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Light, Crisp, Easy Aquafaba Vegan Meringues Made From Chickpea Liquid
These Easy Aquafaba Vegan Meringues turn simple ingredients into elegant, crisp swirls. The oven drying step is where the transformation happens.
Aquafaba is the viscous water in which legume seeds, such as chickpeas, have been cooked. Aquafaba from a tin of white beans. Due to its ability to mimic the functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans
Whipping Up Aquafaba Magic with Berry Sugar and with Cream of Tartar Stability
Aquafaba Vegan Meringues turn chickpea liquid into crisp, airy bites with a glossy finish. Perfect for simple baking days that still feel special. Try this for your next sweet bake idea
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Easy Aquafaba Vegan Meringues
- Prep Time: 25 minutes
- Drying Time: 2 hours
- Cook Time: 2 hours
- Total Time: 4 hours 25 minutes
- Yield: 6 baking trays depending on size 1x
- Category: Vegan Recipes
- Method: Easy baking
- Diet: VeganDiet
Description
These Easy Aquafaba Vegan Meringues are light, crisp, and a little bit magical once they come out of the oven. They’re made from simple pantry ingredients, but the texture feels like you’ve done something far more complicated than you actually have.
Ingredients
- 3/4 cup liquid from 1 can chickpeas (540 ml tin), aquafaba
- 1 cup berry sugar
- 1/2 tsp cream of tartar
- 1 1/2 tsp vanilla extract
- 6 to 8 drops of food colouring (yellow and green)
Instructions
- Start by getting everything super clean, like squeaky clean.
- Any grease at all will mess with the aquafaba, so I usually wipe the bowl, whisk, and tools twice just to be sure. Also, skip plastic bowls here; they can hold onto oils.
- Preheat oven to 200⁰F (93⁰C).
- Line 6 baking sheets with parchment paper and set them aside. You’ll need all of them, so just prep them now so you’re not scrambling later.
- Grab your 1½ tsp vanilla extract, and mix it into the 1 cup berry sugar with a fork. This helps distribute flavour more evenly later.
- Pour the ¾ cup aquafaba (chickpea liquid) into a clean mixing bowl. Whip on medium-high speed for about 1 minute until it starts to foam.
- Add ½ tsp cream of tartar and continue whipping on high speed.
- You’re looking for medium peaks here, where the whisk leaves a trail, but it’s not fully stiff yet. This can take up to 10 minutes, depending on your mixer.
- Now slowly add the 1 cup berry sugar, about 1 tbsp at a time.
- Leave a good 30 seconds between each addition while the mixer runs so you don’t deflate the mixture.
- Keep going until all the sugar is in. Stop occasionally and scrape down the bowl so nothing sticks to the sides.
- At this point, the mixture should look thick, glossy, and almost marshmallow-like. It should have tripled in volume.
- Check texture by rubbing a bit between your fingers. If it feels grainy, keep whipping until smooth. With berry sugar (Canadian Product), this usually sorts itself out pretty quickly.
- Divide the mixture into two bowls. Add 6 to 8 drops of food colouring into each bowl, one yellow and one green, then gently fold just enough to swirl.
- Spoon each coloured mixture into piping bags fitted with star nozzles (I used #5CS and 85C). You can also just dollop it if piping feels like too much fuss today.
- Pipe onto prepared trays in small rosettes or larger swirls, depending on what you want. I ended up doing a mix just to use everything up.
- Bake for 2 hours at 200⁰F (93⁰C). Do not open the oven at all during this time.
- After 2 hours, turn the oven off and let them dry inside for 1 to 2 more hours, or even overnight if you can wait that long.
- They’re ready when they lift cleanly off the parchment paper.
- Store in an airtight container once fully cooled.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Additional Information
- Can this be frozen? No, freezing is not ideal. It introduces moisture and makes them soft and sticky when thawed.
- How long does it store and how? Store in an airtight container at room temperature for up to 5 to 7 days. Keep them away from humidity or they’ll soften.
Ingredient substitutions
- Berry sugar: fine caster sugar works
- Cream of tartar: lemon juice can work in a pinch, but stability is slightly reduced
- Food colouring: natural powders like beet or matcha can be used, but will change flavour slightly
- Vanilla extract: almond extract can be swapped for a different flavour profile
Easy Aquafaba Vegan Meringues are crisp, airy treats made from chickpea liquid and sugar whipped into glossy peaks. Perfect for baking projects that feel simple but look impressive on any dessert tray.
