Light and airy Vegan Meringues are easy to make using just 4 ingredients! They are perfectly sweet, crisp and so pretty. No one will believe they’re egg free!

close up on a pile of white vegan meringues cookies on a small grey plate

I could go on and on about how much I love and appreciate aquafaba. I’ve used this miracle bean juice to create delicious vegan whipped cream, Swiss meringue buttercream, vegan eclairs, and so much more. Who knew the water from a can of chickpeas could be the ultimate vegan ingredient?

There was only one recipe left to tackle to really test out the strength of aquafaba: Vegan Meringues! These fluffy and light cookies are so easy to make using just 4 ingredients. After whipping and baking the cookies, you’ll have a melt-in-your-mouth dessert to make all of your guests happy.

You’re going to love these vegan meringues kisses so much! They’re:

  • Light and airy.
  • Just sweet enough.
  • Easy to make.
  • Crisp on the outside and fluffy on the inside.
White vegan meringues cookies on a small grey plate

What is meringue?

Meringue is traditionally made from whipped egg whites, cream of tartar, and sugar. It’s all whipped together to create a stiff, marshmallow-like mixture. After the meringue is baked, it firms up on the outside and stays fluffy and airy on the inside.

Vegan meringues are just as easy to make thanks to aquafaba! The water from a can of chickpeas (A.K.A. aquafaba) acts just like egg whites when whipped, making it a simple, plant-based replacement.

How to make vegan meringues

Add the aquafaba and cream of tartar to a large bowl. Use a hand mixer or stand mixer to beat the mixture until soft peaks form.

Continue beating while you slowly add in the sugar. Add the vanilla and continue beating until stiff peaks form.

Spoon the meringue mixture into a piping bag. Pipe small circles of meringue cookies onto parchment lined baking sheets. Bake for 1 ½ to 2 hours.

The cookies are done when they’re no longer gooey in the middle and are crisp throughout.

4 images showing the process of whipping meringue

Tips and tricks

  • Salt or no salt? You can use canned chickpeas with both no salt added and salt added. I usually use low sodium canned chickpeas.
  • No piping bag? No problem! Just add the meringue to a ziploc bag and snip off one of the corners instead. Or simply spoon a tablespoon or two on the pan for each cookie.
  • Cream of tartar – Is necessary to this recipe. When mixed with the aquafaba, the acid from the cream of tartar help the proteins become strong while stabilizing the meringues. 
  • Making the parchment stick – Add 4 dots of meringue batter to each corner of the baking sheets. Place the parchment paper on top, with the meringue acting as glue.
  • Sugar free meringues – I don’t recommend replacing the granulated sugar with anything in this recipe. It’s necessary for flavor and stabilization!
overhead view of a white creamy batter in a piping bag


  • Peppermint meringues – Add a ½ teaspoon of peppermint extract to the meringues for a delicious holiday dessert.
  • Chocolate chip meringues – Fold in about ¾ cup of mini vegan chocolate chips. For extra chocolate, add 2 tablespoons of cocoa powder as well.
  • You could also add a little food coloring (vegan friendly, of course) to make a variety of colors.
white meringue cookies on parchment paper

Frequently asked questions

  1. What does vegan meringue taste like? Traditional meringue cookies are light and airy, just like a marshmallow. The vegan version tastes so similar! The bean flavor from the aquafaba cooks out, making each bite a bit sweet, crisp, and fluffy.
  2. What if my meringue collapsed? Sometimes the mixture can liquify after you’ve whipped it, meaning your aquafaba wasn’t thick enough. If this happens, it’s easiest to start the recipe over again.
  3. How long do they last? Vegan meringue cookies will last for up to 4 or 5 days. Store them in an airtight container.
white meringue cookie with a bite out of it

More tasty vegan cookies

close up on a pile of white vegan meringues cookies on a small grey plate
4.89 stars (9 ratings)

Vegan Meringues

Light and airy Vegan Meringues are easy to make using just 4 ingredients! They are perfectly sweet, crisp and so pretty. No one will believe they're egg free!
Prep: 20 minutes
Cook: 2 hours
Total: 2 hours 20 minutes
Servings: 40 cookies



  • Preheat the oven to 200 degrees F and line a large baking sheet or two with parchment paper.
  • Add the aquafaba and cream of tartar to a large bowl.
  • Using a hand mixer or stand mixer with the whisk attachment, beat on high for 5 minutes, until soft peaks form.
  • Slowly add in the sugar, a few tablespoons at a time, and continue to beat until all the sugar is added. Add the vanilla as well and keep beating, until stiff peaks are formed, about 5 more minutes.
  • Spoon the mixture into a large piping bag and cut off the end. Pipe small circles of meringue to make the cookies, leaving an inch of space in between the cookies.
  • Place in the oven and bake for about 1 1/2- 2 hours. To check for doneness, take one out of the oven, let it cool for a minute, then gently open it to see if it's no longer gooey in the middle. If it's not gooey, it's done. If the middle is a bit gooey, keep baking. You want them to be fully crisp throughout.
  • Remove from oven and store in an airtight container for about 4-5 days. They are best the day of, but taste great for several days. Enjoy!


