Vegan Meringues

I made these in celebration of Australia’s yes vote for marriage equality, but to be honest the reason I opted for meringues is that I had opened a can of chickpeas to use in breakfast and didn’t want to waste the liquid!! As those in the vegan community know well, and those in the omnivore one probably don’t, aquafaba (the remaining liquid after you’ve soaked beans) whips up just like egg white, which is pretty amazing. 1 can’s worth of aquafaba made 90 MERINGUES (nobody needs that much) and altogether a batch will cost you about $2 to make. It’s pretty great.

Now, go forth:


1 cup aquafaba (reserved liquid from a drained can of chickpeas)
3/4 cup caster sugar
1 tsp vanilla essence or vanilla bean paste
Optional – food colouring in various colours


Preheat oven to 100*C and line several baking trays with baking parchment.

Using an electric mixer, beat aquafaba on high speed until soft peaks form. Gradually add caster sugar and vanilla while still beating. Once peaks are stiff, pipe white meringues onto a baking sheet. Or, if you want rainbow colours, separate meringue into different bowls and stir through a few drops of food colouring into each to create different colours before piping (I made 7 different ones!). Bake meringues for 2 hours for full crunch, or less (about 1h 15) if you’d like them chewier. Store in an airtight container for ages. .

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