• 1/2 cup Orgran No Egg Natural Egg Replacer
  • 1/2 teaspoon citrus pectin
  • 1 cup ice-cold water
  • 1 teaspoon vanilla essence
  • 3/4 cup pure icing sugar
  • 1 tablespoon soft brown sugar


1. Preheat oven to 130°C (260°F).

2. Blend Orgran No Egg and pectin together thoroughly while dry, then add to cold water.

3. Mix on high speed for 5 minutes

4. Add vanilla and sugars, 1 tablespoon at a time. Continue mixing for 5 minutes – the foam will increase in volume.

5. Spoon onto a tray lined with baking paper.

6. Bake for 2 hours. After 2 hours, turn off oven without opening door, and allow meringues to dry out further until cool.