Vegan meringe

I cannot eat eggs, but this is a pretty good substitute.


  • Half the liquid from a 400g can of boiled chickpeas
  • 5 tea spoons of sugar.


  1. Extract the liquid from a can of boiled chickpeas.
  2. Take half the content and preserve the rest in the freezer.
  3. In a jar, add the sugar and stirr with an immersion blender.

You may need up to 10 minutes for the cream to become solid looking. Note that after a few hours it may loss the foamy look, even though it tastes the same.

Vegan meringe 1.jpg

Figure 1: The liquid of the chickpeas looks ugly and brown…

Vegan meringe 2.jpg

Figure 2: …but it transforms into a nice looking cream