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Vegan Meringues

Rated as 4.57 out of 5 Stars

"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."
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2 h 15 m servings 37 cals
Original recipe yields 25 servings (50 meringues)


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  • Prep

  • Cook

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  1. Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
  2. 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.
  3. Spoon mixture into a piping bag and pipe into small circles, about 1 inch in diameter, onto the prepared baking sheet.
  4. 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

Per Serving: 37 calories; 0.1 g fat; 8.6 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 34 mg sodium. Full nutrition

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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 a...

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 r...

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.

Just like egg white meringues!!! I followed the directions exactly and got amazing results! These turned out perfectly. Vegans and meat eaters alike loved them. I added small chocolate chunks ...

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 h...