Vegan Aquafaba Meringue Eton Mess

March 9, 2022
Not long ago I was introduced to these wonderful vegan version of the British dessert, Eton Mess. I was totally amazed how could they make meringues without eggs that still tasted like the original ones! I thought it must be filled with nasty ingredients I don't even know how to pronounce but I was wrong. It was made of aquafaba (or chickpea water). As I got home, I immediately tried to recreate the recipe on my own.

Anyway, I love Eton mess, and I could just not let this one slip away from me so here is my version made (naturally gluten free) with a hint of the leftover rose water I had with me. I'm on the go with a 90L backpack at the moment so I try to carry around as little as possible.
vegan eton mess in a glass dish on a table

Vegan Aquafaba Meringue Eton Mess

Recipe Type: Sweets
utensils YIELDS
herb graphic for recipe card
  • 1 can chickpea brine only (aquafaba)
  • 100g caster sugar
  • 1/2 tsp vegan cream of tartar
  • 1 can (400g) full-fat, unsweetened coconut milk
  • 3 tbsp icing sugar
  • 500g mixed berries
  • 2 tsp rosewater
        graphic for recipe card


1. Place the can of coconut milk in the fridge overnight before making your Eton mess, so that the cream solidifies and separates from the water.

2. Drain a tin of chickpeas saving the water (aquafaba).

3. Meanwhile preheat the oven to 130°C and line a baking sheet with parchment paper.

4. Whisk the aquafaba in a mixer  at high speed for at least 20 minutes until you get stiff white peaks. Add sugar  one tablespoon at a time and whisk well after each addition until the sugar granules dissolve. The meringue mixture should turn thick and become glossy when it’s ready.

5. Scoop spoonfuls of the mixture on the lined baking sheet, leaving enough space between them. You can also use a piping bag to shape the meringues too. Transfer the trays in the oven and bake for 1 hour 45 mins – 2 hours until the meringues are fairly firm on top and on the base. When ready, remove from the oven and leave to cool completely. Once cooled, they should be light and crisp.

6. While the meringues are in the oven pour off the coconut water from the can you chilled in the fridge overnight. Scrape the coconut cream into a bowl. Sift in the icing sugar and whisk together until it’s soft and creamy.

7. Mix the berries and rosewater together and steep for about 15 minutes.

8. Crush the meringues.

9. Place berries on the bottom of a glass, mix coconut cream and meringues and pour on top, add more berries berries and coconut cream and serve!

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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