June 15, 2015

Vegan Mango, Raspberry and Vanilla Meringues

I’m so obsessed with vegan meringue right now. I never thought that it would be possible to create light, fluffy whipped meringue that becomes so beautiful and melt-in-the-mouth after a couple of very patient hours in the oven.

Vegan Mango, Raspberry and Vanilla Meringues

You might have already seen my previous recipe for Vegan Saffron, Strawberry and Lime Meringue Nests which I did a YouTube video for and still, I’m raving about the endless possibilities aqua faba or ‘bean water’ holds for the future of vegan baking. No longer do I waste and drain away the water from cans of chickpeas, butter beans and pinto beans. Rather, I save them and whip them in to the fluffiest meringue peaks you’ve ever seen.

Vegan Mango, Raspberry and Vanilla Meringues

Just like egg whites, this bean water is packed with protein and when it’s whipped with sugar, becomes glossier than that expensive French manicure you just got.

It’s this that makes glorious desserts like pavlova, eton mess and meringue cakes possible and it’s this that’s lit me up from inside. I’m so hungry to experiment with magic aqua faba more and I can’t wait to share more of these vegan-friendly creations with you.

Vegan Mango, Raspberry and Vanilla Meringues

This recipe is unbelievably basic but the results are slap-you-in-the-face pretty. I promise, everyone will be asking how you did it. I did toy with the idea of using fresh fruit to create the stripes but aqua faba meringue can be quite temperamental. Any trace of grease, oil, excess water or fat will very quickly deflate the mixture and all those beautiful air bubbles will be gone.

Also, I’ve had lots of comments on Facebook, Twitter and Instagram about whether you can taste the chickpeas in the end product. The short answer is no. After adding vanilla, natural fruit extracts and baking for over 2 hours, there’s no trace of chickpea flavour.

If you’re looking to try it with fresh fruit, I’d suggest really blending it to a very smooth puree, boiling with a little sugar and reducing right down so the water content is minimal. Cool it completely before using.

I opted to use natural concentrated mango and raspberry extracts, which you can buy online from Amazon. The flavour they give these otherwise very simple vanilla meringues is so incredibly intense.

Stick with me for more vegan meringue experiments.

Vegan Mango, Raspberry and Vanilla Meringues

Vegan Mango, Raspberry and Vanilla Meringues


1 x 400g tin chickpeas in unsalted water, drained and the liquids reserved
140g icing sugar
1 tsp cream of tartar
1 vanilla pod, split lengthways and seeds scraped

For the raspberry stripe:
Wilton gel food colouring in rose
2 drops vegan raspberry extract

For the mango stripe:
Wilton gel food colouring in lemon yellow
2 drops vegan mango extract


1. Preheat the oven to 100C. Line three large baking trays with greaseproof paper.

2. Drain the chickpeas and reserve the water. Put the chickpeas in a container and use it to make Channa Masala or Hummus later.

3. Pour the chickpea water into the bowl of an electric stand mixer fitted with the balloon whisk attachment. Make sure your bowl is really clean and grease free. Any oil will cause your meringue to deflate.

4. Whisk on a high speed for 4 minutes. Gradually add the sugar and continue to beat. During this time, add the cream of tartar and vanilla.

5. In a small bowl, add a teaspoon of the lemon yellow gel food colouring and two drops of vegan mango extract. Stir to combine. Repeat in a separate bowl for the rose colouring and raspberry extract.

6. Fit a large piping bag with a large round tipped piping nozzle. Use the back of a teaspoon to stripe the two colours lengthways all the way up inside the piping bag but not right to the top – leave at least 2 inches at the top free of any colour. Use two different spoons to keep the colours separate. I did three stripes of each colour.

7. Place the bag inside a large mug and fold down the top slightly. Fill your piping bag with half the meringue mixture and holding the nozzle straight, pipe 1 ½-inch chubby meringues, pulling away quickly when you get to the top to achieve those cute little peaks. Leave a bit of space around each meringue to ensure they don’t touch in the oven. I have a quick video for this on Instagram. I’m @korasoi.

