We've come a long way since 2017..
All round star baker and expert pastry chef Silvina is the brains behind London Apron. Silvina launched Silvina’s Nature Crowns back in 2017, whipping up deliciously light, reduced sugar meringues the traditional ‘egg-white’ way. In just 2 years, her meringue crowns made their way into some of London's ?nest boutique food shops. The popularity of her product was clear, as was the desire for a vegan alternative… This is how London Apron was born.
Silvina decided it was time to stop using eggs in the making of her meringues an create an entirely vegan range that would offer equally indulgent alternatives to those choosing a plant-based diet. She set out to achieve the classic crunchy meringue texture using entirely vegan ingredients. Her innovative approach uses chickpea water (known as aquafaba), unre?ned sugar and natural ?avourings.
After nine months of tweaking and tasting, our Plant Based Meringues are ready!