Fine Desserts Light-As-Air Vegan Meringues (Made With Aquafaba) 4.93 from 14 votes Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe If you're looking for a Light-As-Air Vegan Meringues recipe, you're in the right place! Using aquafaba, you can whip up these meringues while maintaining your vegan lifestyle — or if you're out of eggs but have a can of chickpeas. By Gemma Stafford | June 29, 2021 | 37 Last updated on July 1, 2021 This post may contain affiliate links. Please see my full disclosure for details. 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! 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Author: Gemma Stafford Servings: 30 meringues Ingredients ½ cup (4floz/115ml) liquid from a can of unsalted garbanzo beans¼ teaspoon cream of tartar¾ cup (6oz/170g) granulated sugar1 tbsp Level tablespoon cornstarch½ 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.