  1. Aquafaba is simply the liquid from a can of chickpeas. I usually use low sodium canned chickpeas, but you can use salted or unsalted, either works fine. Drain the chickpeas and use in another recipe such as this Chickpea Curry.
  2. Add ½ teaspoon peppermint extract for mint meringues around Christmas time.
  3. For chocolate chip meringues, add mini vegan chocolate chips, about ¾ cup.
  4. You may also use a tiny bit of vegan friendly food coloring to make different colored meringues. Mix in a few drops when you are whipping the meringue.


Serving: 1of 40 servings | Calories: 15kcal | Carbohydrates: 4g | Sodium: 1mg | Potassium: 3mg | Sugar: 4g | Calcium: 1mg | Iron: 1mg
Course: Dessert
Cuisine: French
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Read my full disclosure here.

Posted In: , , , , , , ,

you may also like:


  1. I was VERY skeptical of these but they turned out GREAT. I added the chocolate chips so I did end up having to pipe right from the bag but it was not a big deal. I’m not very handy with piping yet so I did have the meringue all over my hands…but no big deal
    Thank you once again Nora. I’m making more and more vegan now because your recipes are so good.

    1. You are welcome, Cheryl! It’s encouraging that you are enjoying cooking with my recipes! Thanks for your wonderful review and feedback! Happy cooking!

  2. These are just wonderful! And easy! I had my doubts. Not about the recipe, you are always spot on, Nora, but about my abilities to get it right. But, I did and now my only problem is I can’t stop eating them! Had to walk away. Oh, and, a ten inch piping bag isn’t “large” enough. I’ll get a bigger one for next time.
    Thank you! I love everything I’ve made of yours! I appreciate your hard work developing these delicious recipes.

    1. You bet, Philecia! Your confidence in my recipes is so encouraging! Thank you for sharing this with me, as well as your very positive review! Wishing you lots of happy cooking!

  3. when i was making these’s when i put in the sugar it became all liquid and it didn’t became stiff, what do i do

  4. Magical! The first time I made these meringues I rushed incorporating the sugar and they were a bit grainy. This time I took my time with adding the sugar and had beautiful stiff peaks! Then I added about a tsp of lemon extract, which I was trying to substitute for the vanilla. I heard a loud hiss and saw my meringue cloud deflating rapidly!! From there I couldn’t whip it back up, and the lemon taste was also excessively bitter 🙁
    Any advice for subbing in lemon extract Nora? I’m thinking I probably just added too much?
    Thank you!!!!

    1. Oh no! I’m not sure why it would deflate the meringue because that doesn’t happen with the vanilla. It might be worth a try to fold the extract (or replace it with lemon zest) into the meringue after it’s whipped so you don’t risk over-mixing it. I hope this helps!

  5. Awesome flavor & beautiful shine!
    Any suggestions of what I could do to help them keep a better shape? Weren’t as defined as when originally piped on pan once baked. I’m testing to make lollipops.

    1. So glad you liked them, Dayra! If they’re losing their shape, it could be because the meringue wasn’t whipped until it was thick enough or the air was knocked out of it. A metal piping tip could also help create more defined ridges. I hope this helps!

  6. Hi Nora! This recipe is so delicious! I was considering adding some different flavorings and was wondering, if using dry seasonings, should I add that right at the end?

  7. I used date sugar in place of granulated sugar.  I followed your instructions – adding sugar and vanilla very slowly.  
    My piping technique leaves a lot to be desired.  The batter tasted great!
    Next time I will try some of your suggestions for additions.

  8. These were really tasty! The hubby even loved him although sceptical when he was watching what I was making it with.

  9. Dear Nora
    I hadn’t realized how much I missed meringues until I made these. I grated (local) freeze dried lemons to the mix a few times. Delicious. Have also also added fine grated vegan chocolate. I love them as they are and with the addins.
    Friends are impressed that I can make these magical meringues.

    Your recipes are always excellent. Waiting for you to publish a cookbook.

    1. Hi Roni. I love your grated lemon and chocolate ideas! Thank you for sharing your wonderful feedback! Wishing you happy cooking!

  10. Perfection! I can’t believe how easy these were to make. Puffy, fluffy clouds that melt in your mouth.
    I’m surprised to see other Pinterest recipes that call for cornstarch as well as the cream of tarter – unnecessary added ingredient – yours were foolproof.
    For Christmas I want to try with peppermint extract and red food coloring and try to get a swirly effect – any tips, Nora? Thank you so much for ALL your tasty vegan cuisine.

  11. Thank you for this recipe. I make a vegan lemon curd pie and have wanted to make it into a traditional Australian Lemon Meringue – now with your meringue recipe I can now achieve this. My 2 vegan grand-daughters will be thrilled as this is their favourite dessert. Your recipes have made my transition into vegan cooking so easy and fun

    1. Thanks for sharing your comments, Gillian! I hope you and your granddaughters enjoy the meringues! I’m really glad you are enjoying me recipes! Happy cooking!

  12. Hi Nora,
    Have you tried to make these with Swerve sweetener? I am a diabetic can’t have all that sugar. Thanks

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.