These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites - genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
additional:
15 mins
total:
2 hrs 15 mins
Servings:
25
Yield:
50 meringues
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Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.

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  • Drain chickpeas, reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar, 1 tablespoon at a time, as you continually beat until glossy peaks form, about 20 minutes; beat in vanilla extract until well incorporated.

  • Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.

  • Bake in the preheated oven until meringues are firm and come away easily from the parchment paper, about 90 minutes. Remove from the oven and allow to cool completely, at least 15 minutes.

Cook's Note:

You can use the cooking liquid from making chickpeas at home instead of using tinned. Simply strain well and be sure to cool the liquid to room temperature.

Editor's Note:

Nutrition data for this recipe includes the full amount of chickpeas and chickpea liquid. The chickpeas are included in the nutrition information, though they are not part of this recipe.

Nutrition Facts

37 calories; protein 0.6g; carbohydrates 8.6g; fat 0.1g; sodium 33.5mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/10/2016
Easy and delicious recipe. My can of chickpeas gave me 3/4 cup of liquid, so I adjusted the recipe for the whole amount. I suggest using sodium free chickpeas as the regular kind have a savory aftertaste. Thank you for the recipe. Read More
(19)

Most helpful critical review

Rating: 3 stars
06/05/2018
These intrigued me enough that I had to try them just for fun. I was pretty shocked they worked! Here are a whole bunch of random notes: 1: If you have lots of extra liquid, just toss it. The recipe is pretty huge on its own. 2: If you have a stand mixer, use it! Mine batch whipped up after 10 minutes, but my arm was dying. I was wishing I'd broken out the Kitchenaid. 3: Don't skip the vanilla. The flavor was weirdly funky before that addition. 4: If you have a large star piping tip (Wilton 1M or 2D), go ahead and give it a try. The small star was tough to pipe, but once I switched it was easy. 5: Along with parchment I also tried silpat mats (worked!) seasoned stoneware (didn't work) and mini cupcake tins (unsprayed didn't work, sprayed sort of worked but the bottoms were oily. Ew.) 6: Moisture will really affect these after baking. I did dishes while these were on the pans nearby, and they were much softer and stickier than 10 minutes before. I don't think you could sandwich frosting or jam between them like for macarons, or store them for more than a day. I'm giving these three stars because although these are cool and tasted fine, I don't think they'd be useful for an actual dessert. Read More
(13)
25 Ratings
  • 5 star values: 15
  • 4 star values: 5
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/10/2016
Easy and delicious recipe. My can of chickpeas gave me 3/4 cup of liquid, so I adjusted the recipe for the whole amount. I suggest using sodium free chickpeas as the regular kind have a savory aftertaste. Thank you for the recipe. Read More
(19)
Rating: 3 stars
06/05/2018
These intrigued me enough that I had to try them just for fun. I was pretty shocked they worked! Here are a whole bunch of random notes: 1: If you have lots of extra liquid, just toss it. The recipe is pretty huge on its own. 2: If you have a stand mixer, use it! Mine batch whipped up after 10 minutes, but my arm was dying. I was wishing I'd broken out the Kitchenaid. 3: Don't skip the vanilla. The flavor was weirdly funky before that addition. 4: If you have a large star piping tip (Wilton 1M or 2D), go ahead and give it a try. The small star was tough to pipe, but once I switched it was easy. 5: Along with parchment I also tried silpat mats (worked!) seasoned stoneware (didn't work) and mini cupcake tins (unsprayed didn't work, sprayed sort of worked but the bottoms were oily. Ew.) 6: Moisture will really affect these after baking. I did dishes while these were on the pans nearby, and they were much softer and stickier than 10 minutes before. I don't think you could sandwich frosting or jam between them like for macarons, or store them for more than a day. I'm giving these three stars because although these are cool and tasted fine, I don't think they'd be useful for an actual dessert. Read More
(13)
Rating: 5 stars
11/21/2017
I made these by hand & it was much easier to start than eggs. I would suggest lowering the temperature for the last 10 minutes & cook them for longer. this is a wonderfull recipe for when you have leftover chickpea fluid. I did not add the vanilla & it made it taste odd but great. Read More
(3)
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Rating: 5 stars
11/24/2018
This is unbelievably good. You can't tell the difference if you follow the recipe do NOT omit the vanilla extract. It is needed to fool your taste buds. No one could tell this was vegan. Will definitely make it again. Read More
(2)
Rating: 4 stars
08/21/2018
I really enjoyed making these. Follow the advice of the other people on here about them though. I accidentally used a smidge too much of vanilla essence and they took aagggggeeeeessssss to bake. Best recipe I've found soo far Read More
(1)
Rating: 5 stars
02/17/2020
So great! I make these for my vegan friend and she loves them. "they taste just like lucky charm marshmallows!" Read More
(1)
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Rating: 5 stars
01/26/2018
I made and they are sooooooooo goooood. I plan to make them again. The only issue i had was the shape but that was my own fault. but it was very delicious. Read More
(1)
Rating: 5 stars
10/15/2018
This is the first time I ve made meringues EVER so I wasn t skilled at all in this case. The recipe is pretty foolproof: drain the chickpea liquid add the sugar and cream of tartar and whip it. I didn t experience any difficulties in this case. I added vanilla chai tea mix and it gave these a really delicious unique flavor. But these are more of a crunchy meringue but I think you could adjust the cooking time to make them chewy inside (if that s what you re into). Overall LOVE this recipe. Read More
(1)
Rating: 5 stars
10/10/2018
yummy yummy. can hardly believe this is chickpea juice. i mean really? it will blow your mind and fool your kids. Read More
(1)
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