8. Wash out your bag and repeat this process for the remaining meringue mixture.

9. Bake in the pre-heated oven for 2 ½ hours or until the meringues are totally dry to the touch and come away from the baking paper easily. Remove from the oven and allow to cool completely.

10. Serve with your favourite vegan ice cream, on top of cakes, or dip the bottoms in melted vegan chocolate and crushed freeze-dried raspberries or chopped nuts. You can also serve them with fresh raspberries, mango slices and whipped coconut cream, but assemble this right before you want to eat or the meringues are likely to dissolve.

Vegan Mango, Raspberry and Vanilla Meringues

Go on, experiment with your favourite flavours and colours. I’d love to see where your imagination takes you.

Love Sanjana

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16 responses to “Vegan Mango, Raspberry and Vanilla Meringues”

  1. Meeta says:

    Oh yes this does have me intrigued! Chickpea water? Really … now I need to read more about this. As a big fan of chickpeas I always have a lot of water leftover … this is it! Sanjana this looks awesome!

    • Sanjana says:

      Thanks for your comment, Meeta! It’s amazing how it just whips up like a dream. Once the sugar is added it transforms in to a beautifully thick, glossy meringue. To think, it’s poured down the drain. Finally, vegan meringue is possible!

  2. mptv says:

    Biotifull work!

  3. Devi says:

    Hi, instead of using canned chickpea water can I use water that I cooked soaked chickpeas in?

    • Sanjana says:

      Hi, thanks for your comment. No, it would need to be the water they are cooked in (and boiled until it is thickened like light sugar syrup). Hope this helps!

  4. […] Vegan Mango, Raspberry and Vanilla Meringues – K.O Rasoi […]

  5. Kasia says:

    Is Willton gel food vegan? I was looking for vegan food colours for ages but all I have found was not as I expected.

  6. Sha says:

    Is cream of tartar necessary? Any substitute? And if I boil chick peas, how much water is exactly needed? How much water did you get from a can?

    • Sanjana says:

      The cream of tartar makes the mixture more acidic, lighter and able to trap more air. You could try a very small pinch of citric acid. I haven’t tried this recipe by boiling my own chickpeas as I tend not to do that at home and buy cans instead. From one can, I get around 120ml liquid. If you boil your own, I assume the protein concentration will differ and could alter the texture of the meringue and affect the way it whips up. I’m afraid it isn’t something I’ve tried.

  7. I have yet to try aquafaba but just wanted to let you know I thought your photos were incredible for this post. So colourful and beautiful. Glad vegan meringues are so awesome. 🙂

  8. Bee says:

    I attempted to make these today without success!

    I ended up with a black, charred mess on the baking paper & a house filled with the aroma of burnt sugar

    My guess is that they were cooked for much too long.

    Will attempt the next time I am using chickpeas, drastically reduce the cooking time to maybe 35-40mins & see if I have any luck

    • Sanjana says:

      Hi Bee. Oh no, that’s annoying! Sounds like they may have been cooked at too high a temperature. The time in the oven is to dry them more so than bake them, hence the long cooking time at a low temp. Do you have an internal oven thermometer you could use to double check the thermostat on the oven is correct? I hope you have success next time! Sanjana

    • Sanjana says:

      Hi, sounds like the oven temperature was also too high. Do you use an oven thermometer? Good luck for next time, I hope you have success!

  9. VeggiBites says:


    How do you maintain the white colour of your meringues? Mine always go slightly golden brown after baking.

    • Sanjana says:

      Hi, sounds like your oven temp might be too high. Ovens can often be quite temperamental and just a few degrees can make a big difference in baking. Try turning the oven down a little to ensure they’re not catching in any hotspots. Hope this helps!

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