Good Food at Work
vegan meringue
vegan meringue

Yummy Eggless Meringue!

  By Bob Merberg  , ,

February 10, 2017

This meringue is as tasty as any, and has a shocking secret ingredient. That's right: The water from a can of chickpeas. But don't be put off. Give it a try and you'll be amazed -- it tastes just like the meringue you'd get at the finest bakery.

To make it a little healthier, you can try just using 1/3 cup of sugar instead of 2/3.

  • Prep: 15 mins
  • Cook: 2 hrs


1 15-ounce can of chickpeas at room temperature

⅔ cup/135 grams granulated sugar

2 teaspoons almond extract


1Heat oven to 250 degrees. Line two baking sheets with parchment paper.

2Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.

3Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.


1 Review

Heather ORourke

February 23, 2017

OMG! It works! I’m not a vegan, but this is amazing! Tastes like the real thing!

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