the aquafaba

   Strain the chickpeas straight into the bowl of a stand mixer; you should have about 180 ml (¾ cup) liquid. Keep the chickpeas for another use. Add the cream of tartar and a pinch of salt, then beat on medium-high until very foamy. With the mixer running, add the sugar 1 tablespoon at a time. Continue beating until the mixture is stiff and glossy, about 4 minutes.

4. 4

   Pipe and bake

   Spoon the mixture into a large pastry bag fitted with a large star or round tip. Pipe 5 cm (2-inch) mounds onto the prepared trays, spacing them about 5 cm (2 inches) apart. Bake until set and no longer glossy, about 2 hours, swapping the trays from top to bottom halfway through. Turn off the oven and leave the meringues inside, with the door closed, for about 1 hour more so they dry out.

What are vegan meringues?

Meringues are baked sweets made by whipping a liquid with sugar until it holds airy peaks, then drying the mixture in a low oven. This version uses aquafaba, the liquid from cooked chickpeas, in place of egg whites.

Aquafaba became popular in plant-based cooking as a way to make egg-free foams. Here, cream of tartar helps stabilise the chickpea liquid, while superfine sugar dissolves readily during whipping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 28 calories, 0g protein, 7g carbs, 0g fat.

Most of the energy and carbohydrate in each meringue comes from the sugar; the chickpea liquid contributes only a small amount of protein and other nutrients. Serve a few alongside fresh fruit or berries for a more rounded snack, keeping any moist topping separate until serving.

The chickpea liquid matters

Aquafaba: strain the tin straight into the mixing bowl and aim to retain the roughly 180 ml specified in the method. Save the chickpeas for another meal rather than discarding them.

Sugar: add it gradually, one tablespoon at a time, once the liquid is foamy. A steady addition helps it incorporate into the whipped mixture.

Look for stiff, glossy peaks

Whipping: begin with the cream of tartar and salt, and beat until the liquid is very foamy before adding sugar. The mixture is ready when it looks glossy and holds stiff peaks rather than drooping.

Piping: keep the mounds around 5 cm across and leave space between them. A star tip gives ridged edges, while a round tip makes smoother shapes.

Dry them gently

Low heat: bake at 120°C until the meringues are set and their surfaces are no longer glossy. The long bake dries them rather than browning them.

Oven rest: after switching off the oven, leave the door closed for another hour. This final drying period helps the centres lose moisture before the meringues are moved.

Plan for the long bake

The active preparation is brief, but baking and drying take about three hours in total. Allow extra time for whipping and piping when planning the full 330-minute recipe.

Tray rotation: swap the top and bottom baking sheets halfway through the bake so both trays spend time in each position.

Serving ideas

Serve the meringues as they are with tea or coffee, or use them as a crisp topping for fruit and plant-based yoghurt. Keep wet toppings separate until serving so the shells stay crisp.

They are also handy for assembling individual desserts: crumble a few over berries, or layer them with fruit just before eating.

Recipe notes & tips

• Use a clean, dry mixer bowl so the aquafaba can whip up properly.
• Add the sugar slowly rather than tipping it all in at once.
• Use a piping bag to keep the mounds a similar size for more even baking.
• Rotate the trays from top to bottom halfway through the bake.
• Let the meringues finish drying in the switched-off oven before handling them.

Variations

• Vanilla: fold in a little vanilla extract once the mixture is glossy.
• Citrus: add finely grated lemon zest for a fresh aroma.
• Chocolate: dust the cooled meringues lightly with cocoa powder.
• Coloured swirls: streak the inside of the piping bag with a little food colouring before filling it.
• Dessert topping: crush a few meringues over berries just before serving.

Common mistakes to avoid

• Adding sugar too quickly: the mixture may not become smooth and stable; add it a tablespoon at a time.
• Stopping at soft peaks: the mounds can lose their shape; beat until the peaks are stiff and glossy.
• Crowding the trays: the mounds need room between them; leave about 5 cm of space.
• Baking until browned: these are meant to dry at low heat; remove them from active baking when set and no longer glossy.
• Opening the oven during the final rest: the temperature drops and drying is interrupted; leave the door closed for the full hour.

How to store

Once completely cool, store the meringues in an airtight container at room temperature for up to 3 days. If they soften, try drying them briefly in a low oven and allow them to cool before storing again.

Frequently asked questions