8 Best Summer Meringue Vegan Recipes For Your Kids

8 Best Summer Meringue Vegan Recipes For Your Kids

8 Best Summer Meringue Vegan Recipes For Your Kids

8 Best Summer Meringue Vegan Recipes For Your Kids

This sweet treat that resembles a cloud is the ideal light and airy summertime dessert. Although whipped egg whites are typically used to make meringue, you can still create a delectable vegan version. See these 8 meringue vegan recipes and enjoy.

Vegan Lemon Meringue Pie

1. Vegan Lemon Meringue Pie

Make this vegan lemon meringue pie when life gives you lemons. It only requires a few essential ingredients, and buying the crust can simplify the process. Make a quick batch of your preferred pie crust, fill it with rich, creamy lemon curd, then top it with an amazingly easy meringue that will have you and your guests sneaking back into the kitchen to lick the bowl. This tart dessert is the ideal sweet treat to savour whenever you have the chance. Bring this vegan lemon meringue pie to a gathering to wow your friends. It is fantastic beyond words!

Prep time: 1 hour 30 minutes | Cook time: 1 hour 40 minutes | Total time: 3 hours 10 minutes | Servings: 6

Ingredients For the Lemon Curd

  • Pie crust
  • Oat milk: ⅓ cup
  • Water: ⅓ cup
  • Corn starch: 1 tablespoon
  • Sugar: 6 tablespoons
  • Lemon juice: 6 tablespoons
  • Lemon, zested: 1
  • Olive oil: 4 tablespoons
  • A pinch of salt

Ingredients For The Meringue:

  • Chickpea water: ⅓ cup (aquafaba)
  • Sugar: ⅓ cup
  • Cream of tartar: ¼ teaspoon


  1. The pastry crust should be baked blind and left to cool.
  2. Combine the water, oat milk, and cornstarch in a mason jar. Put the lid on and give it a good shake.
  3. When the mixture bubbles, pour it into a small, heavy-bottomed saucepan and simmer it over medium heat, often stirring with a whisk.
  4. Continue stirring as you add the other ingredients until the mixture thickens and bubbles. It is finished when it coats the back of a spoon, and your finger can be run through it without it coming back together. Put this in another bowl and let it chill in the fridge.
  5. To prepare the meringue, combine the aquafaba, sugar, and cream of tartar in a large bowl and beat them vigorously until they are frothy, light, and stable when turned upside down.
  6. In the pie shell, evenly distribute the lemon curd. Add the meringue on top.
  7. Before serving, you might choose to brown the meringue's top if you'd like.

Vegan Lemon Meringue Cookies

2. Vegan Lemon Meringue Cookies

Use this recipe for lemon meringue cookies to make a delicious, light treat as summertime approaches! Thanks to the magic ingredient aquafaba, you can create a delicious and traditional vegan meringue in less than 30 minutes of preparation time. Although we used the meringue to make cookies, you could probably use it to make a baked Alaska or a pavlova.

Prep time: 20 minutes | Cook time: 1 hour 40 minutes | Total time: 2 hours | Servings: 8


  • Aquafaba: ¾ cup (liquid from a can of chickpeas)
  • Cream of tartar: ¼ teaspoon
  • Lemon extract: ¼ teaspoon
  • Plus: ½ cup
  • Powdered sugar: 2 tablespoons


  1. Set the oven to 200°F.
  2. Aquafaba is produced by draining the garbanzo bean can, yielding ¾ cup.
  3. In a bowl, combine the aquafaba, cream of tartar, and lemon extract; whisk until stiff peaks form (about 6 minutes).
  4. Start adding the sugar, and beat until barely combined. Avoid overbeating, as this may cause the aquafaba to lose air and turn liquid.
  5. Place the aquafaba mixture gently into a piping bag using a spatula or spoon, and then put 2-inch rounds on a baking sheet covered with parchment, spacing them about 2 inches apart.
  6. On the top rack, bake for no more than 1 hour and 45 minutes. To prevent the flavour from being ruined, you don't want them to get golden or brown.
  7. Before carefully removing them from the parchment paper, let them cool for 10 minutes.

Vegan Chocolate-Dipped Maple Meringues

3. Vegan Chocolate-Dipped Maple Meringues

I've been itching to try out other sugars since I made meringues with chickpea brine. I thought the sweetener's flavour would enhance the meringues' flavour. I was curious if using maple syrup instead of icing sugar would work.

