Sparkly Meringue Kisses (Vegan)

vegan-meringue-kissesMeringue always reminds me of my Grandma. She will whip one up for every family function, without fail.

Topped with cream and berries it is perfectly crisp, soft and slightly chewy all at the same time. I’m certain I will be gobbling more than a few bowls of the stuff over the next few months!

However, I’ve had a little revelation. For vegans out there who don’t wanna miss out on the meringue fun, this one’s for you. It’s a bit odd, but hear me out…

All ya need for DELISH vegan meringues is aquafaba. I know, what the bloomin’ ek is that? It’s the water you drain from chickpeas, I ain’t joking. Apazza aquafaba has a ‘wide spectrum of emulsifying, foaming, binding, gelatinising and thickening properties’. Who knew, eh?


I wanted to put it to the test, and I think they turned out pretty well…


Dusted with glitter because, you know me – festive at the first glimpse of Christmas hehe.

If you are also curious and fancy giving ’em a go, here’s what you will need…

120 ml aquafaba (drain a tin of chicpeas, keep the water)

1 tsp vanilla extract

1/2 tsp white wine vinegar (optional)

125g  caster sugar

Edible glitter / red food dye (whatever decorations ya fancy)

Firstly, line a baking try with a fresh, clean sheet of baking paper. (It’s all gotta be super clean and grease free, for some reason). Pre-heat your oven to 100C / 210F / gas mark 1.

In a large bowl (pref. glass), whisk the chickpea water until you get stiff peaks – an electric whisk is easier, if not – get them guns blaaazing. (Matt and I took turns at whisking for around 40 mins, now THAT is commitment!) You can also add in 1/2 vinegar at this stage to stabilise the mix, but it isn’t compulsory if you don’t have it in the cupboard.

To make sure the chickpea water is ready, tip the bowl upside down – as long as the mixture doesn’t start sliding down – start adding your sugar.

Start adding your sugar very gradually, spoon by spoon, keep whipping whilst you’re at it. Continue until all the sugar has been added, you are looking for a glossy, thick, delish looking mixture.

Spoon into a piping bag / sandwich bag – snip the corner and splodge onto the tray, quickly pulling away so you have that lovely meringue kiss look. Leave a little space between each kiss so they don’t merge.

If you fancy colourful kisses, paint the inside of the bag before spooning in the texture.


Bake for 70 mins-ish (I know SO SO LONG) after baking, turn the oven off but leave the meringues inside with the door cracked slightly open for a further 50 mins so they dry completely. I recommend watching Blue Planet / a Christmas film and making a pot of tea whilst ya wait.

Remove meringue kisses and decorate! I sprayed mine with glitter – but you could get jazzy in ya fancied. Here are a few ideas




The taste and texture is just like the regular egg meringue (OK ok maaaybe with a hint of chickpea). I think they would be lovely with Oatly cream and berries… Or just on their own as very moorish nibbles. OR popped into jars as a cute Christmas pressie for any vegan family members!

What are your thoughts, bit too bizarre or fancy giving it a whirl?


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