Eggless meringue - proven recipes

Eggless meringue - proven recipes

Love sweet meringue but don't like eggs or have been eliminating animal products from your diet for a while? Nothing lost, because nothing is impossible. Jasmeen experts have prepared a special recipe for eggless meringue.

To make vegan meringues, you need aquafaba, which is the marinade from a can of cooked chickpeas. Why it's needed. Chickpeas are a legume and contain a lot of protein... plant protein. Eggless meringue tastes just as delicious as traditional meringue, although it is slightly less sweet and needs a bit more whisking.

Vegan Meringue


  • water from 1 can of Jasmeen brand chickpeas (about 200 ml)
  • pinch of salt
  • 250 g granulated sugar, but icing sugar may also be used
  • 1 teaspoon of potato flour
  • 1 teaspoon apple cider vinegar or lemon juice


All ingredients should be at room temperature. Drain the chickpeas (you can use them to make hummus or a salad). Transfer aquafab'e to a tall container or mixer bowl. Beat on high speed until stiff. Gradually add the sugar to the whipped cream, spoon by spoon, whisking all the while. At the very end add the wine vinegar or lemon juice and continue beating for a while. As with egg whites - you should get a thick, glossy, stiff foam. Put the froth in a piping bag and squeeze onto a baking tray lined with baking paper. Bake at 130ºC for about an hour, if necessary, e.g. if the meringues are large, extend the baking time by 20 minutes. After removing from the oven, bake for another hour or so so that the meringues are crispy on the top and slightly sticky in the middle.


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