Vegan chocolate ripple aquafaba meringues

Choc-dipped chocolate ripple meringues.
Choc-dipped chocolate ripple meringues. Photo: Katrina Meynink

These egg-free meringues are wondrous. The snowy domes are shatteringly crisp on the outside and chewy on the inside – the way all good meringues should be.


160ml aquafaba (drained from 1 tin of chickpeas)

1 cup castor sugar

1 tsp vanilla bean paste

100g vegan chocolate, melted and cooled

additional chocolate to drizzle


1. Preheat the oven to 120C. Line a large flat baking tray with baking paper and set aside.

2. Using an electric mixer, whisk the canned chickpea liquid for 15 minutes or until soft to medium peaks form. Whisking constantly, gradually add the sugar, a spoonful at a time, and whisk until the mixture is thick and firm. Once stiff peaks form, add the vanilla and briefly continue mixing. Gently stir through the melted chocolate so it swirls through the meringue and creates a ripple.

3. Drop large spoonfuls (about two tablespoons of mixture) onto the prepared tray, 5cm apart. Bake in the oven for 1¾ hours or until meringues are firm to the touch. Turn off the oven, leave the door slightly ajar and leave the meringues inside until they are completely cool (about one hour).

4. Meringues (without additional chocolate drizzle) will keep in an airtight container for 3 days. Drizzle with additional melted chocolate (if using) just before serving.

More aquafaba recipes