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5 from 7 votes
White vegan meringues on parchment.
Light-As-Air Vegan Meringues Recipe
Prep Time
20 mins
Cook Time
2 hrs 30 mins

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 the lifestyle you need or choose!

Course: Dessert
Cuisine: American
Servings: 30 meringues
Author: Gemma Stafford
  • 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
  1. Preheat the oven to 210°F (105°C) and line two baking sheets with parchment paper. Set aside.

  2. With an electric mixer, beat the garbanzo bean liquid and the cream of tartar until soft peaks form.

  3. 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.

  4. Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepared baking sheets.

  5. Bake for 2 – 2½ hours, until the meringues are dry to the touch and lift easily from the parchment.

  6. Let cool and store uncovered for up to 7 days.