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whipped Italian meringue on whisk attachment.

Vegan Italian Meringue

4.8 from 15 votes
An eggless version of this classic meringue. Made with aquafaba and sugar syrup, this meringue is stable enough to use as a topping for desserts.
Prep Time 30 mins
Total Time 30 mins
Servings 12


  • Electric whisk or stand mixer
  • Candy thermometer


  • 234 g aquafaba *see notes
  • 200 g caster sugar
  • 60 ml water
  • ¼ tsp cream of tartar


  • Start by reducing the aquafaba, add it to a saucepan and bring to the boil. Reduce the heat and allow it to simmer until it has reduced to half a cup in volume. After 5 minutes of simmering, check the volume by pouring the liquid into a measuring cup. If there's more than half a cup of liquid continue to simmer until it reduces to the required half cup.Pour the reduced aquafaba into a jar and refrigerate. This can be done the night before or at least one hour in advance of making the recipe.
  • Take a large clean bowl, making sure it's completely dry and free of grease. Add the aquafaba and cream of tartar to a large bowl and whisk on high speed for 10 minutes until soft peaks form.
  • Add the caster sugar and water to a saucepan, gently stir and allow the mixture to sit for a minute until the sugar dissolves into a paste.
  • Place the saucepan on a medium-high heat and allow the mixture to come to a simmer and bubble. DO NOT STIR throughout the entire process. Place your candy thermometer into the syrup and continue to simmer until the mixture reaches 116°C (240°F) - about 10-12 minutes.
  • Once the sugar syrup has reached the correct temperature begin to add it to the whipped aquafaba. Slowly drizzle in a little at a time and continue to whisk until the mixture is incorporated.
  • Whisk the aquafaba mixture for another 5 minutes before transferring it to a piping bag fitted with a nozzle of choice.
  • Use the Italian meringue as a topping for brownies, baked Alaska and other desserts.
  • You can store this meringue in an airtight container in the fridge for up to 24 hours before use.


*aquafaba - drain a can of unsalted chickpeas, use only the liquid part.
**I highly recommend reducing the aquafaba to thicken it as you want it to have a similar viscosity to egg whites, refer to step 1 of the recipe. If your aquafaba is already thick, you can skip this step and use half the amount (118g).


Calories: 65kcal | Carbohydrates: 17g | Sodium: 1mg | Potassium: 11mg | Sugar: 17g | Calcium: 1mg | Iron: 1mg
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