How to make vegan meringue

Knowing how to make vegan meringue means you’ll always be able to whip up a pavlova or meringue kisses for simple and cheap dessert that’s sure to delight big and little kids alike.

Growing up in Australia means meringue is most commonly associated with Christmas pavlova covered in thick cream and summer fruit. It’s a dessert I’ve always loved and one I’ve been baking for a very (very) long time.

How to make vegan meringue

Vegan meringue is simple to make with this fail-safe recipe using aquafaba. If you’re new to cooking with aquafaba, it’s the liquid from canned beans – most commonly chickpeas. Aquafaba mimics the properties of eggs and is very often used in vegan cooking. It’s also perfect for this vegan chocolate mousse recipe.

Use as this as basic recipe for vegan meringue kisses, pavlova and meringue nests; or add colours and flavours if you’re looking for something a little less vanilla. Davidson Plum Powder was added to this batch to create a sweet flavour and pink colouring.

Try to start this recipe a day ahead as allowing the cooked meringues to cool completely in the oven overnight will result in a better finished product. If short on time, try to allow at least three hours to cool.

Vegan Meringue

Vegan meringue is simple to make with this fail-safe recipe using aquafaba. Use as a basic recipe for meringue kisses, pavlova and meringue nests; or add colours and flavours if you're looking for something a little less vanilla.
5 from 1 vote
Prep Time 25 mins
Cook Time 2 hrs
Cooling Time 12 hrs
Total Time 14 hrs 25 mins
Cuisine French, Italian, Swiss


  • KitchenAid Stand Mixer with Whisk attachment fitted
  • 3 x Large Baking Trays


  • ½ cup Aquafaba at room temperature
  • 1 tsp Vanilla Extract
  • ¼ tsp Cream of Tartar
  • ¾ cup White Sugar


  • Preheat oven to 100°C and line baking trays. The recipe yields around 60 – 80 meringue kisses, so three baking trays required if baking kisses or meringue nests.
  • Place aquafaba, cream of tartar and vanilla extract in bowl and start mixing on low speed. Gradually increase the speed of the mixer as the mixture starts to increase in volume. This will take a few minutes if using a KitchenAid or powerful stand mixer, longer for handheld mixers.
  • Once mixer is at the highest speed, continue to beat until the mixture is peaking and most of it is sticking instead your whisk attachment. Take time to whisk the mixture until it has properly reached this stage, it could take 10 – 15 minutes.
  • Start to add the sugar, approximately 1 tbsp at a time while the mixer is beating. Ensure the sugar is properly incorporated by allowing 30 – 45 seconds of whisking before adding the next tbsp of sugar. Repeat until all the sugar has been incorporated into the mix.
  • Spoon dollops or pipe mixture onto lined baking trays. Place in oven and bake for around 2 hours. The meringue is cooked when it lifts away easily from the baking paper.
  • Leave to cool in oven overnight.


If possible, start this recipe a day ahead as meringue is best left to cool in the oven overnight. For best results, a strong powerful stand mixer is required. A handheld mixer/ beater will deliver similar results though mixing time may increase.
Store in airtight container for up to three weeks.
Keyword Bakery, Cakes, Sweet, Vegan
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