(Makes about 40)


125 ml  ice cold aquafaba (drained liquid from tinned chickpeas)

2,5 ml    lemon juice

100 g     castor sugar


  • Preheat the oven to 100°C and line a large baking tray with baking paper
  • Pour the chilled aquafaba into the bowl of an electric mixer/Kenwood and whisk until fluffy and thick. It will take a bit longer than normal egg white.
  • Add the lemon juice and gradually add the castor sugar. Beat until you have a stiff, glossy meringue.  Spoon the meringue into a piping bag fitted with a star nozzle and pipe small meringue on the baking tray.
  • Bake in the preheated oven for 1 hour 30 minutes and leave to cool in the oven.



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