Prep time: 10 minutes | Cook time: 2 hours | Total time: 2 hours 10 minutes | Servings: 8

Ingredients For The Maple Meringues

  • Chickpea brine drained from 1 can of chickpeas: ~1 cup of liquid
  • Grade B maple syrup: ¾ cup
  • Vanilla bean paste: 1 tsp
  • Cream of tartar: ¼ tsp

Ingredients For The Chocolate Dipping

  • Dark chocolate: 1¾ oz
  • Coconut oil: 1 tsp


  1. To 200°F, preheat the oven. Silpat mats or parchment paper should be used to line two baking trays. The chickpea brine should first be reduced. It should reduce to ⅔ of a cup after boiling for 2–3 minutes in a pot. Allow cooling for a minimum of ten minutes.
  2. Add the brine to the stand mixer after it has cooled, and beat on high speed until frothy. Add the cream of tartar until soft peaks start to form. For 3 minutes, beat.
  3. Incorporate all maple syrup by adding it in ¼ cup portions. The peaks of the meringue will be firm. Add vanilla bean paste. Fill a piping bag with the mixture, then pipe medium-sized circles of meringue out of it.
  4. Continue doing this until there is no more room on the trays. The meringues should be baked for two hours.
  5. The meringues should cool for 20 minutes after the trays are taken out of the oven. Make the chocolate dip while the meringues are cooling. Melt the chocolate and coconut oil in a heat-resistant bowl over a pot of boiling water while swirling to combine.
  6. Peel the meringues off the paper once they have cooled, then delicately immerse one side of each one into the chocolate mixture.
  7. Keep in the refrigerator in an airtight container.

Vegan Meringue Mushrooms

4. Vegan Meringue Mushrooms

These crispy, sweet, and mouthwatering aquafaba meringue mushrooms are a must-try! When you're ready to unleash the magic of meringue mushrooms at your next party, store them in an airtight container.

Prep time: 30 minutes | Cook time: 50 minutes | Total time: 1 hour 20 minutes | Servings: 8


  • Aquafaba: 1 cup (liquid from a can of chickpeas), divided
  • Vanilla: ½ teaspoon
  • Cream of tartar: ¼ teaspoon
  • Plus: ½ cup
  • Organic cane sugar, divided: 1 tablespoon
  • Cocoa powder, divided: 1 tablespoon
  • Vegan chocolate chips divided: 1 cup


  1. Put two racks in your oven's middle to top. Oven temperature set to 200°F.
  2. Use parchment paper or a silicone baking mat to line two cookie sheets. To filter out contaminants, pour the aquafaba through a sieve.
  3. In a sizable metal mixing basin or the bowl of a stand mixer, combine half the aquafaba, vanilla, and cream of tartar. Use a stand mixer to whip the mixture into a froth or beat with an electric mixer set to medium-high power. Add a spoonful or so of sugar and continue pounding. Up until all the sugar is added, continue beating and gradually adding more sugar.
  4. Beat the meringue until it forms stiff peaks. It could take 5 to 10 minutes, sometimes longer. Keep hitting even when uncertain. Aquafaba cannot be beaten enough.
  5. Onto the baking sheets, pipe the meringue.
  6. Dust with cocoa. For about two hours, bake. To achieve consistent baking, rotate the placements of the cookie sheets in the oven halfway through. When the meringues are finished, they will feel dry and moderately firm to the touch.
  7. Before transferring the meringues to a platter, let them cool fully. Repetition is required with the other half of the ingredients. Melt the chocolate, then combine the first batch to make mushrooms while it bakes.

Vegan Easy S’mores Cupcakes

5. Vegan Easy S’mores Cupcakes

Cupcakes are made of rich chocolate, with biscuit icing and marshmallow meringue toppings. These cakes come out perfectly every time and are quick and straightforward to make. The cookie foundation adds a pleasant crunch when combined with the other textures. Toasting is a terrific use for the meringue frosting. Finish these rich cakes with a drizzle of dairy-free chocolate and cookie crumbs.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 10

Ingredients For The Base

  • Biscuits: 3½ oz
  • Dairy-free butter: ½ oz

Ingredients For The Cupcakes

  • Dairy-free milk: 1 cup
  • Apple cider vinegar: 1 teaspoon
  • Self-rising flour: 1½ cups
  • Golden caster sugar: ½
  • Cocoa/cacao powder: 1 tablespoon
  • Baking powder: ½ teaspoon
  • Baking soda: ½ teaspoon
  • Coconut oil (melted): ¼ cups

