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What would you say if we told you it's possible to make EGG-FREE meringues?

Now what would you say if we told you- you can make them with your left over chickpea water?

Crazy right!!?? But possible, and a very tasty vegan desert idea.

This crispy, lighter-than-air, mini vegan meringue recipe is perfect for pimping a fruit salad, ice cream, naught cereal, or just snacking on! Crumble your meringue onto an Eton mess or dip in melted chocolate, the sweet, sweet possibilities are endless 😋 You only need a food processor (or a determined whisking-arm) and 3 ingredients!

A delicious and very impressive vegan pudding idea!




  • 140ml aquafaba (the drained water from 1 x 400g tin chickpeas)
  • ½ tsp cream of tartar
  • 100g caster sugar


  1. 1.

    Stand mixer | Line 3 baking sheets with parchment paper | Preheat oven to 180°C

    First, make the meringue | Pour the aquafaba into the mixer | Turn the mixer on to high and leave it running | Add the cream of tartar and continue to beat | After 2 minutes add the caster sugar, one spoonful at a time | Beat on high for 10–15 minutes | It’s ready when the aquafaba has magically transformed into a thick, meringue-like mixture that won’t fall off a spoon turned upside down

    Now, make the Micro Meringues | Spoon the meringue mixture on to the lined baking sheets to make nests about 2cm wide, no more than 1cm high and smooth on top, leaving 2cm between each meringue

    Now, bake the Meringues | Put the trays in the oven and immediately reduce the heat to 100°C | Bake for 2 hours, then turn off the heat, leave the door closed and let the meringues cool completely

    Time to serve | Sprinkle the meringues over vegan desserts to give a pop of crunch and colour