Easy Aquafaba Vegan Meringues is the kind of recipe that turns basic chickpea liquid into something crisp, light, and unexpectedly elegant. The slow whip, gentle piping, and patient oven drying create a texture that feels delicate but holds its shape beautifully.
Is Aquafaba Keto-friendly?
With the use of a little secret weapon called “Aquafaba” (the liquid in canned chickpeas), these meringues hold perfectly, bake up sweetly (without sugar) and are perfect for those on a low-carb or Ketogenic diet as well! Double win!
What is Aquafaba?
Aquafaba translates from Latin as bean water. You can use any bean water, but as far as I know, Chickpea and white beans provide the most neutral flavor and whip up the whitest, so most people choose one of those 2 beans.
Similar Recipes
- Homemade delicious healthy Aquafaba Bran Muffins,
- or if you need a Vegan Mayo, you can try Vegan Aquafaba (Chickpea Liquid) Mayo/Sauce
- Use the chickpeas once you’ve used the Aquafaba for the meringues and make some Crunchy Herb Roasted Chickpeas
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Sounds like a delicious recipe. I will pass it along to my vegan family and friends. Thank you!
Hi Latisha, Thank you for your kind words and for sharing it with your family and friends. I appreciate it
Oh my goodness I saw these when you first posted and I was like wow how on earth did you make them. Now I know thanks for sharing #SeniSal
Hi Bree, Thank you so much. It’s truly easy to make and if I can do you so will you! Try it out.
I’ve wanted to try using aquafaba. I’m so glad you were successful with it. That give me the courage to try it out too!
Cindy, I must say, its truly magic and it worked wonderful. The amount I used, made tons and tons so be ready to have enough to share to all your friends.
When you make it, please let me know what you think.
I’ve always wanted to try this, now to find canned chickpeas in Turkey. Also what is berry sugar please? I’m excited to try these on the yacht as they would be great as quick pick me ups as we sail.
Justine, hope you will like them. Berry sugar is just very fine granulated sugar. I prefer to use it for baking as it’s easy to incorporate into any mixture and especially here it dissolves easily and will leave the meringue super fine. You can use any other sugar as superfine or caster/castor sugar
Perfect thanks Esme!
♥ ♥ ♥ ♥
I wonder if you can use the liquid from other beans, like great northern or cannellini. We have a chickpea allergy in our family. They look wonderful; I’d love to try.
Terri, I am unable to answer this, as I have not heard of any other bean liquid being used for making Meringues.
I checked the Internet and it seems like you can use great northern beans and white kidney beans and they go on saying that chickpea held their shape the best. The other two lost a lot of their definition in the oven. White kidney held a little better than great northern, but the difference between the two was negligible. Texture: I felt like the chickpea meringue melted in the mouth better than the others, but the difference was subtle. Taste: This is a biggie. I barely noticed any bean flavor with chickpea meringue. Great northern meringue tasted just a little off—if I make it again, I’ll up the vanilla to 1 tsp. White kidney meringue had a very strong bean flavor, and nobody really liked it. If you try, add a large amount of flavoring (2 tsp vanilla at least, or cocoa powder, or even both!) Information pulled from https://community.kidswithfoodallergies.org/blog/the-egg-free-vegan-meringue-recipe-that-will-shock-you
Thank you for checking this for me! I’m disappointed, though.
I have never heard of vegan meringues before, but these look good. I will give them a try! Thank you.
They’re so easy and good
I tried making these not long ago but since I was not following any directions but just eyeballing it, I didn’t add any cream of tartar. Might use it next time, your outcome looks stiffer!
Thank you Eva – Yes they came out very good. I think the eyeballing and cream of tartar will make a difference. Try it again and let me know how they turn out. <3
One of my all time favorites. They melt in your mouth like clouds of sugar! 💖 💖 💖
Yup, for sure, I will have to hide them, or I will have to make more before Christmas. It’s super super yummy
This recipe makes me so happy! I loved my grandma’s version but I’m following a vegan diet now. I’m going to try it out with the mint-chocolate chip meringues my family loves.
This is so so easy to make and you can play around with any flavor and coloring you wish. I made this as I will also be posting a Vegan Christmas Pudding Bomb and as the original recipe is NOT vegan, I had to make a lot of substitutes so basically I am only using the idea. The Meringues will be used in stead of Chocolate Maltesers and all the white chocolate will be dark chocolate. <3 it
I’m sold 🙂 I’ve had many kitchen disasters in vegan baking when following others recipes. It’s nice to know you test your recipe out a few times.
Thanks so much. When you see Es’s …. then I made it myself.