vegan Meringue stack

Make vegan meringues

Turn aquafaba – the liquid from a tin of chickpeas – into one of this fabulous vegan alternatives to egg-based favourites

By , 24 January 2020

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Make vegan meringues
  • Cook: 3 Hours
    plus cooling

  • Serves: 8

Nutritional Info
Each 49g serving contains
  • Energy

    379KJ

    91KCAL

    5%
  • Fat

    0.0g

    low

    0%
  • Saturates

    0.0g

    low

    0%
  • Sugars

    20.9g

    high

    23%
  • Salt

    0.00g

    low

    0%
of your reference intake.
Typical energy values per 100g: 774kJ/185kcal.
Ingredients
  • 100g frozen raspberries
  • 40g caster sugar
  • 1tbsp water
  • 100ml liquid from a shaken tin of chickpeas
  • 120g caster sugar
  • 1tsp cream of tartar
  • 2tsp cornflour
Method
  • For the coulis, put the raspberries, caster sugar and water into a small pan. Bring to a simmer and cook for 10-12 mins until thick. Press through a sieve and discard the seeds. Allow to cool completely.

  • Preheat the oven to 120C/100C Fan/Gas ½. Line 2 large baking trays with baking paper.

  • Put the liquid from a shaken tin of chickpeas into a processor (or use a handheld mixer) and beat for 10-15 mins until it forms stiff peaks.

  • In a separate bowl, stir together the caster sugar, cream of tartar and cornflour. Beat into the meringue a spoonful at a time until incorporated and not grainy.

  • Put 4 dollops of the mixture onto each tray, and top each with 1-2tsp of the coulis. Dip a cocktail stick or the end of a spoon into the coulis and swirl to make a marble effect.

  • Bake in the centre of the oven for 2-2½ hrs until the outside of the meringues is crisp. Remove from the oven and leave to cool.

  • Use straight away or store at room temperature in an airtight container for up to 2 days.