Vegan (egg-free) meringue

Have you heard about the vegan meringue sensation currently doing the rounds on the internet? They are made from something you would normally throw away. Or, more accurately, drain away…

Any ideas? No? It’s the water from a can of chick peas! The reason this works is the proteins from the chick peas work in the same way as the protein in egg white. I’ll admit I was a little skeptical at first, but also curious enough to give it a go.


Liquid from one can of chick peas (this gave me just under 200ml)
1 cup/250ml volume of sugar (I used 1/3 cup stevia and 2/3 granulated sugar)
1/8 tsp vinegar
1/4 tsp vanilla extract

Preheat the oven to 100 degrees Celsius. I used my stand mixer with the balloon whisk attachment. Start by putting the chick pea water and vinegar into the bowl and whisking on high speed until you have stiff white peaks. I’ve read that you can’t really over-whisk and that some people have needed to whisk for a long time to get fluffy peaks, so hang in there and don’t stop too soon!

Once you’ve got your stiff peaks then add the sugar, one spoonful at a time whilst still whisking on high speed. Continue mixing until all the sugar has dissolved and the texture in smooth and fluffy, just like a traditional meringue.

Finally add the vanilla extract and whisk until all mixed in.


Form into whatever shapes you wish, I think it’s probably even strong enough to pipe. I decided to do one large and several individual size.


Place in the centre of your oven for about an hour and a half*. Once the time is up, don’t open the door, instead leave the meringues in the oven until they and the oven have completely cooled, at least 3 hours but longer if you can.

Now you’ll have some delicious vegan meringues to use for whatever fancy puds you desire! I’m thinking pavlova, maybe some Eton mess, who knows! I’m sure there will be recipes using this meringue-y goodness coming your way soon though 🙂

*I think mine actually needed to cook for longer as they were a bit gooey in the centre and the top broke off the bottom when I tried to remove them from the baking paper.


However the taste and texture of the top parts was excellent and I will definitely be trying this again. I think for a first attempt these are not too bad, and perfect for just shoving in my face an Eton mess type dessert 😉 Happy baking!

3 thoughts on “Vegan (egg-free) meringue

  1. Pingback: Eton mess | Catriona

  2. Pingback: Vegan lemon curd | Catriona

  3. Pingback: Lemon meringue pie! Well, sort of… | Catriona

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