Looking to make eggless meringue or specifically a vegan meringue recipe using aquafaba? Check out my aquafaba meringues recipe using chickpeas, cream of tartar, sea salt, sugar, and vanilla extract. It’s also Gluten-free and soy-free!
Aquafaba is a game-changer when it comes to a vegan replacement for eggs. The combination of aquafaba and cream of tartar creates the perfect, stabilized whip for meringues.
Related Recipe: Vegan Whiskey Sour Using Aquafaba
Vegan Meringues Recipe
Cream of tartar really works for stabilizing the aquafaba and it’s exactly like you would use if you were whipping egg whites. This makes it perfect for things like lemon meringue tarts, pavlovas, and even this Meringues recipe!
If you’re making meringue: whip for 15 mins until peaks form and follow the recipe down below.
INGREDIENTS FOR AQUAFABA MERINGUES
- 1/2 cup aquafaba
- 1/4 teaspoon cream of tartar
- 1/2 cup white granulated sugar
- 1/2 teaspoon vanilla extract, or try with flavored extracts like almond, mint, or orange for flavored meringues
- Pinch of sea salt
INSTRUCTIONS FOR AQUAFABA MERINGUES
- Line 3 baking sheets with parchment paper or non-stick baking mats and place a large bowl or the bowl of your stand mixer in the fridge to chill.
- Preheat your oven to 210F.
- Add aquafaba and cream of tartar powder to the chilled bowl and beat on high until peaks form. You will soon understand why using a stand mixer is ideal, but a hand mixer works as well.
- While you are beating egg whites, add sugar, 1 tablespoon at a time, as well as salt and vanilla extract. Beat, scraping down the sides as needed, for roughly 10-15 minutes or until stiff peaks form. A trick my Omi always used was to flip the bowl upside down and see if the peaks stay in place.
- Transfer the meringue to a clean piping bag fitted with a French star tip, or a clean ziplock bag with a cut corner. Pipe out 1 1/2 inch thick stars or rounds.
- Place all 2-3 baking sheets of cookies into the oven and bake for 45 minutes, turn the sheets, and cook for another 45 mins, or until the meringues have hardened.
- Turn off the oven and leave the cookies in the oven for another 20 mins to “dry” and become crisp.
- Remove cookies from oven, and allow them to cool fully on the baking sheets.
I’ve created easy-to-follow instructions below! You can also watch me on YouTube show you how to make it!
Hey, I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
I’m definitely more into savory, rather than sweet foods. But wow this really changes the vegan baking game. Meringues are a super easy cookie to prepare and show off your fancy kitchen skills to vegan and non-vegan guests. Once you master the meringue, you can use them for lemon-meringue, pavlova, and other meringue-based desserts.
How To Make Aquafaba Meringues
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If you want to view or print the recipe card, just scroll down for the full list of ingredients & simple instructions on how to make this Vegan Aquafaba Meringue.Â
If you love recipes using aquafaba, you’ll love these recipes:
Recipe for Aquafaba Meringues
- ½ cup aquafaba
- ¼ teaspoon cream of tartar
- ½ cup white granulated sugar
- ½ teaspoon vanilla extract, or try with a flavour extract like almond, mint, or orange for flavoured meringues
- Line 3 baking sheets with parchment paper or non-stick baking mats and place a large bowl or the bowl of your stand mixer in the fridge to chill.
- Preheat your oven to 210F.
- Add aquafaba and cream of tartar powder to the chilled bowl and beat on high until peaks form. You will soon understand why using a stand mixer is ideal, but a hand mixer works as well.
- While you are beating the mixture, add sugar, 1 tablespoon at a time, as well as salt and vanilla extract. Beat, scraping down the sides as needed, for roughly 10-15 minutes or until stiff peaks form. A trick my Omi always used was to flip the bowl upside down and see if the peaks stay in place.
- Transfer the meringue to a clean piping bag fitted with a French star tip, or a clean ziplock bag with a cut corner. Pipe out 1½ inch thick stars or rounds.
- Place all 2-3 baking sheets of cookies into the oven and bake for 45 minutes, turn the sheets, and cook for another 45 mins, or until the meringues have hardened.
- Turn off the oven and leave the cookies in the oven for another 20 mins to "dry" and become crisp.
- Remove cookies from oven, and allow them to cool fully on the baking sheets.
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Brylie says:
These look amazing, I’m going to try them tomorrow! If I doubled the size of the meringue, would I have to increase the cooking time? I would still make them fairly flat. Thank you!