As a dedicated vegan baker with years of experimenting in the kitchen, I've embraced plant-based swaps for animal products. Lactose-free ice creams and cheeses are easy finds, letting us skip dairy without missing a beat.
Replacing eggs, however, has been trickier—especially in desserts where structure and creaminess matter.
I've tested ground flax, chia seeds, and more, with inconsistent results. These options are tough to perfect and rarely mimic the airy delight of egg white meringues.
A true egg white stand-in has long been the holy grail for vegan pastry lovers.
That changed when I discovered aquafaba—the liquid from canned chickpeas, often tossed down the drain.
Yes, that viscous brine. Whipped up, it transforms into a stunning egg white mimic. It's pure magic!
French chef Joël Roessel first popularized this on his site, Révolution Végétale. Aquafaba (from Latin for "bean water") lets vegans craft pastries without compromise.
A Facebook group with over 45,000 members shares recipes for cakes, pastries, even pasta—all powered by aquafaba. But meringues? They're the showstopper. See for yourself:
For about 20 meringues:
• 90 ml aquafaba (chickpea brine)
• 180 g blond cane sugar
• 10 drops vanilla oleoresin (optional)
1. Pour aquafaba into your stand mixer's bowl with the whisk attachment.
2. Whip on medium-high, just like egg whites.
3. Gradually add sugar while whipping.
4. Stir in vanilla if using.
5. Whip until firm peaks form and sugar dissolves fully, about 5-10 minutes.
6. Pipe meringues onto parchment-lined baking sheet using a fluted tip.
7. Bake at 100°C for 1 hour 15 minutes.
8. Cool 10 minutes before enjoying.
Voilà—flawless egg-free meringues! Vegans now have a reliable egg replacer for pastries. And zero-waste fans: repurpose that chickpea juice.
Note: Store in an airtight container up to 3 days.
