Abstract: A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, and water. The meringue is capable of being prepared to a self-sustaining, baked product. The final meringue product may be prepared by a variety of heating methods, including microwave heating. Further, the nature of the final product may be controlled by the extent of heating, so that a product more flowable or creamy may be achieved by a reduction in the heating time. The meringue of the invention is suitable for strict vegetarians (‘vegans’) and individuals who are allergic to eggs and egg bi-products.