Egg-free meringue (vegan chickpea wizardry)


Vegan wizardry with chickpeas and sugar

Yes, really. Vegan meringue. I was quite surprised to learn that this was possible, even without fancy, expensive ingredients that I could not pronounce. I was even more surprised that it could be made by using something normally thrown away: the water from a can of chickpeas.

Thanks to Kim for sharing the video from KO Rasoi with me, and the recipe I followed more closely from Wallflower Girl.


  • The brine from one 400g can of chickpeas in water (must be unsalted!)
  • 125 g icing sugar
  • ½ tsp cream of tartar
  • tiny drop of vanilla extract
  • (optional) yellow food colour gel (I did not use this)

In case you are wondering, it doesn’t taste of chickpeas, it tastes of sugar (much like regular meringue doesn’t taste like egg, it tastes like sugar).


  1. Pre-heat the oven to 110°C and line a baking tray with greaseproof paper.
  2. Drain the can of chickpeas into a food processor with a whisk attachment (or equivalent). Whisk for 5 minutes; it will be white, foamy and twice the size (no, really).
  3. Add the cream of tartar and whisk again for another minute. Slowly add the sugar while whisking some more until the mixture stiffens and becomes glossy (add the vanilla and food gel if using it).
  4. Spoon the mixture into a piping bag and, using a large star nozzle, pipe onto the baking tray some spirals, nests or cups.
  5. Bake for 2 to 2½ hours and keep the door shut at all times! I turned the oven up to 150°C for the last 30 minutes to get slightly toasted edges, but take care if you try this. Leave them to cool for an hour in the oven.
  6. I understand that they will keep in an air-tight container in the fridge for a week and the freezer for longer, but I’ve not tried this yet!
  7. Serve with whipped coconut cream and strawberries, or chocolate and amaretto sauce, or on hot chocolate, or crushed up into ice cream… lots of options to enjoy! Oh, or lemon meringue tart…
Meringue float

Serving suggestion: floating on amaretto hot chocolate with raspberry sauce


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