Vegan Meringue

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    5hrs 40mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    106

A vegan twist on a traditional meringue! Reducing the aquafaba is an important step as it gets rid of the excess water and allows the meringue to keep its shape. Pipe your desired shapes and adjust the baking time, as necessary. The meringues should be crisp, not golden, and should lift easily from the parchment paper.

recipe updated 31 Oct. 2025

Ingredients

  • Caster sugar icon
    Caster sugar
    150 g
  • Aquafaba icon
    Aquafaba
    160 g
  • Cream of tartar icon
    Cream of tartar
    ¼ teaspoon
  • Vanilla extract icon
    Vanilla extract
    1 teaspoon
  • Xanthan gum icon
    Xanthan gum
    ¼ teaspoon

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Prospero
  • kCook icon Baking tray - large
  • kCook icon Jug
  • kCook icon Saucepan

Step preview

  1. Add aquafaba into a saucepan
  2. Heat until reduced by half - medium heat
  3. Transfer the aquafaba into a jug and let cool
  4. Preheat the oven - 130ºC
  5. Line a baking tray with parchment paper
  6. Fit the Whisk Tool
  7. Add the cooled aquafaba and the next ingredients into the appliance bowl
  8. Whisk until soft peaks have formed - 1 minute 30 seconds, speed Max
  9. Then add sugar gradually while the machine is running
  10. Whisk until stiff peaks have formed - 5 minutes, speed Max
  11. Spoon the meringue onto the baking tray
  12. Bake until the meringue lifts easily from the paper - 1 hour 20 minutes, 130ºC
  13. Turn off the heat and let cool in the oven - 4 hours
  14. Use as desired
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