Aquafaba meringue is light, airy, and impossible to resist! Who knew you could use the liquid from a can of chickpeas instead of egg whites to make this magical treat?!
Aquafaba has been a game-changer in the vegan food world. The same liquid you usually pour down the drain from canned chickpeas can be used to make aquafaba meringues and as an egg substitute in recipes from Vegan Marshmallows to Sweet Potato Soufflé!
If you’re ready to dive in and start experimenting with aquafaba, vegan aquafaba meringues are the perfect place to begin. This 4-ingredient recipe will help you familiarize yourself with how to whip aquafaba and how it performs in comparison to traditional egg whites.
Why You’ll Love This Aquafaba Meringue Recipe
- Just like the traditional recipe. These vegan meringues are as light and airy as the original—you will never guess they were made with chickpea water!
- Easy to make. You only need 4 ingredients to make aquafaba meringue and it’s a great recipe to get you started working with aquafaba. Once you get the hang of it, you can use this base recipe as a topping for pies, tarts, and more.
- Vegan and allergy-friendly. This aquafaba meringue recipe is gluten-free, dairy-free, nut-free, and soy-free, making it the perfect treat for those with dietary restrictions.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Aquafaba – Pour this off of a can of chickpeas. (Use the chickpeas to make Perfect Homemade Hummus.)
- Cream of tartar – Cream of tartar is a stabilizer that helps create the fluffy texture of meringues.
- Sugar – In this recipe, we use regular granulated white sugar to give the aquafaba meringues their sweet taste.
- Vanilla extract – Use pure vanilla extract.
What Is Aquafaba?
Aquafaba is the liquid from canned chickpeas. It’s usually discarded when you use chickpeas, but it turns out that this protein-rich water can be whipped into a meringue just like egg whites. Learn more: What Is Aquafaba?
How to Make Aquafaba Meringues
- Prepare. Preheat your oven to 210°F and line 3 baking sheets with parchment paper.
- Whip the aquafaba. In the bowl of a stand mixer fitted with a whisk attachment, whip the aquafaba and cream of tartar on medium speed until it forms soft peaks.
- Add the sugar. Gradually add the sugar while continuing to whip the aquafaba. Increase the speed to high and continue whipping until stiff peaks form and the meringue is glossy. Add vanilla extract into the meringue and beat until just mixed.
- Pipe. Transfer the meringue into a pastry bag and pipe small meringues onto the prepared baking sheets.
- Bake. Place the pans in the oven and bake for about 1 hour and 30 minutes, or until the meringues are crisp on the outside. Turn off the oven and leave the meringues inside for another hour or until they cool completely.
Tips for Success
- Know when it reaches a stiff peak. Stiff peaks are when the meringue holds its shape and doesn’t droop when you lift the beaters or whisk.
- Take your time. Whipping aquafaba requires patience, so be prepared to spend a bit of time whipping it until it reaches the desired consistency. It’s worth the wait!
- Don’t overbeat. Keep an eye on your aquafaba as you whip it, as overbeating can cause it to deflate and become runny.
- Use another extract. Almond extract or peppermint extract would both make delicious flavored meringues. Just use the same amount as you would for vanilla extract.
- Get creative with food colouring. Use gel food coloring to add pretty hues to your aquafaba meringue.
- Add a mix-in. Fold in crushed peppermint candies or mini chocolate chips.
How to Store
Vegan meringues are best stored in an airtight container at room temperature. They will stay fresh for 2 to 3 days.
Can I Freeze This Recipe?
Yes, you can freeze aquafaba meringues! Store them in an airtight container for up to 2 months and thaw them at room temperature. They may lose some of their crisp texture after thawing, but they will still taste delicious.
Enjoy friends! If you make this aquafaba meringue, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
More Vegan Sweets
- S’mores Cookies
- Vegan Peanut Butter Cups
- Protein Cookie Dough
- Vegan Red Velvet Cupcakes
- Vegan Sugar Cookies
- ½ cup aquafaba, 120 grams
- ¼ teaspoon cream of tartar, 1 gram
- ½ cup sugar, 100 grams
- 1 teaspoon vanilla extract, 6 grams
- Preheat your oven to 210°F (100°C). Line 3 baking sheets with parchment paper.
- In a clean, dry bowl of a stand mixer fitted with a whisk attachment, add the aquafaba and cream of tartar. Begin whipping the aquafaba on medium speed until it forms soft peaks.
- Gradually add the sugar, a spoonful at a time, while continuing to whip the aquafaba. Increase the speed to high and continue whipping. This should take about 8-10 minutes. Whip until you reach stiff peaks, and the meringue is glossy and holds its shape when you lift the beaters. Add vanilla extract into the meringue and beat until just mixed.
- Transfer meringue mixture into pastry piping bag fitted with desired tip and pipe small meringues on prepared baking sheets.
- Bake in the preheated oven for about 1 hour and 30 minutes (periodically changing position of the trays for even cooking), or until the meringues are crisp on the outside. It's important to bake them at a low temperature to avoid browning.
- Once they are done baking, turn off the oven and leave the meringues in the oven for another hour or until they cool completely. This helps to further dry them out.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.