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Vegan meringues topped with exotic fruits recipe

Vegan meringues topped with exotic fruits recipe

24 ratings

This vegan meringues recipe gives crisp, chewy meringue, topped with passion fruit, kiwi, oranges and pineapple – the perfect post-dinner sweet treat. The clever use of chickpea brine over eggs makes them an ideal free-from dessert. See method

  • Serves 8
  • 20 mins to prepare and 2 hrs to cook, plus cooling
  • 144 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 190ml liquid, drained from 1 x 400g tin chickpeas
  • ½ tsp cream of tartar

For the cookie frosting

  • 125g icing sugar
  • ½ tsp vanilla extract
  • 400g soya or dairy-free coconut yogurt
  • 1 tbsp pure maple or agave syrup
  • 4 passion fruit, halved and pulp removed
  • 4 kiwi, peeled and cut into thin wedges
  • 2 oranges, peeled, segmented and chopped into small pieces
  • 200g pineapple, cut into small pieces
  • 2 tbsp desiccated coconut (optional)
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    0g 2%
  • Sugars

    28g 31%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 28.7g Protein 3.4g Fibre 1.6g


  1. Preheat the oven to gas ½, 130°C, fan 110°C and line two baking trays with nonstick baking paper. Using an electric whisk or stand mixer, whisk the chickpea brine for up to 10 mins on high speed until the liquid doubles in volume and becomes white and frothy. Add in the cream of tartar and the icing sugar gradually, a tablespoon at a time, until glossy stiff white peaks form. Add the vanilla and whisk for a further 1 min.
  2. Gently spoon 2 heaped tablespoons of the mixture onto one of the lined baking trays. Shape into a rough disc, measuring about 9cm in diameter, and repeat with the remainder of the mixture, leaving a few centimetres between each one. Continue until you have 8 discs of equal size. Bake in the oven for 2 hrs. Do not open the door as they may sink. Once the time is up, turn off the oven and leave for 1 hr, then remove from the oven and leave to cool completely. Don’t worry if they crack or collapse as the toppings will cover them up.
  3. Combine the yogurt with the maple or agave syrup and spoon a little on top of each meringue. Top with the fruit and sprinkle over the desiccated coconut, if using. Serve immediately.

See more Vegan recipes 

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