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square image with meringue from aquafaba on a pie
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5 from 2 votes

Aquafaba 101: Vegan Meringue

Everything you've ever wanted to know about aquafaba, the amazing vegan egg substitute! What is it? Why does it work? How to whip it? What recipes does it work well in? PLUS learn how to make basic vegan meringue!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 80kcal
Author: Nora Taylor



  • To a large bowl of a stand mixer (or regular bowl with an electric mixer), add the aquafaba and cream of tartar. Using the whisk attachment, beat on high for 5 minutes, until soft peaks form. You can also use an immersion blender, but a stand mixer works best. It would take a very long time and a lot of arm power to whip it by hand, so I don't recommend it.
  • Slowly add in the sugar, a few tablespoons at a time, and continue to beat until you have added all the sugar. Keep beating on high for a few more minutes until stiff peaks have formed.
  • That's it! You've made a basic vegan meringue. See the recipes in the post above for specific ways to use it and other ideas.


Serving: 1of 8 servings | Calories: 80kcal | Carbohydrates: 19g | Sodium: 50mg | Potassium: 16mg | Sugar: 19g | Calcium: 1mg | Iron: 1mg