Vegan Meringues & coconut cream from Vaughan's Kitchen

Vegan Meringues & Coconut Cream

Going vegan has become the biggest the food trend in a long time.  Many people are eating far more plant based foods.  It makes sense - kinder for your body, the planet and, of course, the animals!  It doesn't have to be boring and you can still have those 'naughty but nice' treats from time to time so make these great meringues from the liquid you usually throw down the drain when using a tin of chickpeas.



Pre heat the oven to 120C/100Fan/Gas 1/2

    1. Drain the liquid (aqua faba) from a tin of chick peas.
    2. Whisk until thick and creamy and at ‘soft peak’ stage.  It takes longer than whisking egg whites. To give more stability you can add ½ teaspoon of cream of tartar before you start to whisk but it is not essential and gives the finished meringues a slightly citric taste. 
    3. Weigh out the same amount of caster sugar (we use unrefined) as ‘aqua faba’ and whisk in half the quantity (be careful not to over beat at this stage).  Fold in the rest of the sugar gradually.
    4. Spoon or pipe the meringue onto a baking tray lined with baking parchment.
    5. Place in a preheated oven at 120C/100Fan/Gas Mark ½ and bake for 90 minutes. Do not open the oven door during this time and at the end turn off the oven but leave meringues in until oven goes cold (leave door shut still).

Coconut Cream


  1. Put 1 tin of coconut milk in the fridge UPSIDE DOWN and leave overnight (you can speed this up by putting into freezer instead for 2-3 hours)
  2. Take out and turn right way up to open. Scoop out all the solid coconut cream from the top.  The coconut water at the bottom is good to drink or to use in another recipe
  3. Whisk the coconut cream until it is light and fluffy. This can be used as a cream substitute in savoury dishes as it is but to accompany the meringues it is good to add 1 sieved tablespoon icing sugar (or  taste) and three drops vanilla extract.