Vegan Meringues

    2 hours 5 minutes

    These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.

    52 people made this

    Makes: 12 meringues

    • 1 (400g) tin chickpeas in water
    • 1/4 teaspoon cream of tartar
    • 150g caster sugar
    • 1/2 teaspoon vanilla essence, optional

    Preparation:35min  ›  Cook:1hour30min  ›  Ready in:2hours5min 

    1. Preheat the oven to 100 degrees C. Line a baking tray with baking paper.
    2. Drain the tin of chickpeas, reserving 125ml of liquid. Save the chickpeas for another use.
    3. Place the chickpea liquid into a mixing bowl and add the cream of tartar. Using an electric handheld mixer, whisk until soft peaks form.
    4. Gradually add the sugar, a tablespoon at a time, until firm glossy peaks form (this can take up to 20 minutes). Add the vanilla, if using, and whisk until well incorporated. Spoon the mixture into a piping bag.
    5. Pipe the meringue mixture into small circles, about 3cm in diameter, on the prepared baking tray.
    6. Bake in the preheated oven for about 90 minutes, or until firm and they come away easily from the baking paper. Remove from the oven and allow to cool completely before serving and enjoying.


    You can use the cooking liquid from cooking chickpeas at home instead of using tinned. Simply strain well and be sure to cool the liquid to room temperature.

    Watch a video of it being made…

    How to Make Vegan Meringues
    How to Make Vegan Meringues

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    Reviews and Ratings
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    Reviews in English (19)


    Easy and so delish!  -  31 Oct 2016


    Easy and delicious recipe. My can of chickpeas gave me 3/4 cup of liquid, so I adjusted the recipe for the whole amount. I suggest using sodium free chickpeas as the regular kind have a savory aftertaste. Thank you for the recipe.  -  10 Jul 2016  (Review from Allrecipes USA and Canada)


    These intrigued me enough that I had to try them just for fun. I was pretty shocked they worked! Here are a whole bunch of random notes: 1: If you have lots of extra liquid, just toss it. The recipe is pretty huge on its own. 2: If you have a stand mixer, use it! Mine batch whipped up after 10 minutes, but my arm was dying. I was wishing I'd broken out the Kitchenaid. 3: Don't skip the vanilla. The flavor was weirdly funky before that addition. 4: If you have a large star piping tip (Wilton 1M or 2D), go ahead and give it a try. The small star was tough to pipe, but once I switched it was easy. 5: Along with parchment I also tried silpat mats (worked!) seasoned stoneware (didn't work) and mini cupcake tins (unsprayed didn't work, sprayed sort of worked but the bottoms were oily. Ew.) 6: Moisture will really affect these after baking. I did dishes while these were on the pans nearby, and they were much softer and stickier than 10 minutes before. I don't think you could sandwich frosting or jam between them like for macarons, or store them for more than a day. I'm giving these three stars because although these are cool and tasted fine, I don't think they'd be useful for an actual dessert.  -  01 Nov 2017  (Review from Allrecipes USA and Canada)