Please note All orders received after 11:30am, will be processed the following weekday. All orders are Signed & Tracked, please do not ask our couriers to leave in a safe place or with a neighbour. DPD or Fedex do not Deliver Saturday or Sunday . Thank you
Baking Recipe
Whip up some crunchy vegan meringues for a showstopping dessert. This recipe uses vegan aquafaba (chickpea water) in place of eggs.
This easy recipe makes light, airy and perfectly sweet vegan meringue.
Meringue is a type of dessert or candy, often associated with Italian, Swiss, and French cuisine, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar.
However, in this recipe, we have recplaced the eggs whites with Aquafaba, to make it vegan friendly.
This recipe is a must have for any budding vegan baker, and it can be used in all manner of delicious desserts.
In addition, you can also try baking these meringues using our amazing range of Natural Flavoured Icing Sugars to give different flavours every time you make them!
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
Check more recipes out here.
1. Pre-heat your oven to 120 C, 250 F, Gas mark 1/2.
2. Put greaseproof paper onto a baking tray and wipe with a small amount of vegetable oil. This will stop the meringues sticking to the paper.
3. Drain can of chickpeas, catching the bean water (‘aquafaba’) into a measuring jug.
4. Measure out the same volume of caster sugar to aquafaba into a separate bowl.
5. Then, pour the aquafaba into a large, clean bowl – bigger bowls are better as you want lots of room to add volume.
6. Add 1 tsp of cream of tartar.
7. Beat the mixture with an electric hand whisk until it looks white and glossy.
8. Then, add the sugar slowly whilst still mixing. It will start to thicken up and develop a sticky marshmallow consistency which holds stiff peaks.
9. Using a tablespoon place blobs of mixture on the baking tray leaving about an inch between blobs. Cook for an hour.
10. After an hour check the meringue. They should be a little golden and *just* firm to the touch and not tacky or sticky. If they are still sticky, check at 10 minute intervals.
11. When they are done turn the oven off and leave the meringue in to cool preferably overnight.
12. Drain the water from the tin of coconut and then scoop out the cream. Sandwich the meringues together and add fruit if you wish.
Share:
Treat yourself, or make a gift of indulgent homemade fudge with this recipe. You could also use this confection in a range...
15% discount on all S&C products!
Double loyalty points!
Free Priority shipping upgrade!
Exclusive members group! Make It Bake It!
Make It, Bake It! is an annual exclusive learning hub part of your S&C Premier Membership, for everyone to enjoy, learn, be inspired, and make new cakey friends. The Hub is for all levels from the newbie, hobby, and professional caker. Come and enjoy the fun, you won’t regret it.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.
Keeping this cookie enabled helps us to improve our website.
Please enable Strictly Necessary Cookies first so that we can save your preferences!