Vegan Meringues 

Yes that’s right, vegan meringues! As some of you may be aware Birds follows a plant-based diet (most of the time), this means no animal products. Sticking to a plant-based diet does not mean you have to miss out on tasty things like cake  (as you may remember from our Diet Coke Cake post recently) and it turns out meringues aren’t off limits either (HOORAY!).

Using Aquafaba provides the proteins within the meringue mixture that are able to mimic the proteins that would usually be given by egg whites, enabling you to achieve a light fluffy meringue. Aquafaba is a fancy name for the liquid found in a can of chickpeas, although this doesn’t sound very appetising it can be used to create all sorts of delicious treats without needing to use eggs.


After perusing many suggested recipes for meringues made with aquafaba we finally decided to just wing it. This recipe can use either an oven or dehydrator if you have one.


Brine from one can of chickpeas (Around one cup)

1/4 Teaspoon Baking Powder

1 Tablespoon Rosewater

1 Cup Golden Caster Sugar


If baking in the oven preheat to 100c

Beat the chickpea brine, rosewater and baking powder at high speed until well aerated.

Add sugar a tablespoon at a time and continue to beat until the mixture is glossy and holds stiff peaks.

Pipe small mounds of meringue onto a baking sheet or dehydrator tray.

In the oven bake for around 2 hours, longer will leave them drier and less longer leaves them chewy, it all depends on how you like them.

For the dehydrator set it to 65c and leave the meringues in for around 8 – 10 hours.

Store in a cool dry place and in air tight containers.

We think with a serving of strawberries and dark chocolate they’d be perfectly edible although we found that the rose water didn’t quite cover the chickpea twang of these meringues. For our next attempt we will add a good amount of vanilla. We also found that these meringues went sticky very quickly and are not sure if its due to using the dehydrator, the ratio of sugar to aquafaba or from the meringues being cooked in a dehydrator. This is something we will be investigating by playing around with our recipe and method of cooking.

Has anyone else had any experience making aquafaba meringues and have any ideas why ours went sticky so quickly?

Bugs & Birds


7 thoughts on “Vegan Meringues 

  1. marystestkitchen says:

    Not sure why you added baking powder? Canned chickpea brine tends to have a beanier taste than if you cooked from dried beans. And stickiness is usually related to not dehydrating your meringue cookies all the way through and/or humidity so…what Rebecca said! 🙂


    • Bugs & Birds Blog says:

      Me either Mary! One recipe said add cream of tartare which I didn’t have so I went with baking powder! I’ll try cooking from dried beans next time. As soon as I opened the box they were in they went from dry to sticky! So I’ll try dehydrating for longer next time! They just looked so good I wanted to eat them so didn’t wait as long as I should have!!

      Liked by 1 person

  2. kaz.yung says:

    I have made many before with different flavours – however I don’t use baking soda, but either cream of tartar, vinegar or lemon as a stabiliser. Also storing them in an air tight container means they should be fine. In my case they dried out a bit more after they were a little sticky.


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