If you can’t have eggs, you can still enjoy light and crispy meringues with this easy recipe for egg free vegan meringues. You’ll only need 4 ingredients to make a batch of these allergy friendly meringues. They’re perfect for people with egg allergies and are vegan and gluten free too.
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Jump to RecipeWhat are meringues?
Meringues are a classic sweet treat, traditionally made with whipped egg whites and sugar. This type of meringue originated in France, but other meringue variations are credited to Swiss and Italian origins. Meringues can be baked as a treat to enjoy by themselves, or used as a topping for cakes, pies and desserts.
How to make meringues without eggs
Meringues are usually off limits for people with egg allergy or people following an egg free or vegan diet. Luckily there is an egg substitute that works beutifully to create egg free meringue that’s just as delicious – aquafaba.
Aquafaba is the liquid from canned chickpeas, or other beans. This is an easy and versatile way to substitute eggs in many different recipes, using 3 Tablespoons of liquid to replace one egg. In this recipe for egg free meringues, aquafaba is a perfect replacement for egg whites.
You might be concerned about the taste, but after adding sugar and vanilla to these meringues there is no ‘chickpea’ taste in the finished product.
Egg free meringue ingredients
To make these vegan egg free meringues you’ll only need 4 ingredients:
- 1/2 cup aquafaba (liquid from canned chick peas)
- 1/4 teaspoon cream of tartar
- 3/4 cup of white granulated sugar
- 1/2 teaspoon vanilla extract
Tip: After draining off the aquafaba, use the chickpeas to make our sesame free hummus, oven roast them for a crunchy snack or add them to a curry.
Method
Prehreat oven to 210F (100C). Line 2 or 3 baking trays with non stick parchment paper.
Place aquafaba and cream of tartar in a large bowl. Using an electric hand mixer, whip the ingredients together until the mixture forms foamy peaks.
While continuing to whip, add the vanilla extract and then gradually add the sugar, a little at a time. (Don’t add all at once or you will lose the fluffy texture). The meringue mixture is ready when the mixture forms soft shiny peaks that keep their shape, even if you turn the bowl upside down.
Transfer the meringue mixture to a piping bag. Alternatively, add the mixture to a large plastic zip lock bag and snip the corner off to create a piping bag.
Pipe meringue into circles on the prepared lined trays.
Place trays in the preheated oven and bake for around 75 minutes for small meringues (or up to 90 minutes if you have made larger sized ones). You can test to see if the meringues are cooked by removing one meringue from the oven setting aside for a minute, and then checking to see if it is crisp. If the inside is still gooey and undercooked, return to the oven for a little longer.
Once fully cooked, turn off the oven and leave the trays inside for another 15 minutes. Then remove from the oven and allow to cool completely.
Enjoy meringues on their own, or serve with fruit or berries and drizzled with passionfruit.
This recipe makes around 48 small meringues.
Storage
Meringue has a tendency to absorb water and become soggy, so make sure that you store these egg free meringues in an air tight container as soon as they have cooled. Kept in a cool place, vegan meringues will keep for around 5 days – if they last that long!
More egg free and allergy-friendly recipes
If you loved these meringues, also try our dairy and egg free vegan chocolate meringue recipe or pink rose meringues. Or discover more delicious egg free recipes using aquafaba with our dairy and egg free crunchy cornflake cookies, egg free French toast, and our 5 minutes egg free mayonnaise and garlic aoili.
For more allergy-friendly recipes check out our recipe page – all our recipes are free from eggs and other top allergens.
And don’t forget to subscribe for more practical tips for living wth allergies and easy allergy friendly recipes.
Easy Vegan Egg Free Meringues (Allergy Friendly, Gluten Free)
Equipment
- 3 Baking trays lined with parchment paper
- 1 large mixing bowl
- 1 electric hand mixer
- piping bag or large zip lock plastic bag
- measuring cups and spoons
Ingredients
- ½ cup aquafaba (liquid from canned chick peas)
- ¼ teaspoon cream of tartar
- ¾ cup granulated white sugar
- ½ teaspoon vanilla extract
Instructions
- Prehreat oven to 210F (100C). Line 2 or 3 baking trays with non stick parchment paper.
- Place aquafaba and cream of tartar in a large bowl. Using an electric hand mixer, whip the ingredients together until the mixture forms foamy peaks.
- While continuing to whip, add the vanilla extract and then gradually add the sugar, a little at a time. (Don't add all at once or you will lose the fluffy texture). The meringue mixture is ready when the mixture forms soft shiny peaks that keep their shape, even if you turn the bowl upside down.
- Transfer the meringue mixture to a piping bag. Alternatively, add the mixture to a large plastic zip lock bag and snip the corner off to create a piping bag.
- Pipe meringue into circles on the prepared lined trays.
- Place trays in the preheated oven and bake for around 75 minutes for small meringues (or up to 90 minutes if you have made larger sized ones). You can test to see if the meringues are cooked by removing one meringue from the oven setting aside for a minute, and then checking to see if it is crisp. If the inside is still gooey and undercooked, return to the oven for a little longer.
- Once fully cooked, turn off the oven and leave the trays inside for another 15 minutes. Then remove from the oven and allwo to cool completely.
