Meringue without egg? Here’s how –



  • ½ cup of chilled aquafaba (leftover chickpea brine, chilled for a few hours before use)
  • 2 tbsp corn flour
  • ½ tsp vanilla extract
  • 1 cup caster sugar

Berry Coulis:

  • 2 cups frozen berries
  • ½ cup white sugar
  • 1 tbsp lemon juice

To serve:

  • Raglan Coconut Yoghurt – Plum & Vanilla Custard


  1. Preheat your oven to 150ºC and line your baking tray with baking paper. Sprinkle tray with 1 tbsp of the corn flour.
  2. Beat the aquafaba with an electric mixer on high for approximately 5 minutes or until soft peaks form.
  3. Add in the vanilla. Then add in the caster sugar slowly while beating for another 10 minutes until you have a glossy meringue.
  4. Fold in the remaining 1 tbsp of corn flour.
  5. Dollop peaks onto your baking tray and bake for 15 minutes. Reduce temperature to 130ºC and bake for a further 1 hour or until the meringues have developed a hard shell.
  6. Turn off the oven and leave meringues for a few hours with the oven door open.
  7. For the berry coulis; bring the berries and sugar to a boil on your stovetop. Simmer for about 15 minutes, stirring occasionally until it thickens.
  8.  Press through a sieve and stir in lemon juice.
  9. Now it’s time to assemble; in a bowl place some Plum & Vanilla Custard coconut yoghurt, followed by a meringue. Drizzle over your berry coulis.
  10. Serve and enjoy!

Thank you to Doreen over at @nzfoodpics for this vegan meringue recipe!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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