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Hi Bold Bakers!
This vegan meringue recipe is one for the books! For those who haven’t heard of aquafaba, it is the liquid leftover from a can of chickpeas, and somehow people figured out that it’s an amazing egg substitute—especially when it comes to making an egg-heavy recipe like meringues! I even wrote a complete guide on aquafaba!
Meringues and pavlova are two of my favorites desserts, and I’m so excited to get to share this recipe with those who avoid eggs due to allergies or dietary restrictions. Trust me when I say that this aquafaba meringue whips up just like a typical meringue.
Just like its non-vegan inspiration, aquafaba meringues are made in a stand mixer with a whisk attachment, with a touch of cream of tartar to ensure the meringue is stable and sugar for that lovely sweetness. Once you whip the aquafaba meringue to stiff peaks, you add some corn starch to make sure all the body and texture stay through the baking process.
You won’t believe how these bake up to be light as air! You won’t be able to tell the difference between typical meringues and these vegan ones!
What Are Vegan Aquafaba Meringues
Aquafaba meringues look and taste just like non-vegan meringues, but instead of using egg whites, you use the liquid that comes in a can of chickpeas! (Yeah, you’ll never drain that liquid gold down the sink again!) I wrote a guide to using aquafaba as an egg substitute, but to answer a popular question here: no, it doesn’t make your dessert taste like beans!
These vegan meringues have an incredible flavor, and I love the crunchy texture of the exterior and the fluffy, almost marshmallowy center!
What You Need To Make Aquafaba Meringues
- Measuring Cups and Spoons
- 2 baking sheets
- Parchment paper
- Electric mixer with the whisk attachment
- Piping bag fitted with a star tip
How To Make Vegan Aquafaba Meringues
I still can’t get over how well chickpea liquid works in this vegan meringue recipe! Here is how you make aquafaba meringues (make sure you get the full, written recipe down below):
- Preheat your oven to 210°F (105°C) and line 2 baking sheets with parchment paper and set aside.
- Using an electric mixer fitted with a whisk attachment beat the chickpea liquid and the cream of tartar until soft peaks form. Keep in mind that it will take longer to whip aquafaba than egg whites.
- Slowly add in the sugar, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Whisk in the vanilla extract.
- Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepped baking sheets.
- Bake the meringues for 2-2 1/2 hours until the meringues are dry to the touch and easily lift from the parchment paper.
Gemma’s Pro Chef Tips For Making Vegan Aquafaba Meringues
- Be sure to use UNSALTED garbanzo (chickpea) bean liquid.
- These vegan meringues are best eaten the day they are made, but keep them uncovered if you need to store them. Otherwise, they will get soft and sticky. They will keep for 7 days.
- You can use this recipe to make a vegan pavlova as well!
- Serve this with homemade vegan coconut whipped cream: put a can of unsweetened full-fat coconut milk or cream in the refrigerator overnight. Once cold, scoop out the solids into a bowl and whip on high until soft peaks are formed.
- You can also sprinkle these with a light dusting of cocoa powder just after they come out of the oven.
How Do I Store Vegan Aquafaba Meringues
The best way to store leftover meringues is to keep them uncovered at room temperature. They will keep for 7 days, but they do taste best the day they are made!
Make More Desserts!
- Perfect Pavlova
- Meringues with Peach & Raspberry Compote
- Ultimate Cream Cheese Brownies
- Swiss Meringue Buttercream Frosting
- No-Bake Lemon Meringue Cheesecake
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below the video!
Try These Recipes!
Light-As-Air Vegan Meringues Recipe
Ingredients
- ½ cup (4floz/115ml) liquid from a can of unsalted garbanzo beans
- ¼ teaspoon cream of tartar
- ¾ cup (6oz/170g) granulated sugar
- 1 tbsp Level tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 210°F (105°C) and line two baking sheets with parchment paper. Set aside.
- With an electric mixer, beat the garbanzo bean liquid and the cream of tartar until soft peaks form.
- Add the cornstarch to the sugar and mix it through. Add this slowly, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Whisk in the vanilla extract.
- Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepared baking sheets.
- Bake for 2 – 2½ hours, until the meringues are dry to the touch and lift easily from the parchment.
- Let cool and store uncovered for up to 7 days.
Thanks for this! A recipe in Julia Child’s cookbook calls for meringue. I desperately wanted to make it, but have an intolerance to eggs. This worked perfectly!
Bake for 2-2.5hrs-Did I read the duration correctly?
Hello Gemma Ma’am
I have tried you egg version meringue too. But i always fail in getting soft peak , instead its runny and liquid residue is left behind.
Please suggest where am i going wrong?
hey gemma can i use citric acid crystal rathere than cream of tartar
It’s my understanding that aquafaba out of the can is pretty disgusting, it’s not good for you. Using actual chickpea water from when you boil chickpeas and cook them or when you cook them in the instant pot will be a much much better option.
Any chance of developing this as a meringue topping for lemon tarts??
Is it possible to make this with a liquid sweetener?
Hi Gemma: great recipe. You can also make mousse with aquafaba. Question, in your blog you mention adding cornstarch, but I don’t see that in your ingredientes.
Will the meringues have any smell or taste of chickpeas in it? Or it will be same as the egg white meringue, which one tasted better?(eggwhite or chickpeas)
Thank you Gemma. Something to try.
You said :
Once you whip the aquafaba meringue to stiff peaks, you add some corn starch to make sure all the body and texture stay through the baking process.
It’s not in the recipe ingredient list though
How much corn starch please