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Vegan Meringue

This vegan meringue is made with three ingredients—sugar, cream of tartar, and aquafaba, the liquid found in a can of chickpeas. It whips up just as quick and fluffy as traditional meringue and can be used on pies or as frosting.

When it comes to creating a pristine white, lofty meringue, it turns out you can be vegan and eat your meringue, too. The secret ingredient is aquafaba, the liquid in a can of chickpeas, and surprisingly it creates a vegan meringue as fluffy as the classic. Drop dollops of it on parchment and bake it into cookies, slather it on pie, harness it as frosting, heck, since there’s no pesky raw egg in it, you can even lick the whisk.–Angie Zoobkoff

Vegan Meringue

  • Quick Glance
  • 10 M
  • 15 M
  • Makes 6 to 7 cups


  • One (14 1/2-ounce) can no-salt-added chickpeas
  • 1/2 teaspoon cream of tartar
  • 1/2 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)


  • 1. Fit a stand mixer with the whisk attachment and strain the chickpea liquid into the bowl of the mixer. You should have between 1/2 and 3/4 cup. (Use the drained chickpeas for something else).
  • 2. Add the cream of tartar to the bowl. Whip on high speed until the mixture increases in volume and stiffens a bit, 3 to 6 minutes.
  • 3. Reduce the speed to medium-high and gradually add the sugar, a few tablespoons at a time, to the bowl. Blend until the meringue holds its shape when the whisk is lifted, stopping and scraping down the sides of the bowl as necessary, 2 to 4 minutes more. You should be able to hold the bowl upside down without the meringue falling out. (Otherwise, the meringue will not hold its shape when baked.) Use as desired.

Vegan Meringue Recipe © 2018 Chad Sarno | Derek Sarno. Photo © 2018 Eva Kosmas Flores. All rights reserved. All recipes and photos used with permission of the publisher.

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