Two-Ingredient Vegan Meringues (Cheat)

VEGAN MERINGUES! You’ll never believe it.

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So traditional meringues are made by whipping egg whites with sugar and a little cream of tartar and salt, and then baking them at a low temperature for a long time, resulting in this crispy, delicate, sweet dollop of goodness. As you’ve probably already guessed, egg whites are ESSENTIAL to a meringue. They make up the entire base, which means that vegans can’t ever eat meringues…right? Wrong! There’s a way to make meringues without egg whites, and you’re never going to believe how.

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You know cans of chickpeas? You know how you drain the liquid and then use the chickpeas? Well, sure, drain that liquid…or whip it up and make vegan meringues! Crazy, right? I was so shocked and I knew that I instantly had to try it out, especially since I had a recipe saved for sugar-free chocolate chip chickpea blondies and a can of chickpeas sitting on my shelf.

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To be honest, I had plenty of doubts on this. The liquid in the can is pretty much just water with some added salt and whatnot. I tossed the liquid into my beloved Kenwood stand mixer, turned it on full power, and walked away to make chickpea blondies. I came back just six minutes later (yes, I checked the timestamps on my photos), and look at the difference:

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Like I said. Crazy.

You might feel like these don’t taste like meringues, but trust me, I’ve made meringues about 4 times with consistent results, and I can guarantee that these taste exactly the same.DSC_0074.Vegan_Meringues

What are you waiting for? Go buy a can of chickpeas and try it out for yourself!

Notes: If you want to make this, but need something to do with the chickpeas, make these sugar-free chocolate chip chickpea blondies! (They’re healthy!)

Two-Ingredient Vegan Meringues

Ingredients:

  • 1 (400g) can of chickpeas
  • 3/4 cup – 1 cup powdered sugar (adjust to taste)
  • 50g dark chocolate, melted (optional, for decoration/extra yumminess)

Method:

  1. Preheat oven to 100 degrees Celsius
  2. Open the can of chickpeas and drain the water into a stand mixer or a large mixing bowl
  3. Add in the powdered sugar and beat with a stand mixer or an electric hand mixer on the highest setting. It should begin to turn white and puffy at around 6 minutes, but beat for about 12-15 minutes, until it’s beautiful, glossy, and holds stiff peaks
  4. Transfer the mixture into a large piping bag (you may need to re-fill the bag a few times) and pipe meringue kisses onto a baking sheet covered in parchment paper
  5. Bake for 1 – 1.5 hours until the kisses are dry and easily removable from the parchment paper. They should be white
  6. (Optional) Dip them in chocolate, or drizzle them in chocolate, and serve to your vegan (or non-vegan) friends! (Store leftovers in an airtight container in the refrigerator)DSC_0023.
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14 thoughts on “Two-Ingredient Vegan Meringues (Cheat)

    • I’m so glad to hear that! I haven’t actually heard of it before, which is why it fascinated me so much. Please do try it, because it’s absolutely mind-blowing. Enjoy your meringues 🙂 x

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  1. I am not vegan in the slightest, but it make my own chummus so I am always rinsing away garbanzo brine, why not put it to good use, especially sine my mom looooooves meringues! It will be an interesting experiment.

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  2. Hi – from Yum Goggle – thanks for submitting! These are great and I am about to feature on Instagram but I can’t seem to get your instagram icon to work so I can follow, and then tag you. If you could follow YG on instagram, then we can follow you back and more easily tag you with your recipes we feature!

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  3. I just made these and before they were baked they looked amazing! Then in the oven competely flopped 😦 what did I do wrong? The kids love it and are eating is off the pan but they are not presentable at all … Was my oven too hot maybe?

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    • I’m so sorry to hear! I actually sorta had a similar problem. Basically, in my first batch, the meringues that were on the edge of the baking sheet (I lined the baking sheet with parchment paper, so the meringues on the edges weren’t on a flat surface) and some of them ended up being all melty and flopped. I would recommend either whipping the mixture for another 5 minutes or so, and/or turning the temperature down a little. The first few times I made these, I just eyeballed when they were ready. It’s really easy to tell when meringues are ready because they won’t stick to the baking sheet and will be pretty dry on the outside. I hope this helped and good luck x

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  4. Pingback: Meringhe vegane | Cuginette sul gâteau

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