Okay, let’s talk about one of the most magical kitchen transformations I’ve ever seen. The first time someone told me you could make light, airy, crisp meringues from the liquid you drain from a can of chickpeas, I was skeptical. Chickpea water? No way. But I tried it, and let me tell you, the results are absolutely incredible. We’re talking about taking literal bean water, something most of us pour down the drain, and turning it into glossy, gorgeous vegan meringue cookies.
Whether you’re a longtime vegan, navigating an egg allergy, or just love a brilliant zero-waste kitchen hack, this aquafaba meringue recipe is for you. They are light, sweet, and airy, making them perfect for snacking. And let’s get the most significant question out of the way right now: No, they do not taste like beans! I promise. With just a hint of vanilla and sugar, you get pure, sweet meringue goodness. This guide will walk you through everything, from getting those perfect stiff peaks to baking them low and slow for that classic crispness.
Table of Contents
Perfect Aquafaba Meringues (Easy Vegan Cookies)
Ingredients
- 1 cup aquafaba liquid from one 19 oz can of unsalted chickpeas
- ¾ cup white granulated sugar
- ¼ teaspoon cream of tartar
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prep: Preheat your oven to 200°F (100°C). Line a large baking sheet with parchment paper. (A tiny dab of meringue under each corner stops the paper from sliding!)
- Start Whipping: Pour the aquafaba, vanilla extract, and cream of tartar into the spotlessly clean bowl of a stand mixer (or use a hand mixer). Fit the whisk attachment.
- Add Sugar Slowly: Begin beating on high speed. Once the mixture is foamy, start adding the sugar very slowly, one spoonful at a time, while the mixer is running. This is key to a stable meringue.
- Whip to Stiff Peaks: Continue beating for a total of 6 to 6.5 minutes. You are done when the meringue is thick, glossy, and holds stiff peaks (when you lift the beater, the peak stands straight up and doesn’t curl over).
- Pipe or Dollop: Transfer the meringue to a piping bag with a tip (or just use a spoon). Pipe or dollop 1-inch mounds onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake Low & Slow: Bake for 1.5 to 2.25 hours (90-135 minutes). Rotate the pan halfway through. The meringues are done when they are dry, light, and easily lift off the parchment.
- Test for Doneness: To check, remove one meringue, let it cool for 60 seconds, and taste it. If it’s crisp to your liking, they’re done. If it’s still sticky or chewy inside, bake for another 15 minutes and check again.
- Cool & Store: Once baked, turn off the oven and let them cool completely on the baking sheet. Store immediately in a completely airtight container in a cool, dry place.
Notes
- Crucial Tip: Use aquafaba from a can labeled “unsalted” or “no salt added” to avoid any savory flavor.
- Clean Equipment: Any trace of oil or fat on your bowl or whisk will prevent the aquafaba from whipping.
- Humidity is the Enemy: Avoid making meringues on a very humid or rainy day. Moisture in the air will make them sticky.
- Stabilizer: The cream of tartar is essential. It acts as a stabilizer and helps the aquafaba proteins hold their shape, just like in traditional meringues.
- Storage: Meringues will absorb moisture from the air and become sticky. An airtight container is non-negotiable! They also freeze beautifully in an airtight, parchment-lined container
Nutrition
Ingredients You’ll Need
You genuinely don’t need any special ingredients for this, which is the best part! Here’s the simple list of what you’ll need:
- 1 cup aquafaba (the liquid from a 19 oz can of unsalted chickpeas)
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¾ cup white granulated sugar
The cream of tartar is essential; it serves as a stabilizer that helps the aquafaba proteins maintain their shape, just as it does for egg whites. I recommend not skipping it.
Step-by-Step Instructions
Alright, let’s get whipping! The most important thing here is patience. Don’t rush the process, and you’ll be amazed at the result.
Here are the steps:
- Prep & Preheat: Preheat your oven to 200°F (100°C). This low temperature is key. Line a large baking sheet with parchment paper. I like to secure the corners by dabbing a tiny bit of the meringue mixture underneath once it’s whipped. This keeps the parchment from sliding around.
- A crucial tip: Make sure your stand mixer bowl and whisk attachment are spotlessly clean and dry. Any trace of oil, fat, or soap residue will prevent your aquafaba from whipping up properly. I even wipe mine down with a paper towel dampened with white vinegar, then rinse and dry it entirely just to be safe.
- Whip the Aquafaba: Drain the chickpeas from the can, reserving all that glorious liquid (save those chickpeas for hummus or salads!). Pour 1 cup of the aquafaba (chickpea water) into your clean stand mixer bowl. Add the vanilla extract and cream of tartar.
- Attach the whisk attachment to the mixer and begin beating on high speed.
- As the mixture starts to foam and increase in volume, add the sugar very slowly, one spoonful at a time. This is the patient’s part! If you dump the sugar all at once, you risk deflating all the air you’re whipping in.
- Continue beating for approximately 6 to 6 1/2 minutes in total. You’re looking for a beautiful, glossy, thick mixture that forms stiff peaks. This means when you lift the beater out, the peak stands straight up and doesn’t droop or collapse. You should be able to (carefully!) jiggle the bowl without the peaks falling.
