Photo of Strawberry meringue drops by WW

Strawberry meringue drops

Points® value
Total Time
2 hr 15 min
15 min
2 hr
Aquafaba makes for an excellent vegan alternative to egg whites in these sweet bites.


Oggs Aquafaba Egg Substitute

130 ml

Cream of Tartar

½ teaspoon(s)

Caster Sugar

80 g

Freeze dried raspberries

10 g


  1. Preheat the oven to 110°C, fan 90°C, gas mark ¼. Line 2 large baking sheets with baking paper.
  2. Put the aquafaba and cream of tartar in a large bowl. Use a hand-held electric whisk on the mixture for 3-4 minutes, until stiff peaks form, then gradually beat in the sugar until smooth and combined.
  3. In a mini food processor, pulse the freeze-dried strawberries until you have a finely ground powder. Reserve about ½ teaspoon to sprinkle over the tops, then gently fold the rest into the meringue.
  4. Spoon the mixture into a disposable piping bag fitted with a large round nozzle. Pipe 3-4cm circles onto the prepared trays – you’ll have enough mixture to make around 40 ‘meringues’. Bake for 2 hours, until they feel dry to the touch.
  5. Turn the oven off, leaving the baking sheets inside so that the ‘meringues’ dry out for 30 minutes to 1 hour as the oven cools. Sprinkle over the reserved dried strawberry powder before serving.


Try crushing a few ‘meringue’ drops over vegan yogurt or chopped fresh fruit for a delicious dessert – just remember to adjust the SmartPoints. If you are using aquafaba from drained chickpeas you will need to whisk with cream of tartar for 10-12 minutes.