Vegan Meringues

Soft pink drip cake

Last week we ran yet another successful Vegan Cake Decorating and Baking class. I’ve shared pictures on our Instagram page. They were such a lovely bunch and it’s always incredibly satisfying when students leave at the end of the week feeling content.

I wanted to share the recipe for the vegan meringues we made in the class. These are super easy to make and are absolutely delicious. I’m not a fan of regular meringues because I find them very eggy. That’s certainly not the case with these ones. Do give them a go and let me know what you think.

Vegan Meringues (VG, NF, GF) recipe


100g reduced aquafaba
pinch cream of tartar
pinch of xantham gum
100g caster sugar
100g icing sugar, sifted
1 tsp vanilla extract


1. Pre-heat the oven to 100ºC (fan) and cut baking parchment to line some flat oven
trays. Fit some piping bags with nozzles.

2. Whisk the reduced aquafaba until it forms a firm meringue. Whisk in the cream of
tartar and xantham, then add the caster sugar gradually. Whisk until the caster
sugar is dissolved into the meringue, then gently whisk in the icing sugar and the

3. Add in any colour, if using, and fold the meringue through with a spatula until it
forms firm peaks that flop slightly at the end. Fill the piping bags and use a little
meringue to stick the paper down onto the tray before piping meringue kisses in
various sizes.

4. Place the meringues in the oven and bake for 10 minutes, then reduce the heat to
80ºC (fan) and continue baking for around 1.5 hours or until they are dried
through. Let cool in the ovens, with the door slightly propped open to release

Vegan cakes made during our vegan cake decorating and baking class

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