- Pipe the Meringues: Transfer the fluffy meringue mixture to a piping bag fitted with your favorite tip (a star tip looks classic!). If you don’t have a piping bag, no worries, use a spoon to dollop even mounds onto the prepared baking sheet. Space them about 1 inch apart. Try to keep them a uniform size so they bake evenly.
- Bake Low & Slow: This is the second test of your patience! Place the baking sheet in the preheated oven at 200°F and bake for 1½ to 2¼ hours (approximately 90 to 135 minutes).
- The goal here isn’t to bake the meringues, but to dehydrate them. This low-and-slow process is what makes them crisp and airy, rather than brown and gooey.
- Rotate the pan halfway through for even baking. The exact time will depend on the size of your meringues.
- How to tell when they’re done: They won’t look much different. The best test is to remove one meringue carefully, let it cool for a minute, and taste it. It should be crisp on the outside. If it’s still sticky or soft, let them continue baking and check again in 15-20 minutes.
- Cool & Store: Once baked to perfection, turn off the oven. You can even prop the oven door open with a wooden spoon and let them cool down in the oven for another hour to ensure they are super dry. Then, please remove them and let them cool completely on the baking sheet.
- Storage is critical: Meringues and humidity are enemies! Store your cooled meringues in a truly airtight container in a cool, dry place. They’re best enjoyed the same day but can last several days in a non-humid environment.
Tips, Variations & Troubleshooting
Meringues can be fussy at times, whether they’re made with eggs or aquafaba. If you run into trouble, don’t despair! Here are a few common fixes.
Your Aquafaba Meringue Troubleshooting Guide
- Problem: My aquafaba won’t whip to stiff peaks!
- Solution: This is almost always because of fat or oil. Your bowl or whisk wasn’t spotless. Unfortunately, you’ll have to start over. The other possibility is your aquafaba is too thin (some brands are just waterier). You can “reduce” it by simmering it on the stove (e.g., simmer 1.5 cups down to 1 cup) and letting it cool completely before using.
- Problem: My meringues are sticky, flat, or collapsed.
- Solution: This is usually a humidity or baking issue. Avoid making meringues on a very rainy or humid day if possible. If they are sticky after cooling, they were likely underbaked. You can try re-heating them in a 200°F oven for an additional 20-30 minutes to dry them out. If they spread out flat before baking, your peaks weren’t stiff enough, or the batter was over-mixed or deflated while piping.
Fun Flavor & Color Variations
- Flavor: Swap the vanilla for ½ teaspoon of peppermint extract for a holiday feel, or add a teaspoon of lemon zest for a zippy, bright flavor. You could even fold in some finely ground matcha powder at the end.
- Color: For colorful vegan meringue cookies, gently fold in a few drops of gel food coloring (not liquid, as it adds too much moisture) immediately after reaching stiff peaks.
What to Serve With Aquafaba Meringues
These little egg-free meringue cookies are fantastic all on their own with a cup of tea, but they also play beautifully with others!
- With Fresh Berries: Serve a pile of them alongside a big bowl of fresh strawberries and raspberries, and top with a dollop of coconut whipped cream. The tartness of the berries is a perfect balance to the sweet meringue.
- As an ice cream topping, crumble them over your favorite dairy-free ice cream (vegan vanilla bean is my go-to!) for a delightful, crunchy texture.
- For a Vegan Lemon Meringue Pie: This is the ultimate upgrade! You can use this exact recipe to pipe a beautiful, fluffy topping onto your favorite vegan lemon meringue pie filling. Just pile it high and bake it the same way (or use a kitchen torch very carefully for a toasted look).
- Make an Aquafaba Pavlova: This is a showstopper! Instead of piping small cookies, spread the entire batch of meringue mixture into a large disc (about 8-9 inches) on your parchment paper. Bake it low and slow for about 2-2.5 hours, then let it cool completely. Top it with coconut cream and loads of fresh fruit for a stunning egg-free pavlova.
Frequently Asked Questions
Here are a few common questions I get about this aquafaba meringue recipe:
Can you use aquafaba to make meringue?
Absolutely! That’s precisely what this recipe is designed for. The liquid from chickpeas (aquafaba) contains proteins and starches that, when whipped with an acid (like cream of tartar), behave very similarly to egg whites. They can trap air and create a stable foam that bakes up light and crisp. It’s excellent science!
What are the downsides of using aquafaba?
Honestly, there aren’t many! The main “downside” is that the foam can be slightly more sensitive to fat and oil than egg whites, so your equipment must be spotless. It can also take a bit longer to whip to stiff peaks (around 6-7 minutes), so using a stand mixer is a huge help and highly recommended over a hand mixer.
How long do aquafaba meringues take to cook?
This depends on their size, but you should plan on a long and slow bake. For small, 1.5-inch cookies, the baking time is typically 1.5 to 2.25 hours (90 to 135 minutes) at 200°F (100°C) in an oven. The goal is to dry them out completely so they are crisp, not to “bake” them brow.
A Magical, Zero-Waste Treat
I really hope you give this aquafaba meringue recipe a try. It’s one of those kitchen hacks that feels like pure magic and is so rewarding. Plus, it’s the perfect way to use up something you’d generally throw away! You get crisp, light, airy, and wonderfully sweet egg-free meringue cookies that are perfect for everyone, vegans, friends with allergies, or just anyone who loves a sweet treat.
If you try them, please let me know! Drop a comment below and tell me how they turned out or if you tried any fun variations. Happy baking!
