Image of Vegan Meringue in a white bowl with Berry Coulis and Coconut Yoghurt

Vegan Meringue with Berry Coulis

Meringue without egg? Here’s how –

Made using Plum & Vanilla Custard Coconut Yoghurt from Raglan Food Co.


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

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

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!

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