Vegan meringues were on my to-make list for about the last 10 years, and we have now been making them for the last few months on special occasions (perfect for valentines day!). They are so simple, require just two-ingredients, and whilst we don’t really ever bake with regular sugar, these just don’t tend to work with more natural sugar substitutions, so are reserved for older kids, and as a rare treat.
Now, if you’ve ever tried making aquafaba meringues and ended up with sticky clouds or a bowl that just wouldn’t whip… you’re not alone. It’s happened to me too. Aquafaba can be temperamental, but once you understand a few simple tricks – slow sugar, enough stabiliser, and low, gentle baking – it becomes surprisingly reliable.
These vegan meringues are crisp on the outside, melt in the middle, and completely egg-free. We piped ours into soft pink heart shapes with a hint of raspberry, then smashed them into the prettiest vegan Eton Mess with berries and whipped cream.
They’re simple, pantry-friendly, and honestly such a fun recipe to make with little ones.
Vegan Aquafaba Meringue Hearts
Ingredients
- 125 ml aquafaba (chilled; liquid from one can of chickpeas)
- ¼ tsp cream of tartar
- 100 g caster sugar (up to 1 cup - see notes in the recipe for varying amounts)
- 2 tsp raspberry juice (optional for natural pink streaks, beetroot would also work)
Instructions
- Preheat oven to 100c/210f (no fan).
- Line trays with baking paper and make sure your bowl and beaters are completely clean, dry and grease-free.
- Whip the aquafaba on medium speed for 3–5 minutes until white and foamy (don't go too high too quick as this can cause the foam to collapse). Then add the cream of tartar and increase to medium-high and beat until soft peaks form.
- Once stiff peaks have formed, add the sugar slowly, 1 tablespoon at a time, beating well between each addition.Note on sugar: Aquafaba needs enough sugar to stabilise.½ cup sugar = lighter, slightly softer meringue¾ cup sugar = stable, crisp exterior1 cup sugar = very firm, very crisp, best for humid days
- Continue beating until the mix is glossy and the sugar feels dissolved when rubbed between fingers and stiff peaks form (approx 8-12 mins total). Note:If after 8–10 minutes your mixture isn’t stiff enough (aquafaba sometimes needs a little extra stabiliser), you can either add up to 1 tsp total cream of tartar, or 1 tsp lemon juice or apple cider vinegar, then beat on high for 2–4 more minutes.
- Lightly streak the inside of a piping bag with raspberry juice and spoon the meringue in gently. then cut the end off the piping bag and pipe hearts by doing one swipe, then another touching it to form a heart (or you can do simple small rounds). Note: Don’t pipe too large or too close together as they can spread slightly and flatten.
- Bake in the oven (no fan), for 1 1/2 hours (90 minutes). Important thing here is: Do not open the oven during baking. Do not open it! Then turn the oven off and do not open the door!! Leave the meringues in the oven closed and allow meringues to cool inside for 1–2 hours until fully cold - they will firm up properly while cooling.Note:If meringues are sticky after cooling simply return to oven at 100c (no fan) for 20–30 minutes, then cool fully in oven again.
- Then enjoy however you like - we turned ours into an Eton mess of sorts with vegan whipped cream, mashed berries, fresh strawberries and topped with lots of meringues.
Storage
Store in an airtight container for up to 7 days.Nutrition - Per Serving
Did you make this recipe?
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