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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!
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.
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.
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!
- 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.
Frequently asked questions
- 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.
- 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.
- How long do they last? Vegan meringue cookies will last for up to 4 or 5 days. Store them in an airtight container.
More tasty vegan 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!
- 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.
- Add ½ teaspoon peppermint extract for mint meringues around Christmas time.
- For chocolate chip meringues, add mini vegan chocolate chips, about ¾ cup.
- 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.
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