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    Home » Desserts

    Vegan Meringue (Airy and Perfect)

    Published: Apr 19, 2018 Updated: Oct 30, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Meringue

    Light, airy and perfect vegan meringue cookies. Cute and fun and made with chickpea aquafaba resulting in totally perfect meringue!

    Vegan Meringues in a stack.

    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.

    Vegan Meringue cookies on a green background.

    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.

    Chickpea water (aquafaba) and cream of tartar in a mixing bowl starting the whipping process.

    Then you speed it up and as you can see things start to get very creamy and glossy!

    Whipping aquafaba into stiff peaks for vegan meringue.

    You add your sugar and vanilla slowly as it whips and let it go until you have nice and glossy stiff peaks.

    Whipping aquafaba (chickpea water and cream of tartar) with sugar and vanilla into stiff peaks for vegan meringue.

    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!

    Vegan Meringue freshly piped onto a baking tray and ready to go into the oven.

    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!

    Vegan Meringue cookies on a baking tray straight out of the oven.

    Ingredient Notes

    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.

    Vegan Meringue cookies on a green background.

    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.

    Vegan Meringue stacked up against a green background.

    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. 

    Vegan Meringue stacked up on a green background.

    More Gorgeous Vegan Desserts

    1. Vegan Sugar Cookies
    2. Vegan White Chocolate
    3. Vegan Cinnamon Rolls
    4. Cashew Ice Cream
    5. Vegan Coconut Cookies
    6. Vegan Energy Balls
    Vegan Meringue with a bite taken out to show the center.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan meringues stacked up on top of each other.

    Vegan Meringue

    Light, airy and perfect vegan meringue cookies. Cute and fun and made with chickpea aquafaba resulting in totally perfect meringue!
    4.79 from 83 votes
    Print Pin Rate
    Course: Dessert, Gluten-Free, How To
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Resting in the oven: 1 hour
    Total Time: 2 hours 5 minutes
    Servings: 66
    Calories: 6kcal
    Author: Alison Andrews

    Ingredients

    • 6 Tablespoons Aquafaba liquid from a can of chickpeas*
    • ¼ teaspoon Cream of Tartar
    • ½ cup White Granulated Sugar (100g)
    • ½ teaspoon Vanilla Extract
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    1. 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.
    2. Keep the meringues stored in a covered container in the fridge for 5 days. 
    3. Recipe adapted from A Little Insanity.

    Nutrition

    Serving: 1Meringue | Calories: 6kcal | Carbohydrates: 1.5g | Sugar: 1.5g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Sha-nnon says

      November 11, 2022 at 7:44 pm

      Hi 🙂 I was looking for a meringue recipe to use in a vegan lemon meringue pie. Will this work?

      Reply
      • Alison Andrews says

        November 14, 2022 at 10:19 am

        Yes!

        Reply
    2. Kitty says

      July 15, 2022 at 2:54 am

      They’re pretty good, the texture is just like meringues made with egg whites. However, there’s too much lemony taste from the tartar and not enough vanilla. If i make them again, I’m going to try cutting back on the tartar and adding more vanilla.4 stars

      Reply
    3. Danielle says

      June 30, 2022 at 11:44 pm

      Hi! If I wanted to make these hazelnut flavor, could I add ground hazelnuts without messing up the recipe? I need a vegan hazelnut meringue recipe! 🙂

      Reply
      • Alison Andrews says

        July 03, 2022 at 11:24 am

        Hi Danielle, the hazelnuts may be too heavy and weigh down the meringues so they can’t hold their structure. It may be better to try a hazelnut flavor extract in a small amount.

        Reply
    4. Joanna Gillard says

      June 20, 2022 at 7:30 pm

      First time I have tried this recipe. It worked really well though I did cook them for longer reducing the heat down to the lowest possible setting for a further 40 minutes after the initial cooking time and then left them in the oven as stated in the recipe. They are keeping well in a sealed container in the fridge, staying lovely and crisp. Will definitely make them again.5 stars

      Reply
      • Alison Andrews says

        June 21, 2022 at 11:07 am

        Wonderful! Thanks for sharing Joanna!

        Reply
    5. Sabrena says

      April 16, 2022 at 9:15 pm

      I made these for Easter and they are delicious!5 stars

      Reply
      • Alison Andrews says

        April 19, 2022 at 8:57 am

        Awesome, thanks Sabrena!

        Reply
      • Candice says

        November 10, 2022 at 7:34 am

        I absolutely love this recipe. it’s super easy, delicious, light, airy, crunchy and tastes way better than egg meringue!
        I coloured mine with a few drops of food coloring and piped them into a lovely shape and I’ve had so many compliments from my colleagues who got to taste test!5 stars

        Reply
        • Alison Andrews says

          November 11, 2022 at 10:24 am

          Thanks so much Candice! So happy they came out so well! 🙂

          Reply
    6. Kim says

      April 16, 2022 at 3:48 am

      These look amazing and taste delicious but I followed the recipe exactly and found they were very soft and chewy on the inside. Didn’t crisp up much at all. Am going to try and bake for longer.

      Reply
      • Alison Andrews says

        April 19, 2022 at 9:01 am

        Try popping them in the fridge. They can get very soft and chewy if the weather is hot/humid.

        Reply
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