Vegan Meringues

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Desserts


  • The liquid from 1 can of chickpeas, drained
  • 175g white caster sugar
  • 1 tsp cream of tartar
  • 100-200g berries (cherries, raspberries, blackberries)
  • Chopped pistachio nuts, to sprinkle on top
  • Coconut cream
  • The cream from 2 cans of full fat coconut milk (needs to be in the fridge overnight)
  • 200ml coconut or vegan yogurt
  • 2-3 tbsp icing sugar
  • 1 tsp vanilla bean paste
  • Maple syrup, to drizzle


  1. Preheat the oven to 110°C.
  2. Line flat or low-sided baking trays with non-stick baking paper.
  3. Drain the chickpeas and put the liquid into the Kitchen Machine bowl with the cream of tartar.
  4. Use the whisk attachment on the highest setting and whisk until stiff peaks form – this will take about 6 minutes.
  5. Add the sugar a generous spoonful at a time, keeping the mixer running at a fast speed until the mixture is stiff, white and glossy. This may take another 3-4 minutes.
  6. Spoon onto the baking paper in craggy heaps.
  7. Bake in the preheated oven for two hours.
  8. Keep the door shut, and after two hours, leave the meringues in the oven and switch off to bake for a further couple of hours or overnight.

Coconut cream:

  1. Take the can of coconut milk out of the fridge and open at the bottom. Use a spoon to scoop out the thick creamy part.
  2. Put in the bowl of the Kitchen Machine with yogurt, icing sugar and vanilla then whisk with the whisk attachment.
  3. Spoon onto the meringues and top with the fruit, pistachio nuts and a drizzle of maple syrup. Decorate with a few edible flowers or petals. Serve immediately.
  4. The meringues will keep (without any toppings or fillings) for a week in a sealed container.

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