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  • Pierre Schaeffer

Vegan meringue recipe

Updated: Feb 10, 2021


This recipe is based on French meringue with one main difference: I have replaced the egg whites with aquafaba.

Aquafaba is also known as chickpea water. It is the viscous water that you will find in your tinned chickpeas. It is a great substitute for egg whites when preparing vegan friendly recipes.


100g aquafaba

200g caster sugar


Preheat the oven to 110C/ 100C fan/gas.

Place the aquafaba in a clean, dry mixing bowl.

Beat it on medium speed with an electric hand whisk (You can use a standup mixer too) until the mixture gets foamy and white in colour.

On high speed, gradually add the sugar, whisking all the time until the whites reach soft peaks.

Using a piping bag with the nozzle of your choice, shape your meringues onto a tray lined with baking paper. (You van also shape them with a spoon if you prefer).

Bake them in the oven for 90 minutes.


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