Vegan rose meringues

Vegan rose meringues


2 people made this

About this recipe: Vegan rose meringue cookies made with 'aquafaba'. It is brine from legumes. In this case we will use water from a tin of chickpeas. Enjoy!

likeatcake London, England, UK

Makes: 10 rose meringues

  • liquid from 400g tin chickpeas
  • 1/4 to 1/2 teaspoon lemon juice
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon rose water
  • 100g icing sugar

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Preheat the oven to 100 C / Gas 1/4. Line 2 baking trays with baking parchment.
  2. Combine the chickpea water, lemon juice, rose water and cream of tartar in a mixing bowl and beat the mixture for 10 to 30 minutes. Start beating on high speed and slowly adding icing sugar. Check your meringue from time to time – if you can take the bowl upside down and it didn’t collapse and you have stiff peaks it means your mixture is ready. Use a pastry bag or a spoon to place freeform shapes on to the prepared baking trays.
  3. Bake in the preheated oven for 90 minutes to 2 hours. Rotate your trays half way through. Turn off the oven but leave your meringues inside to cool down. If you prefer a meringue that is crunchy, opt for more time.


Cream of tartar helps stabilize and gives more volume to your mixture. If you are looking for replacement go for 1 teaspoon of lemon juice. Keep in cool and dry place. These should keep for a couple of weeks in an air-tight container.

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Reviews (1)


Have to confess I was sceptical about aquafaba, but it is truly amazing. 30 minutes and brilliant egg free vegan meringue - 1 can's worth of juice made about 48. Definitely took the 30 minutes, but so worth it. have fooled family and friends so an absolute must Ready to try lots of Aquafaba recipes now. - 30 Mar 2016

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