• Kate Attfield

Eggless Meringues

Don't get me wrong, I'm not allergic to eggs, we have 5 chickens and love eggs but I know some people are allergic and if you're also gluten intolerant you quickly run out of fun food options! I heard about using chickpea liquid to make them and the cook in me is like, really? I want to see this for myself, so this weekend, out comes the tin of organic chickpeas and wow! They are really good!! We had guests last night and the overall comment was, 'they're goreous merignues, they melt in your mouth', they were pretty surprised when I explained the whole no egg/chickpea thing!

So, if you have an egg allergy, are vegan or just like playing in the kitchen, give these a go!


400gm tin of chickpeas, drain the liquid and place liquid in a bowl to refridgerate for about 2 hours, it will thicken up ready to use (I'm always rushing, so I popped in the freezer for 30 minutes instead) Keep the rest of the chickpeas to make yummy meal later on (try a moroccan tagine, yum!)

1/2 teaspoon cream of tartar

1/2 teaspoon of vanilla (if you don't it really still smells like chickpeas, which is weird)

1 1/2 cups icing sugar (use pure icing sugar if you're gluten free)


Heat oven to 150 C

Using electric beater whip the chickpea liquid until it frms soft peaks (it looks just egg whites), add the cream of tartar and whip again (for just a few seconds).

Add vanilla

Add the icing sugar, 1 tablespoon at a time until it is all dissolved.

Line a baking tray with baking paper (dust with a little corn flour to stop the meringues from sticking) and place heaped spoonfuls onto the tray, or you could pipe them if you wish.

Drop the oven temperature down to 100C and bake for 1 hour, then turn the oven off and leave the door open for 3-4 hours.

Pop whipped cream or yoghurt (or for vegan, coconut or other vegan yoghurt) and top with berries or other topping to your liking.

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