I had not yet had a chance to make meringues without using eggs, until, a few days ago, when I received a request from a friend of mine asking “Can you prepare a Vegan Meringue (Meringata) Cake”?”

I immediately looked on the web site for recipes and explanations to find my ideal combination.

Well, surprise, suprise! … With a little effort and some minor adjustments, within a couple of batches I hade some nice plump meringues.

Below is my simple, VERY simple recipe for creamed meringues.

PS: “Meringata Cake” was a hit … Maybe I will shortly post the recipe ♥


Recipe: Medium / Easy (for about 20 meringues)


– 160 gr Aquafaba (water for cooking chickpeas or tinned chickpea water)

– 120 grams of icing sugar

– 1 teaspoon of lemon juice

– 200 ml of Soy Cream



Whisk the AQUAFABA with the LEMON JUICE.

Add the SUGAR and continue to whisk until the consistency is very firm.

Place the mixture into the Sac a Poche (Icing Bag) and create the meringues on a cake tray covered with parchment paper.

Place the tray in a pre-heated oven at 100° (212°F), static mode, for about 3 hours (the meringues must dry fully).

They will be ready when they come off the tray easily.

Whip the SOY CREAM. Place a generous layer onto the base of a meringue, sandwich it with another and place them into a cup case.


  • Aquafaba must be VERY COLD to allow the meringue to set correctly. I recommend keeping it in the fridge at least one night.
  • It is important to keep the meringues in a dry place.
  • Meringues can be used for a variety of preparations. For example, you can make a delicious Pavlova, preparing a meringue base and covering it with cream and fresh fruit.

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