RECIPE: Vegan Meringues

vegan meringues

Celebrate World Vegan Month with a delicious sweet treat!

Vegan Meringues



125ml aquafaba (liquid from a drained tin of chickpeas)
½ teaspoon cream of tartar
125ml caster sugar (we like to use unbleached caster sugar)
1½ teaspoons vanilla extract


1.Preheat the oven to 120ºC/250ºF.
2.Line a baking tray with non stick paper.
3.Place the aquafaba into a very large and clean mixing bowl.
4.Add the cream of tartar to the aquafaba and beat the mixture using an electric mixer until it looks white and glossy.
5.Add the vanilla to the mixture and beat it in well.
6.Then slowly start adding the sugar with the beater running all the while.
7.Continue to do this until all of the sugar has been used up and the meringue looks smooth and shiny.
8.Using two teaspoons drop the mixture off onto the lined baking tray but leave a little space between each meringue to allow for slight expansion.
9.Bake the tray in the oven that must be preheated. Meringues go into an oven where the temperature is falling. If the correct temperature has not been reached when the meringues go in, the rising temperature will cause the meringues to become overly brown.
10.After an hour check the meringues, they should not have coloured too much and ought to be firm to the touch. If sticky, they will need further baking. Keep checking the meringues until they are properly cooked. When they are baked through, turn the oven off and leave the meringue in to cool completely before storing in an airtight container.