Vegan Meringue Recipe [Aquafaba Meringue]
Delicious like regular ones but suitable also for vegans – meringues made from aquafaba with coconut pistachio cream.
Servings Prep Time
4people 30minutes
Cook Time Passive Time
60 minutes 120minutes
Servings Prep Time
4people 30minutes
Cook Time Passive Time
60 minutes 120minutes
  1. On a parchment paper draw four 10-12cm – diameter circles, and place on a baking tray.
  2. Preheat a fan oven to 130C.
  3. Pour the aquafaba to a big and clean bowl, and beat with an electric mixer until soft peaks form (similar to egg whites).
  4. Start adding sugar (while you are whisking): add one teaspoon at a time and carry on beating for 20-30 seconds before you add another teaspoon of sugar.
  5. When you have used all the sugar, keep on whisking for another 2-3 minutes till glossy and thick, then add the lemon juice and beat for another minute. **
  6. Divide the beaten aquafaba into 4 portions and carefully spread them on the drawn circles, put the baking tray to the preheated oven for 1 hour.
  7. Turn off the oven but keep the meringues inside the oven for at least 2 hours or overnight.
  8. Open the refrigerated can of coconut milk and transfer the thick part only to a clean bowl (the water left in the tin can be used in a smoothie).***
  9. Beat the coconut cream with the electric mixer until pretty thick (it should almost reach the consistency of whipped cream).
  10. Whisk in the pistachio paste and keep in the fridge till needed.****
  11. Gently remove the meringues from the parchment paper, place on plates and top up with the pistachio coconut cream; decorate with raspberries.*****
Recipe Notes

*There are different types of pistachio paste so you may have to use less or more of it to achieve the required taste. Additionally, if the pistachio paste is not very sweet, you may have to add at the end some icing sugar to the pistachio coconut mixture.

**The whole process of whisking will take you approx. 10-15 minutes. Don’t cut it short or else the meringues will fail.

***It is crucial to use high-quality coconut milk (the better quality, the more cream you will end up with) as well as to refrigerate it for a long time (at least 12 hours). As a consequence, the cream will almost get solid, and it will be easy to separate it from the water. The less water you have in your bowl, the easier it will be to whip the cream.

****The density of the whipped coconut cream depends on the quality of the coconut milk and on how well it was separated from the water. If after whisking the coconut cream is not very thick, adding the pistachio paste and refrigerating the cream till needed should help.

*****If you are not going to use all the meringues straight away, it is better to keep them and the coconut cream separately and assemble just before serving. I kept mine like that for 2 days, and everything tasted as well as on the first day.

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