Enjoy these light and delicate vegan meringues. They're perfectly sweet and can be savored on their own, paired with other treats, or customized with your favorite toppings.

white vegan meringues on a black wire cooling rack — Freshly baked vegan meringues are ethereal

For enthusiasts of dainty indulgences, these vegan meringues are an absolute delight. Whisking them up is a straightforward affair, demanding only a handful of ingredients.

Who would have thought that the brine of chickpeas, known as aquafaba, could yield such a marvelous vegan dessert? The versatility of aquafaba is truly astounding, offering a myriad of recipe possibilities and to think I used to always discard this.

Once baked to perfection, these ethereal delights simply dissipate on the palate. Unlike traditional meringues, the vegan rendition is devoid of any discernible eggy flavor, adding to its allure.

chickpea meringue stiff peaks on a whisk — stiff peaks meringue

Highlighted Ingredients

ingredients laid out — turbinado sugar = raw sugar

The complete list of ingredients with measurements, can be found in the full recipe card below.

For optimal results, I recommend utilizing aquafaba sourced from an organic can of chickpeas. This particular variety consistently yields superior fluffiness compared to other bean brines which I can never get to fluff up.

It is imperative to ensure that the aquafaba is at room temperature.

Additionally, the addition of white vinegar aids in achieving stiff peaks.

Should you desire a subtle infusion of flavor, Cortas Rose Water serves as an optional yet delightful option, while vanilla can serve as a suitable alternative.

While I have found success in sweetening the meringues with turbinado sugar, the option to utilize plain white sugar or even omit sweeteners altogether remains at your discretion.

Once baked and upon reaching room temperature when cooled, these delectable meringues can optionally be dipped in melted chocolate and set in the refrigerator, adding an element of whimsy to the preparation process.

Another vegan snack to try is chocolate covered rice cake with peanut butter.

stiff peaks in a silver bowl with a green spatula — I love taste testing this, it's so addictive!

Janelle's Tips

It is imperative to ensure that all utensils and equipment involved in the meringue-making process are meticulously clean, devoid of any residual matter that might hinder the meringues from rising.

While implementing a piping bag simplifies the creation of uniformly shaped meringues, you can achieve similar results by spooning out the meringue onto the tray, striving for uniformity in size.

In the absence of a piping bag, a resealable plastic bag with a snipped corner can be employed as an alternative.

The convenience of a silicone baking mat not only facilitates the meringue-making process but also ensures that each meringue effortlessly disengage from the mat once cooled. This versatile baking essential can be employed for an array of baked goods, I use it for a lot of vegan dessert recipes.

Should you desire to infuse your meringues with vibrant hues, consider incorporating a drop or two of your preferred food coloring while whisking or post peak formation to create captivating swirls. See the last photo as an example.

aquafaba cookies dipped into chocolate and pistachio — a fun way to serve them is by dipping them into some chocolate

Storage Recommendations

Once completely cooled, store the vegan meringues in an airtight container or a snap-lock bag in a moisture-free environment to preserve their integrity.

They can be safely stored in the pantry for up to 2-3 days, providing a delectable treat for days to come.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

pink cookie held by a hand — I once used food coloring

Recipe

Vegan Meringues

Enjoy these light and delicate vegan meringues. They're perfectly sweet and can be savored on their own, paired with other treats, or customized with your favorite toppings.

Print Pin Rate Save Recipe

Course: Dessert

Cuisine: French

Diet: Gluten Free, Vegan

Prep Time: 15

1 30

Total Time: 1 45

Servings: pieces

Author: Janelle Hama

Ingredients

120 ml Aquafaba Canned chickpea water
¾ teaspoon White vinegar
¼-⅓ cup Turbinado Sugar (AUS - raw sugar)
¾ teaspoon Rose Water or flavoring of choice

Metric - US Customary

Instructions

In a bowl, add aquafaba, optional rose water and white vinegar.
Beat everything together until soft peaks form with either a stand-mixer with a whisk attachment, an electric whisk or the old fashion way, just a whisk.
Once soft peaks have formed add sugar, one tablespoon at a time until all used up. Leave a 10 second gap between adding spoonfuls.
Once stiff peaks are formed, (your beaten vegan meringue is ready when the bowl can be turned upside down and the mixture does not slide or drip out of the bowl. It holds its shape), prepare your baking sheet tray.
If using baking paper add a dot of meringue in each corner and placing the baking paper onto it. Or use a silicone mat laid onto the sheet tray
Fill piping bag with aquafaba meringue and pipe bite sized discs onto the tray. Ensure each disc is evenly sized to maintain even baking.
Place in a preheated (conventional setting) oven at 100C (210F), either ½ or ¾ down (not the top of the oven) for 90 minutes. Take the chickpea meringues out of the oven and allow them to cool down to room temperature.
The vegan meringues are ready when they are easily peeled off the baking paper/silicone mat.

Video

Notes

Vinegar can be substituted with fresh lemon juice

Over beating or under beating can cause the meringues to collapse whilst baking.

The oven should be set to a conventional setting and not fan-forced, as the fan can send these lightweight meringues into a flying mess in your oven.

Nutrition

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

Tried this recipe?Please consider !

If you enjoyed this recipe, consider supporting my work for the cost of a cup of coffee.

Comments

4.67 from 3 votes (2 ratings without comment)

Vegan Meringues

Highlighted Ingredients

Janelle's Tips

Storage Recommendations

Recipe