Aquafaba meringues

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This aquafaba meringue recipe is a must have for any budding vegan baker, and can be used in all manner of delicious desserts, from a seasonal pavlova to classic Eton mess. This recipe is taken from Mildreds Vegan Cookbook, published by Mitchell Beazley. Images by Matt Russell.

First published in 2018

Aquafaba is one of the most exciting vegan food discoveries of recent years. The name simply means bean water and is the starchy water that is drained from cooked pulses, but most commonly chickpeas. This liquid contains proteins from the pulses and can therefore be used in many of the ways in which egg whites are used. New applications are being discovered all the time, and one of the most exciting is that it can be whipped to high soft peaks, making vegan meringues a reality.

While aquafaba is easy to use, you can run into difficulties if it’s the wrong consistency, so the basic rule of thumb is that it should be similar to that of egg whites. The liquid drained from good-quality canned or jarred chickpeas has good viscosity and should fit the bill. We’ve experimented with lots of different methods using cider vinegar, cornflour and so on, but have found that the plain caster sugar approach works the best.




Aquafaba meringues

  • 400g of tin of chickpeas, (should yield 100ml aquafaba)
  • 1 pinch of vanilla seeds, scraped from a pod
  • 110g of caster sugar


  • Food mixer with whisk attachment


Preheat the oven to 130°C/gas mark 1/2. Line 2 large baking sheets with silicone mats or baking parchment
Whisk the aquafaba in a stand mixer fitted with the whisk attachment at high speed for at least 15–20 minutes until stiff white peaks have formed
Mix the vanilla seeds into the sugar. With the mixer running, add the sugar a few tablespoons at a time, whisking well after each addition until the sugar granules have dissolved before adding the next batch
When all the sugar is incorporated and the meringue mixture is thick and glossy, it’s ready
Spoon full, but not heaped, large serving spoons of the meringue mixture onto the lined baking sheets, spaced apart. Alternatively, spoon the mixture into a large meringue piping bag fitted with a large piping nozzle and pipe the meringues for a neater finish
Bake for 1¾–2 hours until the meringues are fairly firm on top and on the base, but check by removing one from the oven and leaving to cool for a few minutes
When ready, remove from the oven and leave to cool completely on the mats or paper. If you don’t have anything else to put in the oven, you can leave them in the switched-off oven to cool
First published in 2018

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