Ingredients for Vegan Meringue: 

(makes about 50 meringue kisses, or about 8 - 10 decorated numbers)

  • 125 ml of chickpea water (aquafaba). I drain the chickpea water from 2 cans of chickpeas and place in the refrigerator overnight. I think this improves the gelatinous strength of the aquafaba.
  • 125 g of caster sugar
  • 1 pack of vanilla sugar
  • Wooden shashlik skewers (one for each cake toppers)
About one-fifth of this meringue will suffice. If you have excess aquafaba (the chickpea water from the can), you can freeze it until later.

Gel food color:

For coloring the vegan meringue I use gel food coloring from rainbow dust (colors: claret, yellow and leaf green).


To pipe the numbers, I place a template under parchment paper. You can download and print the template as well. Instead of printing them in A4 size, I set the printer's setting to DIN A6 size.

I use the following pastry tips:

Baking the meringue:

To bake, or dry, the meringue place them in a preheated oven for 100 degrees Celsius (210 F) for 75 minutes. Then turn off the oven and leave them in the oven for another 30 minutes. The toppers wants to hold their shape for weeks.

I hope you enjoy creating these toppers.

Birthday Cake Toppers