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Vegan meringues New-recipe-icon

Whip up some crunchy meringues for a showstopping summer dessert. This recipe uses vegan 'aquafaba' (chickpea water) in place of traditional eggs 

  • Prep: 20 mins
    Cook: 1 hrs 15 mins
  • Makes 10 - 12
  • Easy
  • Makes 10 - 12
  • Easy
  • Calories 39
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 8
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.1

Nutrition per serving

  • Calories 39
  • Carbohydrates 10
  • Saturated Fat 0
  • Sugar 8
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0.1

Ingredients

  • 400g can chickpeas
  • 100g golden caster sugar

Method

  1. Heat oven to 110C/90C fan/gas ¼ and line a baking tray. Drain a 400g can of chickpeas over a bowl, and save the chickpeas for another recipe.

  2. Using an electric whisk, whisk the chickpea water to soft peaks, like egg whites. Add 100g golden caster sugar, a little at a time, whisking constantly until thick and glossy.

  3. Spoon or pipe the meringue in blobs, about 8cm wide, over the tray. Bake for 1 hr 15 mins until crisp. Leave to cool, then you can pile with soya cream and fruit for a delicious vegan dessert.

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