So the internet pretty much exploded last week because someone invented vegan meringue. And of course within 24 hours every vegan on Instagram was posting photos of their own creations. I wasn’t going to get left behind!
This recipe is a really exciting one because it’s a classic that I have wanted to try for ever but never could because everyone thought vegan meringues were impossible. Well NO MORE! I heard wind of this vegan meringue via @SomerMcCowan from Vedged Out on Instagram, then @FloralFrosting was at it too (and is now making macarons in all colours of the rainbow). Apparently the recipe is originally by Good Wohlt and was posted on the Facebook group called What Fat Vegans Eat.
So, how to make vegan meringues.
You will need two things: caster (granulated) sugar and chickpea brine. Yes, chickpea brine. As in, the yucky water that comes out of a can of chickpeas when you empty it. Save the chickpeas for a yummy salad or to make some hummus and keep the water, whisk it into submission like you would egg whites, and I swear it’s like witchcraft, the brine actually foams up. At this point you throw in the sugar and keep on beating until you obtain stiff peaks.
I’m not a scientist so I’m not sure why or how it works, I just need to know that it does. Does other bean brine work? I accidentally picked up a tin of butter beans instead of chickpeas (who IS this person who keeps putting the wrong tins in the wrong places?! I bet it’s the same person who put a container of sour cream amidst the hummus and ruined my lunch one time) and it didn’t work so well: the brine just didn’t turn into stiff peaks. However, I have read about people using kidney beans and other types of beans with great success and no unpleasant colouring of their meringues.
Now this isn’t like most meringue pies. The coconut cream mixed with lemon juice actually has a texture almost like coconut yogurt, which I find quite pleasant; the contrast between the creamy coconut and the zingy lemon is divine, but it’s obviously not like a proper lemon meringue pie. I baked the meringues separately and then put them on top of the cream filling. But hey, it’s super good, so give it a go!
These pies are super adorable, easy to make, gluten-free, vegan, uber creamy, decadent and irresistible. They make me feel all spring-like and excited (and surprise surprise, it’s not a chocolate dessert for once!). They’d be perfect for an Easter dinner party if you’re having one this year. Plus they’re kind of messy, and I think messy desserts are the best. I made these into individual portion sizes but some may think they’re big (depending on your appetite) so you could split each tartlet between two people.
[yumprint-recipe id=’11’] 
Are you going to try making vegan meringues, or have you done so already? Share your tips below if you have any! 🙂
Did you like this post + recipe? Then sign up for email updates!
Love and cookies,
OMG, looks good and that picture with Mali is WOW….
LikeLike
Merci 🙂
LikeLike
Those look awesome! The whole chickpea brine meringue thing sounds so weird, but so cool–I’ll have to try it. I’ve made meringue and macarons out of ener-g egg replacer, I don’t know how that would compare though. Time to experiment I guess! 🙂
LikeLike
I never even knew vegan meringues were possible until last week, so I’m absolutely thrilled! And they don’t taste like chickpea at all 🙂
LikeLike
This is indeed very revolutionary! Waw even! More healthy too! Your meringue tartlets look fabulous, my friend!
MMMMMMMM!
LikeLike
I’m so intrigued by this vegan meringue… Chickpea brine? Really? Sounds ridiculous but exciting at the same time! I have tried using ground flaxseed to make a meringue as the recipe and pictures convinced me but it didn’t work, I shouldn’t have got so excited. This is definitely something I want to try at home over Easter and if it works for me I am going to be amazed….
LikeLike
Do try it, it’s honestly so amazing! I would recommend you try making the meringues on their own first, because oven temperatures differ enormously sometimes, so you need to know your oven quite well. It took me a few times to get it right but now I’ve cracked it at last 🙂 When you’ve made meringues successfully, you can graduate to making these pies 🙂
LikeLike
‘These pies are super adorable, easy to make, gluten-free, refined-sugar free’…. wait whut? they have white sugar! I got all excited for a second… making meringue without sugar just couldn’t be possible could it
LikeLike
Sorry, my mistake! The pies themselves are refined-sugar free, the meringues not. I forgot about the meringues themselves for a minute. White sugar is something I avoid as much as possible, but it seems necessary to make the meringues work (as far as I know, all meringue recipes use white sugar, and I haven’t tried any other kind myself – yet). The mistake is now corrected – thanks for pointing it out 🙂
LikeLike
I love your idea for meringue! I will definitely try this out. Typo alert: I notice you said 350 ml or 1/3 cup + 1 tbsp coconut cream …. I think you mean 1 1/3 cup!!
LikeLike
Woopsie, thanks for the heads up. I’ll go fix that!
LikeLike
For the coconut cream, did you use what rose to the top of canned coconut or did you use cream of coconut…I always get confused!
LikeLike
It’s the top of a COLD can of full-fat coconut milk 🙂 In the UK you can buy small cartons of coconut cream from the brand Blue Dragon in large Sainsbury’s supermarkets (which is what I use so I don’t have to pay for the whole can of coconut milk and waste the coconut water).
Here’s the link if that makes it clearer: http://www.mysupermarket.co.uk/sainsburys-price-comparison/marinades_and_sauces/blue_dragon_coconut_cream_uht_250ml.html
LikeLike
Awesome! Thanks! I have two cans chillin’ now 🙂
LikeLike
Pingback: [BLOCKED BY STBV] Vegan Double Chocolate Chip Cookies - Vegan Richa
Wow – whoever would have thought it??????????? I must make some – maybe a chickpea casserole for dinner tomorrow – or I could make hoummous tonight – that’s the thing with chickpeas – there are so many ways to enjoy them, and now a bonus of using the liquid normally thrown away. Mind you, I don’t normally make many sweeeeeeeeeeeeeeet things, but meringues? Just got to try:)
LikeLike
I know, it’s crazy! Don’t know how anyone thought of it but I am sure happy they did
LikeLike
Has anyone tried this in a big tart pan? Will it work out?
LikeLike
Hi Mrs Parker! I haven’t personally tried it in a big pan, but I know from experience that any small sized cake/tart/pie can easily be made into a larger pan, you just have to make sure that the base bakes a tiny bit longer. Keep an eye on the oven while the tart is baking and add maybe 5-10 minutes to the baking time (when the tart crust is golden brown, it’s ready). As for the meringue, I would hesitate to give direction to alter the recipe as I haven’t yet tried making a large meringue, though I know other bloggers have. Just give ‘chickpea brine meringue’ a quick Google and I’m sure you’ll find a recipe. Hope that helps! 🙂
LikeLike
Pingback: [BLOCKED BY STBV] Vegan + Gluten-free Coconut Lemon Meringue Pies - VeganBlog.orgVeganBlog.org
Pingback: [BLOCKED BY STBV] Lemon Cream Tarts (Vegan, Dairy-Free, Egg-Free, Grain-Free and Sugar-Free) | Ricki Heller
Hi thanks – I will make these tomorrow!
I couldn’t see the oven temperature for cooking the pie bases – is it 180 degrees?
LikeLike
Hi! Sorry I couldn’t reply to you faster, been a few crazy busy days. Yes, It’s 180ºC 🙂
LikeLike
Pingback: [BLOCKED BY STBV] Vegan baking: A how-to guide to swapping eggs and dairy for animal-free products | Suma Wholefoods