Just because you are a vegan does not mean you can indulge in a crisp and sweet meringue. Use this base recipe to produce a fluffy, crisp meringue to add to ice cream sundaes, trifles or make a pavlova.
Flavour the meringues by adding vanilla, rosewater or any other flavour you can come up with during the first batch with sugar.
This batch yields about 20-25 pcs of meringues which are approx. 3 cm in diameter.
Note that these meringues will become brittle when stored in a longer period. Consume these within 1-2 weeks of making.