Ingredients For The Marshmallow Meringue

  • Aquafaba: 4½ cups
  • Golden caster sugar: ⅔ cup
  • Vanilla extract: 1 teaspoon
  • Cream of tartar: 1 teaspoon

Decorations (optional):

  • Melted dairy-free chocolate
  • Cookies
  • Mini vegan marshmallows

Method To Make The Base

  1. Place cupcake liners on 2 trays for cupcakes.
  2. Place the biscuits in a food processor and pulse until they resemble coarse crumbs.
  3. A mixing bowl with crumbled biscuits should be used.
  4. In a small saucepan, add the butter and heat over low heat until completely melted.
  5. When the mixture resembles wet sand, pour the butter mixture into the crumbled biscuits and stir.
  6. Each cupcake case should have a tablespoon of the base mixture. After compacting each case, lay it aside.
  7. Repeat this process for each case.

Method To Make The Cupcakes

  1. Set the oven to 350°F. Whisk the dairy-free and apple cider vinegar together thoroughly in a small bowl. Allow curdling for 10 minutes. Thus, vegan buttermilk is produced.
  2. Sift the flour, sugar, cacao/cocoa powder, baking powder, and baking soda into a sizable mixing basin. Blend thoroughly.
  3. Mix the “buttermilk” with the melted coconut oil after adding it.
  4. The dry components should be combined with the liquid ones to create a smooth batter. With the batter, fill the cases ¾ full. To get rid of any air bubbles, tap the tins on the work surface.
  5. Bake the cakes for 18 to 20 minutes in the preheated oven. When a knife or skewer is inserted, comes out clean, and feels springy to the touch, they are finished.
  6. The cupcakes should be placed on a cooling rack to finish cooling. To keep them fresh before frosting, place them in a covered container after they have cooled.

Method To Make The Meringue

  1. Drain the aquafaba from a can of chickpeas and put it in a bowl to make the meringue. High-speed whirl till frothy. An electric hand whisk is an option.
  2. Once you've added the sugar, beat the mixture until stiff meringue peaks begin to form.
  3. Add the cream of tartar and vanilla until it becomes thick and glossy.
  4. The meringue should be placed in a piping bag with a French patisserie tip nozzle.
  5. Fill each cupcake with a meringue swirl once they have cooled.
  6. Add a drizzle of melted dark chocolate, vegan marshmallows, and broken cookies as the finishing touch. Even toasting the meringue is an option.

Vegan Raspberry Louise Slice

6. Vegan Raspberry Louise Slice

If you've never heard of, seen, or eaten a Louise Slice, this is your chance to do so in the tastiest possible manner. The bar is a traditional New Zealand treat with three layers: a buttery biscuit foundation, a layer of rich raspberry jam, and a coconut-flavoured meringue on top. This vegan version of the classic dessert is just as tasty but healthier!

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 10

Ingredients For The Base

  • Rolled oats: ½ cup (gluten-free if necessary)
  • Almonds: ½ cup
  • Shredded coconut: ½ cup
  • Vanilla extract: 1 teaspoon
  • Sea salt: ¼ teaspoon
  • Medjool dates: 1 cup (about 7, loosely packed)

Ingredients For The Raspberry Layer

  • Raspberries defrosted: 2 cups
  • Chia seeds: 4 tablespoons
  • Liquid sweetener: 1 tablespoon (brown rice syrup and coconut nectar work great here)
  • Vanilla extract: ½ teaspoon
  • Juice of lemon: ½
  • Freeze-dried raspberries: 4 tablespoons (optional)

Ingredients For The Coconut Topping

  • Cashews soaked: ½ cup
  • Water: ¼ cup
  • Liquid sweetener: 2 tablespoons
  • Vanilla extract: ½ teaspoon
  • Coconut oil, melted: ¼ cup
  • Shredded coconut: 1 cup

Ingredients To Top

  • Coconut flakes


  1. To prepare the base, pulse all ingredients (apart from the dates) in a food processor or high-speed blender until very finely chopped. When pressing the mixture with your fingertips and it sticks, add the dates and blend once more. Pour the mixture into a lined baking pan, push it down well, and then put the pan in the freezer to solidify.
  2. Blend the ingredients for the raspberry layer in a blender or food processor until completely blended and liquid-like. Pour over the base, smooth it out to make it flat, and then put it in the freezer.
  3. In a high-speed blender, combine all topping ingredients—aside from the coconut oil and shredded coconut—and mix until silky smooth, scraping down the sides as necessary.
  4. Add the melted coconut oil after continuing to blend on low until smooth. After adding the coconut, pulse once, then carefully spread it over the jam layer. Sprinkle the coconut flakes on top, then freeze for a few hours or refrigerate overnight to harden. Slice, remove, and enjoy! Keeps in the freezer for two months or in the refrigerator for up to a week.
Vegan Meringue Cake With Chocolate Cream

