Aquafaba Meringue
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Learn how to make light and crispy aquafaba meringue using chickpea aquafaba and vanilla. It’s a fun, creative twist on classic meringue with NO egg whites required!
My egg-free meringue tastes like classic meringue
I’ll admit, I didn’t think aquafaba would make a convincing meringue the first time I tried it. After one batch, though, I was completely sold. They bake up just as crisp and airy as traditional meringues, and if I hadn’t made them myself, I wouldn’t have guessed they were egg-free.
Aquafaba (the liquid from a can of chickpeas) whips up just like egg whites, making it the perfect vegan substitute. Here’s why I love making them:
- Light, crisp, and airy. They have everything I love about traditional meringues, without a single egg.
- Easy to customize. I usually keep them classic with vanilla, but they’re just as fun with peppermint, almond, lemon, or even food coloring.
- Great for sharing. These cookies are naturally vegan, gluten-free, and travel well, so they’re perfect for bringing to get-togethers when you’re not certain of everyone’s dietary restrictions.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Aquafaba. AKA the liquid from a strained can of chickpeas. Make sure to use chickpeas with no added salt. Save the chickpeas for roasting or blend them into my chickpea cookie dough.
- Sugar. Regular white sugar works perfectly.
- Cream of tartar. To stabilize the aquafaba so it keeps its fluffy texture.
- Vanilla extract. For flavor.
Flavor variations
- Add extracts. In addition to the vanilla extract, add a few drops of lemon, peppermint, or almond extract to switch up the flavor.
- Garnish. Dust the fresh meringues with cocoa powder, lemon zest, or crushed peppermint candies, depending on the flavor you’re after.
- Make them colorful. I’m boring and like plain white meringue cookies, but I see no reason why you shouldn’t add a few drops of food coloring for fun!
- Dip them in chocolate. Once the cookies have cooled completely, dip them in melted chocolate and leave them as is, or top them with crushed hazelnuts, pistachios, or shredded coconut.
How to make aquafaba meringue
Step 1- Prep. Preheat the oven to 200F/100C and line a large baking sheet with parchment paper.
Step 2- Make aquafaba. In a large bowl or in a stand mixer fitted with a whisk attachment, add the chickpea water. Beat the liquid until soft peaks form.
Step 3- Finish the meringue. Slowly add the sugar, vanilla extract, and cream of tartar to the meringue mixture. Continue beating until stiff peaks form.
Step 4- Shape. Transfer the mixture into a piping bag fitted with a star tip. Pipe bite-sized portions of meringue onto the lined baking tray. If you don’t have a piping bag, a spoon will work just as well.
Step 5- Bake. Bake the cookies for 60 minutes or until they are crisp yet tender on the outside. Once the cookies are done, remove them from the oven and let them cool completely.
Arman’s recipe tips
- Keep the aquafaba clean. When draining the chickpeas, make sure no chickpeas or skins end up in the liquid. Even tiny bits can make it much harder to whip the aquafaba into stiff peaks.
- Don’t rely on the clock. Every oven is a little different, so start checking the meringues towards the end of the baking time. They’re ready when they feel dry and crisp and lift easily off the parchment paper.
- Make them larger. I usually pipe around 30 bite-sized meringues, but larger ones work just as well. Just remember they’ll need longer in the oven. I often bake larger meringues for up to 90 minutes.
Storage instructions
To store: Meringue cookies should be stored in an airtight container at room temperature for up to 1 month.
To freeze: Believe it or not, it’s easy to freeze meringue cookies. Just transfer them to a freezer-safe container and freeze them for up to 6 months. Make sure to seal the bag completely, as any moisture that leaks in will soften the meringue. Let them thaw overnight in the fridge before enjoying.
Frequently asked questions
The first thing I’d check is whether any little bits of chickpea made their way into the liquid, as they can stop it from whipping properly. I also recommend adding cream of tartar and making sure your mixing bowl is completely clean and grease-free. Don’t give up too early either- it can take 5-10 minutes to reach stiff peaks.
In my experience, this usually happens when the aquafaba hasn’t been whipped into stiff peaks before baking. Using too little cream of tartar can also make the meringues less stable. If it’s a particularly humid day, they may also soften more quickly once they’re out of the oven.
Absolutely. I do this all the time if I don’t have a use for it straight away. I freeze it in ice cube trays, then transfer the cubes to a freezer-safe bag. It’ll keep well for 3 months. Just thaw it overnight in the fridge before whipping.
Aquafaba Meringue
Ingredients
- 3/4 cup aquafaba * See notes
- 1/2 cup sugar white or uncut white sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 100C/200F. Line a baking tray with parchment paper, and set aside.
- In a large mixing bowl, add your aquafaba and using a stick mixer, beat together until soft peaks form.
- Slowly add the sugar, vanilla extract, and cream of tartar, while continuing to beat until stiff peaks form.
- Transfer the mixture into a piping bag fitted with a star tip. Pipe bite sized portions of meringue onto the lined baking sheet.
- Bake the meringues for 60 minutes, or until crisp and tender on the outside. Once cooked, remove from the oven and let cool completely.
Would sugar free powdered sugar work in these?
Hi Carmen, you can definitely give it a try. You might just not get the exact same firmness with your peaks when whipping your aquafaba. Let us know how you go!
Where have you and your website been all my life? My 83 year old father just developed diabetes and I’m looking for so many low sugar or no sugar dessert recipes to satisfy his sweet tooth. At his age, he should still be able to enjoy all the things he loves! Thank you so much for all your wonderful content. I know he’s gonna enjoy si very many of your treats. You are a lifesaver!
Hi Val! Aw, thank you so much for your kind words. I hope your father finds some recipes here he likes, and I wish him the absolute best health ever. Please reach out if there’s any specific recipes you want me to direct you to or any questions 🙂
Hello! Do you think I can use this recipe to make a Pavlova cake?
Hi Klara- Yes, I’ve had several readers use it for the base of a pavlova. You will need to keep a firm eye on it as it bakes, though, as it can be from set to sunken in a short period of time (typical for pavlovas).