Meringues (egg-free)

The word of the day is aquafaba. Yes, that slimy liquid in a can of chickpeas or beans.  It is magic, that stuff!  We’ll swiftly gloss over my previous failure using this liquid to make an egg-free chocolate mousse….and move on the one recipe I’ve had continued success with: meringues. And, what’s not to like about a meringue!! Especially one with no eggs.  NO EGGS!  Yes, my hatred of egg continues.

And so, to the meringues. Drain a can of chickpeas – you’ll need 120ml of the liquid. Of course you’re going to make hummus with the chickpeas rather than throw them away, aren’t you.


Now, have patience and watch the liquid transform, you’ll think it won’t, but it will …..use an electric whisk, you’ll thank me (it takes a while to whisk….)

Whisk until soft peaks form and then slowly whisk in 100g caster sugar, a bit at a time until the whole lot is incorporated and you have a lovely shiny stiff mixture….


This can be spooned or piped on to a baking tray lined with baking paper.  I like to pipe them because it makes me feel posh! You’ll need 2 trays, this will make about 40 small meringues. Bake at 90°C (fan oven) for about 1h30 – or till the meringues lift easily off the baking paper.  Leave to cool.


They are fine as they are, but I like to dip their bottoms in chocolate for a bit of extra oomph.

I used Lindt Raspberry Intense for a bit of tang. Once the meringues have cooled, dip their bases in the chocolate and leave to let the chocolate set.  Patience is a virtue.  Don’t forget to lick the bowl afterwards (cook’s prerogative)


And, at last…..egg-free meringues.  Store in an air tight container.  Do not put in the fridge!

Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂




Egg-free Chocolate Mousse

I love chocolate mousse. But I hate eggs, especially raw eggs.  My first attempt at an egg-free chocolate mousse was not quite a disaster, but it was too dense and heavy. It was rich and chocolatey, but not a mousse. So I did a bit more research and found some recipes for vegan chocolate mousse using the liquid from a can of chickpeas.

The idea of this perked me up.  I have made meringues with chickpea liquid and they turned out beautifully.  Not an egg in sight.  So, moving on to chocolate mousse. Today was the day to try this recipe.

First to melt the chocolate.

Remove it from the heat and set it aside to cool. In the meantime get whisking that chickpea liquid.

Who would have thought that this liquid could be whisked up like egg whites?! It’s magic!

I admit I had a dilemma.  If I left the chocolate too long, it would start to solidify.  If I mixed it in whilst it was still warm, would it be a problem? I let it cool as much as I could, but before it started to solidify I folded the whisked chickpea liquid into the chocolate.

I spooned the mousse into little ramekins and put them in the fridge.  Alas, this story does not have the ending I wanted.  The mousse turned out with a gritty texture – the chocolate had obviously either seized on contact with the whisked chickpea liquid, or just solidified whilst it was being folded in. Win some, lose some.  I am disappointed, as I was really excited about the prospect of being able to turn out lovely light, fluffy chocolate mousse – made without a single egg.  Reading online I know many people have had success with this, so if anyone (are you out there anywhere???) has any tips for getting this right, please let me know.  All advice would be much appreciated.