Light, airy and perfect vegan meringue cookies. Cute and fun and made with chickpea aquafaba resulting in totally perfect meringue!
I was daunted by the idea of vegan meringue for a long time and now I don’t know why.
Honestly, making these was incredibly easy!
If you are new to the idea of aquafaba, let me tell you about it. A few years back some geniuses discovered that the water (brine) from a can of chickpeas acted pretty much exactly like egg whites when whipped.
Basically the proteins from the beans leaches out into the water and makes that water very similar to egg whites in how it behaves. So you can use that water for all sorts of egg-like things!
I have actually used aquafaba before, very successfully, when I made my vegan mousse.
So goodness knows why I was daunted by the idea of vegan meringue, but somehow I just was.
But these came out so beautifully. So now you know I am definitely thinking about some vegan lemon meringue and vegan pavlova.
I researched a lot of recipes and methods, and tried a few different things and this recipe is exactly what worked best for me.
I also found some good troubleshooting tips for making vegan meringue that were very helpful from the Lazy Vegan Baker.
How To Make Vegan Meringue
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
To make these you just take some of the water from a can of chickpeas, and place it in your electric mixer with some cream of tartar.
You start off slow to get it nice and foamy.
Then you speed it up and as you can see things start to get very creamy and glossy!
You add your sugar and vanilla slowly as it whips and let it go until you have nice and glossy stiff peaks.
Pipe it out onto a parchment lined tray, as you can see I had a bit of trouble with my uniformity, some are quite a bit bigger than others!
Then you bake at 250°F (121°C) for 45 minutes and then you switch OFF the oven BUT don’t open it for another hour. This is really crucial. You leave the oven closed for an hour after it finishes baking, without opening it!
Aquafaba (chickpea water) – this recipe uses 6 tablespoons of aquafaba, the liquid left behind from a can of chickpeas. This is roughly half of what you would get from one 15-ounce (425g) can of chickpeas. You can throw the rest out or use it in other recipes requiring aquafaba.
Cream of tartar – this really works for stabilization and it’s exactly like you would use if you were whipping egg whites.
Granulated sugar – works best for this as it provides the structure for the meringues.
Does It Taste Like Proper Meringue?
The end result of this recipe is the most perfect meringues ever. Absolutely perfect! Really, the perfect texture and perfect taste.
Now this is the curious part – if you taste the meringue mix before it goes into the oven, you can taste the chickpea water, the chickpea flavor is there.
So you might be sceptical at this stage, but have faith because once baked, all traces of chickpea flavor vanishes.
All that you are left with is perfect sweet airy light crispy meringue.
How To Store Your Meringues
Store them in an airtight container in the fridge for 5 days. If it’s even vaguely hot or humid where you are, put them in the fridge pronto.
We are currently having high humidity and within a very short time (like 15 minutes) these were starting to get sticky and wanting to collapse.
We put them in the fridge and they went back to perfect in seconds. So just beware of that. Hot and humid weather leads to sticky meringue collapse. So airtight container in the fridge and they will stay perfect for snacks for around 5 days.
More Gorgeous Vegan Desserts
- Vegan Sugar Cookies
- Vegan White Chocolate
- Vegan Cinnamon Rolls
- Cashew Ice Cream
- Vegan Coconut Cookies
- Vegan Energy Balls
Did you make this recipe? Be sure to leave a comment and rating below!
- Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of your stand mixer.
- Start at slow speed and whip until foamy.
- Then gradually increase speed until white and glossy and stiff peaks start to form.
- Add the sugar in slowly while whipping at fast speed.
- Add in the vanilla.
- Keep whipping until glossy stiff peaks form.
- Preheat your oven to 250°F (121°C).
- Line a baking tray with parchment paper.
- Pipe the meringue mix into cookie shapes onto the parchment lined tray. Alternatively you can spoon it out, but I found piping to be much easier.
- Place into the oven and bake for 45 minutes. After 45 minutes, switch off the oven but DON’T OPEN IT (excuse the caps, but this part is very important). Leave the oven off, but don’t open it for one hour. Time it.
- After the meringues have baked for 45 minutes and then sat in the oven for a further 60 minutes without opening the oven, remove them from the oven.
- They should be airy crispy perfection! If the weather is at all hot or humid, put them in an airtight container and store them in the fridge for the most long lasting results.
- This amount of chickpea liquid is roughly half of what you’ll get from one 15 ounce (425g) can of chickpeas when drained. You can throw out the rest or use it for other egg replacement purposes or for another batch of vegan meringue.
- Keep the meringues stored in a covered container in the fridge for 5 days.
- Recipe adapted from A Little Insanity.