Vegan Meringues

Vegan Meringues: Light, airy and melt-in-your-mouth delicious. Image: Ursula Lake

Vegan Meringues – All the taste, the plant-based way

If you are trying to follow a more plant-based diet but crave a zingy lemon meringue pie, this recipe is for you.

Vegan Meringues

Vegan Meringues: Light, airy and melt-in-your-mouth delicious. Image: Ursula Lake

Satisfy your sweet tooth the vegan way with these delicately crisp-on-the-outside and soft-on-the-inside vegan meringues. As unbelievable as it may sound, it’s really possible to bake crunchy meringues without ever going near an egg. You just need to get your hands on some aquafaba.

Despite the exotic-sounding name, “aquafaba” literally means “bean water”.  So, chances are you have seen plenty of it in your lifetime. It’s the liquid that tinned chickpeas come in. So, next time you cook with chickpeas, save the aquafaba to create the most deliciously light and airy vegan meringues that melt on your tongue.

It would be lovely to say that this was a highly nutritious recipe but it’s not really. The aquafaba simply replaces the egg whites and the rest is basically sugar. But if you are trying to follow a more plant-based diet but crave a zingy lemon meringue pie, this recipe is for you. This vegan meringue recipe is also perfect for topping a vegan cheesecake with a mini meringue. You can find this mouth-watering recipe in Ursula Lake’s recipe book.

This vegan meringue recipe works best for preparing smaller meringues. Enjoy!

Vegan Meringues

3 from 1 vote
Recipe by Ursula Lake Course: DessertCuisine: VeganDifficulty: Easy


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  • 400 tin 400 chickpeas (150 ml of aquafaba)

  • 150 g 150 golden caster sugar

  • teaspoon cream of tartar

  • a pinch of salt

  • 1 teaspoon 1 vanilla paste


  • Prepare a couple of baking trays with baking paper and warm the oven to 110°C / 90 fan / gas mark 1/4.
  • Drain the tin of chickpeas over a very clean and dry bowl of a stand mixer or a large mixing bowl if you are using an electric whisk. Please note that the chickpea water (aquafaba) cannot be whisked with a hand whisk unless you have endless patience and want a serious arm workout. You will be whisking for days unless you use an appliance.
  • Place the chickpeas in a bowl in the fridge to use for something else later. Ursula Lake’s recipe book has many recipes where you can use chickpeas.
  • Ideally, the chickpea water should measure 150 ml. Place the mixing bowl on a digital scale while doing this to check that you are accurate. An average tin of chickpeas generally contains about 150 ml aquafaba, but it’s sometimes a little over, so it’s worth checking.
  • Add a pinch of salt to the water and whisk at the highest speed until the aquafaba turns stiff and white (just like an egg white would). Try the famous “holding it over your head” test to make sure you have whisked enough.
  • In a separate bowl, combine the sugar and cream of tartar.
  • Start adding the sugar mixture one tablespoon at a time, making sure that the sugar is really dissolved before you add the next one. You can test it by rubbing a little of the mixture between very clean fingers to check if it feels grainy. If it does, then keep on until it feels smooth.
  • Once all the sugar has been added, add the vanilla and mix on high speed for a couple more minutes until the mixture looks glossy and thick.
  • Spoon the mixture onto prepared baking trays allowing a bit of space for the meringues to spread while they cook. Pipe the meringues directly onto the tray using a piping bag or simply spoon even heaped piles of the mixture onto the tray.
  • Place the trays in the preheated oven and bake for 2 hours until the meringues are crisp on the outside. Don’t open the oven, not even once. Trust that all is well!
  • After two hours, turn the oven off and leave the meringues to further dry and totally cool down. A clever trick is to make the meringues about 2 hours before bedtime so that you can turn the oven off as you go to bed and leave the meringues to cool overnight.
  • Store the meringues in an airtight container. They should last at least a week.
  • For a very simple pudding, mix up some coconut yoghurt with a little vanilla bean paste. Smash up a few meringues and layer them in a bowl with the coconut yoghurt and some fruit. Berries work particularly well for a vegan take on an Eton mess.

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Looking for more vegan dessert recipes to satisfy your sweet tooth? We have so many great suggestions for you to try, just check out our recipes. If you would like to try out more recipes like this one, you can order Ursula Lake’s recipe book here. Or follow her on Instagram to see what is cooking in her kitchen.