Eggless Meringues

Magically turn chickpea brine into incredible light and crunchy meringues.

A great vegan dessert.



Ingredients in bold available at The Spice Emporium

1 400g Liberty chickpeas can 

1¼ cup castor sugar 

2 tsp vanilla essence



  1. Heat oven to 100C and line 1-2 baking trays with baking paper.
  2. Drain chickpea liquid into the bowl of a stand mixer. 
  3. Beat liquid using the whisk attachment. Once stiff peaks have formed
    (around 10-15 minutes) slowly beat in castor sugar and vanilla essence.
  4. Using a spoon or icing bag, place mixture in blobs on the prepared trays and bake for
    1½ hours until meringues are hard and not sticky to the touch.
  5. Once the meringues are cool, immediately store in an airtight container.
    (If meringues get soft or sticky, pop them in the oven again for a few minutes.)

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