Aquafaba Vegan Baby Meringues Recipe

Firstly, just because you are vegan, doesn’t mean you have to miss out on all the sweet treats like Meringues. Hence why I’ve made this this Aquafaba Vegan Baby Meringues recipe. In my opinion, they are even better than standard meringues. Obviously I might be biased but you can be the judge of that. They are egg and milk free which is beneficial to those with intolerance, allergies or for animal lovers. If you would like to know a bit more about the origins of meringues, keep on reading.

Where are Meringues from?

Did you know there are three types of Meringues French, Italian and Swiss? French make raw meringues, Italians make cooked Meringue and Swiss meringues are more dense. You can have soft Meringues (used for toppings on cake) or hard Meringues like this recipe. Hard Meringues are cooked in the oven making them crispy on the outside and soft inside… like this Aquafaba Vegan Meringue recipe.

You may be wondering what is Aquafaba? This ingredient is often thrown away but is very useful in vegan recipes. It is liquid from canned chickpea which is used as a replacement for egg which when whipped together creates a an airy foam. It can also act as a binder for ingredients. I’d love to see yours if you make it. Wack it in a standard bowl or go all Pinterest on it and snap a pic of it all snazzy. You can send it to me via Instagram. See you there!

Aquafaba Vegan Baby Meringues Recipe

  • Servings: 40-50 meringues
  • Difficulty: easy
  • Print


    For the Baby Meringues:
  • 140g aquafaba
  • 190g sugar
  • 1 tsp cornflour
  • 1 tsp cream of tartar
  • 1 tsp food colouring


  1. Preheat the oven to 110ºC.
  2. Add aquafaba to a bowl and whisk for 15-20 mins until stiff peaks form (an electric whisk is very helpful here!).
  3. Add sugar, cornflour and cream of tartar and continue whisking until combined.
  4. Pour the food colouring down the inner sides of a piping bag and spread around as much of the piping bag as possible. Then add the meringue mix to the piping bag and pipe small meringues onto a baking tray lined with greaseproof paper. They should come out with marblings of food colouring.
  5. Put in the oven for 1 hour, until nice and crispy on the outside. Leave to cool before serving.

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