Vegan Aquafaba Meringues Recipe
Light and airy vegan meringues made with aquafaba that deliver the same delicate crunch and sweet melt-in-your-mouth texture as traditional meringues, without any egg whites.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">120ml aquafaba (liquid from one 400g can of chickpeas)</li><li class="ingredients-single-item">1/4 tsp cream of tartar</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1 pinch of salt</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with whisk attachment (or electric hand mixer)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Piping bag with star tip (optional)</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by draining a can of chickpeas through a fine sieve, collecting the aquafaba liquid in a clean bowl. Measure out 120ml of the liquid - this is approximately the amount from one standard 400g can. For best results, refrigerate the aquafaba overnight, as cold aquafaba whips better (similar to cold egg whites).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Preheat your oven to 110°C (90°C fan) and line two baking sheets with parchment paper. The low temperature is crucial for slowly drying out the meringues rather than baking them, which preserves their delicate structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the aquafaba into the bowl of your stand mixer (or use a large bowl with an electric hand mixer). Add the cream of tartar and a pinch of salt - these act as stabilizers that help strengthen the protein structure in the aquafaba, similar to their function with egg whites.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Begin whisking on medium speed until the mixture becomes foamy, then increase to high speed. Continue whisking until soft peaks form - this typically takes 5-7 minutes, which is longer than egg whites would take. Be patient! You'll know you've reached soft peaks when the mixture holds its shape briefly when the whisk is lifted.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>With the mixer still running on high, gradually add the caster sugar one tablespoon at a time, allowing 30 seconds between additions. Adding sugar slowly is critical as it allows each granule to dissolve properly, preventing a grainy meringue. This process takes about 10 minutes total.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Continue whisking for another 5-7 minutes after all the sugar is incorporated, until the mixture forms stiff, glossy peaks and feels smooth between your fingers with no sugar grains. Add the vanilla extract in the final minute. The mixture should be so thick that you could hold the bowl upside down without anything falling out (though I don't recommend testing this right away!).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the meringue mixture to a piping bag fitted with a star tip if you'd like decorated meringues, or simply use two spoons to create rustic mounds. Pipe or spoon approximately 24 meringues onto your prepared baking sheets, leaving space between each one as they will slightly expand.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in your preheated oven for 90 minutes. Do not open the oven door during baking as the sudden temperature change can cause your meringues to crack or collapse. After 90 minutes, turn off the oven but leave the meringues inside with the door closed for at least 2 hours or overnight to continue drying out gradually.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Once completely cool, gently lift your meringues from the parchment paper. They should feel light and crisp on the outside. If they still feel sticky or soft, they need more drying time - you can return them to a warm (but turned off) oven for another hour.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Store your vegan aquafaba meringues in an airtight container at room temperature for up to 2 weeks. Keep them away from moisture or humidity, which can make them soften. Enjoy these magical treats that demonstrate how a normally discarded ingredient can create something truly special!</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is cream of tartar essential when working with aquafaba?
Cream of tartar acts as a stabiliser for aquafaba, helping it maintain its structure when whipped. It strengthens the protein bonds in the chickpea liquid, allowing it to trap air effectively and create stable foam that won't collapse during baking—similar to its role in traditional egg white meringues.
Can you flavour aquafaba meringues with more than just vanilla?
Absolutely! You can flavour aquafaba meringues with various extracts like almond, rose water, or lemon. You can also fold in cocoa powder for chocolate meringues, add food colouring, or sprinkle with freeze-dried fruit powder before baking for colourful, flavoured variations.
How does the texture of aquafaba meringues compare to traditional egg white ones?
When properly made, aquafaba meringues are remarkably similar to traditional ones with a crisp exterior that shatters delicately and a slightly chewy interior. The main difference is they may be slightly less stable in humid conditions and have a very subtle bean flavour that's usually masked by sugar and vanilla.
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