7. Vegan Meringue Cake With Chocolate Cream

No eggs meringue? Oh, yes! The aquafaba, or chickpea liquid from a can, is mixed with sugar to make these meringues, which are then baked till crisp, light, and fluffy. This “cake” is two sizable meringues that are sandwiched together with chilled, chocolatey coconut cream, much like a pavlova. This decadent meringue cake is ideal for special occasions because it is sheer luxury.

Prep time: 15 minutes | Cook time: 45 minutes | Total time: 60 minutes | Servings: 10

Ingredients For The Meringue

  • Aquafaba (liquid from a can of chickpeas)
  • Powdered sugar: 1¾ cups
  • Vinegar: 1 tablespoon
  • Gluten-free and vegan sandwich cookies, crushed: 6

Ingredients For The Chocolate Cream

  • Can of full-fat coconut milk, chilled: 1 13.66-oz
  • Powdered sugar: 1 tablespoon
  • Gluten-free and vegan sandwich cookies, crushed: 6
  • Vegan dark chocolate bar: 1


  1. Add the aquafaba to a stand mixer's bowl. Blend for a couple of minutes at high speed with the whisk attachment. Add some sugar when the aquafaba starts to foam and become fluffy.
  2. Add the remaining sugar and vinegar, and continue mixing for an additional two to three minutes or until the batter turns glossy and substantially thicker. The dough ought to resemble meringue with its crisp peaks.
  3. The sandwich cookies should be added to a blender and ground into fine dust.
  4. Set the oven to 210°F. Create two substantial meringues using a spoon or a piping bag and a baking sheet lined with parchment paper. The “cake” will be there. Create smaller meringues with the leftover batter. Sprinkle cookie powder over each meringue. Bake the meringues for one hour and forty-five minutes. After that, shut off the oven, open the door, and let them finish cooling.
  5. The coconut milk's cream should be added to a bowl or a spotless stand mixer. Add the sugar powder by whisking. In a double boiler, melt the chocolate, then let it cool. Crushed cookies should be added to the coconut milk mixture, after which melted chocolate should be added gradually.
  6. The chocolate coconut cream is used to sandwich the two massive meringues. Make little meringue sandwiches with the remaining cream.

Vegan S’mores Baked Alaska

8. Vegan S’mores Baked Alaska

A contemporary take on a time-honoured classic. With this S'mores Baked Alaska, you can enjoy your favorite campfire treat with a fun retro dessert.

Prep time: 1 hour | Cook time: 15 minutes | Total time: 1 hour 15 minutes | Servings: 6


  • Cracker squares: 4 graham (2 rectangles split in half)
  • Vegan chocolate ice cream:  4 scoops (about ¼ to ⅛ cup each)
  • Aquafaba: ¼ cup
  • Granulated sugar: ¼ cup
  • Cream of tartar: ¼ teaspoon
  • Vanilla extract: 1 teaspoon


  1. On a baking sheet, arrange the Graham cracker squares. Place a scoop of ice cream on top of each one, making sure it is no more significant than the base, so it doesn't hang over the edge. Put the entire baking sheet in the freezer to refrigerate the ice cream.
  2. Place the whisk attachment on your stand mixer and add the aquafaba to the bowl. Gradually increase the speed to the top position. Sprinkle the sugar and cream of tartar in tandem slowly once you've established a consistent froth.
  3. Whip at maximum speed for 5 to 7 minutes to produce a robust meringue with firm peaks. Add the vanilla extract gradually. Apply the meringue all over the scoop of ice cream and all around it, ensuring that it completely encases the filling and adheres to the graham cracker base. To make the meringue golden brown all over, either place the baking sheet under the broiler for 1-2 minutes or briefly torch each dish. Before you have a meltdown, serve quickly!


Meringue can be frozen for up to 6 months by placing it in a ziplock bag. Make sure the bag is completely closed because any moisture will cause the meringue to become soft.

I trust you enjoyed this article about the 8 Best Summer Meringue Vegan Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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