Eggless Vegan Meringues | How to make Eggless Vegan Meringues

By Rashmi Satish  |  25th May 2016  |  
4.5 from 2 reviews Rate It!
  • Eggless Vegan Meringues, How to make Eggless Vegan Meringues
Eggless Vegan Meringuesby Rashmi Satish
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About Eggless Vegan Meringues Recipe

Recipe adopted from the lazy cat Kitchen blog.

Eggless Vegan Meringues is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of French cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Eggless Vegan Meringues at your home. Eggless Vegan Meringues by Rashmi Satish will help you to prepare the perfect Eggless Vegan Meringues at your home. You don't need any extra effort or time to prepare this. It just needs 25 minute for the preparation and 75 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Eggless Vegan Meringues.

Eggless Vegan Meringues

Ingredients to make Eggless Vegan Meringues

  • 120 ml / ½ cup aquafaba / chickpea brine, chilled (see notes)
  • ½ tsp white vinegar (optional)
  • 125 g / ½ cup + 2 tbsp fine caster sugar

How to make Eggless Vegan Meringues

  1. Line a baking tray with a fresh (it is important that the surface is grease-free) sheet of baking paper. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this).
  2. In a large, clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this) beat chickpea water with an electric whisk or use a stand mixer until you get stiff peaks. You may want to add ½ tsp of vinegar to speed up.
  3. To test if whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start sliding down, you can start adding sugar. Otherwise, keep on whipping until the mixture stays in the bowl when inverted.
  4. Start adding sugar very slowly, tablespoon by tablespoon, whipping well after each addition. Continue until all the sugar has been added. By now, the mixture should become beautifully glossy, thick and sticky – no different to an egg-based one.
  5. Take a clean ziplock / sandwich bag and trickle ½ tsp of beetroot juice inside making sure it coats the insides of the bag and doesn’t gather at the bottom. Now spoon meringue mixture into the bag – you may want to lay the bag on its side.
  6. Cut the corner of your filled bag off – start with a small hole and make it larger if needed. Hold the bag perpendicular to the tray and squeeze small blobs of the mixture onto the tray and quickly pull away after each blob. Allow some space.
  7. Bake for about 75 minutes, then turn the oven off but leave the tray with meringue drops inside with the oven’s door slightly open for another 45-60 minutes for the meringues to dry out fully. Keep the meringues in an airtight container.

My Tip:

Follow the recipe to the dot. *Aquafaba (AF) or bean brine is leftover cooking water from cooking most legumes. I use chickpea water and have not tried using any other type yet. You can get it from a can of low sodium chickpeas or make your own. I recommend the latter as that way you can simply not add any salt. When making your aquafaba, soak dry chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil and then simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down before using – I refrigerate my AF for a day before whipping up my meringues.

Reviews for Eggless Vegan Meringues (2)

Bindiya Sharma2 years ago

Nice..thanks for the detailed instructions.

Harmandeep Kaur2 years ago

Wonderful! Can't wait to try :)