• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Plant Based Folk
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • Lebanese
  • About
  • Contact
  • Subscribe
×

Home » Desserts

Vegan Meringues (Aquafaba Cookies)

Published: Nov 18, 2019 · Modified: Jan 15, 2022 by Janelle Hama

Jump to Recipe

Light, delicate and the perfect amount of sweetness. These vegan meringues can be enjoyed as is, crumbled onto other desserts or topped with your favourite toppings. Aquafaba cookies also make a wonderful gift.

white vegan meringues on a black wire cooling rack
Freshly baked vegan meringues

This website receives a commission/fee for each purchase bought through the affiliate links on this website

Jump to:
  • 😋Why you’ll love this recipe
  • ✔️What You’ll Need
  • ❓ What is aquafaba?
  • 🥘Ingredient Notes
  • 🔪Step-By-Step
  • ✔️Variations
  • 💭Pro Tips
  • 💡What to serve with?
  • ❓FAQ
  • 🥘Related recipes
  • Vegan Meringues (Aquafaba Cookies)

If you love a light, dainty treat, then you will adore these vegan meringues. They are very straightforward to whisk up and require minimal ingredients.

Vegan meringues go by a few names, including aquafaba cookies, aquafaba meringues, eggless meringues, chickpea meringues and vegan meringue cookies.

These meringues are made with aquafaba and have been flavoured with rose water. You can however flavour them as you please. 

Once baked into little clouds of delight, they just melt in your mouth. I just love how, unlike traditional meringues, vegan meringues are sans eggy flavour.

chickpea meringue stiff peaks on a whisk

😋Why you’ll love this recipe

  • Very easy to make
  • Gluten free
  • Aquafaba cookies make a great little gift

✔️What You’ll Need

ingredients laid out

❓ What is aquafaba?

Aquafaba is the combination of two Latin words ‘aqua’ and ‘faba’ which means ‘water’ ‘beans’, it’s essentially a nicer way of saying bean water. 

Most commonly referred to as chickpea water, chickpea juice, chickpea liquid or chickpea brine.

Though you can also you other bean water, think kidney bean.

The easiest way to obtain aquafaba is to drain it from a can of organic chickpeas or beans. 

Here's a list of aquafaba recipes to try, aquafaba isn’t only limited to making vegan meringues.

two silver plates of aquafaba cookies

🥘Ingredient Notes

  • Aquafaba - I prefer to use chickpea water from an organic can of chickpeas*. I find it fluffs up better than other beans. Room temperature aquafaba is preferred.
  • Rose water - I like to add Cortas, Rose Water* it is a light fragrant flavouring
  • Raw sugar is used to sweeten these, however you could make plain meringues if you wish.
  • White vinegar is used to help the chickpea water form stiff peaks.
stiff peaks in a silver bowl with a green spatula

🔪Step-By-Step

Let’s get to how to make vegan meringues;

Step 1 - In a bowl, add aquafaba, rose water and white vinegar. 

Step 2 - 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 form, add raw sugar, one tablespoon at a time until all used up. Leave a 10-second gap between adding spoonfuls.

Step 3 - Once stiff peaks are formed, (your beaten chickpea 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 place the baking paper onto it. Or use a silicone mat laid onto the sheet tray

Step 4 - Fill a piping bag with aquafaba meringue and pipe bite-sized discs onto the tray. Ensure each disc is evenly sized to maintain even baking.

Step 5 - 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.

stiff peaks held on a spoon

✔️Variations

  • Flavouring can be changed to suit, you can add flavours like vanilla, amaretto or coffee
  • Vinegar can be substituted with fresh lemon juice
three stacks of meringues

💭Pro Tips

Utensils & equipment used to make aquafaba meringues should be spotless, a small amount of any type of residue can stop the meringues from rising.

A piping bag* make is easy to achieve a round cookie shape, however you can just spoon out the meringue onto the tray, just make sure to try and get them as even as possible in size.

Alternatively, if you don’t have a piping bag and want to use one, use a snap-lock bag and cut off the tip of one corner.

A silicone baking mat* is super easy to work with and the chickpea meringues pop off so easily once they are cooled. I highly recommend buying one. Can be used with other baked goods too.

Colouring - If you desire your vegan meringues to be coloured, add a drop or two into the vegan meringue.

You can do this whilst whisking or you can fold this in once stiff peaks have formed to create swirls.

Aquafaba meringues should be beaten just until it holds together, forms stiff peaks and doesn’t slide out of the bowl when turned upside down.

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

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.

💡What to serve with?

Vegan meringues can be enjoyed on their own, with fresh fruit or as part of another dessert. They can be crumbled and used to top off nice cream or a pudding.

Or try dipping these vegan meringue cookies into melted chocolate and sprinkle your favourite nuts on top. Pop them into the fridge for a few minutes until chocolate hardens.

Or have one with a warm cup of herbal tea using this herbal tea recipe.

aquafaba cookies dipped into chocolate and pistachio

❓FAQ

How long does aquafaba meringue last?

You can store your vegan meringues, once completely cooled in an air-tight container or snap-lock bag in the pantry for up to 2-3 days. Ensure there is no moisture, as this will dissolve the aquafaba meringues

white vegan meringues on a blue plate

🥘Related recipes

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

  • a collage of four different desserts; brown pudding, baklawa, stuffed pancakes and white pudding
    Decadent Vegan Lebanese Desserts
  • Healthy Vegan Mango Sorbet (5 Minutes Dairy Free)
  • three glasses with thickened milk drink
    Sahlab Middle Eastern Sweetened Milk Drink (سحلب)
  • a bunch of sesame cookings on white baking paper
    Vegan Black Sesame Cookies Without Sugar

Did you enjoy learning how to make vegan meringues? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk. 

Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories. If you love sharing your vegan food pics, join the PBF community group.

If you’re into fast cooking vids, join me on Tiktok.

Janelle x

pink cookie held by a hand
blue plate full of chocolate coated meringues
white vegan meringues on a black wire cooling rack

Vegan Meringues (Aquafaba Cookies)

Light, delicate and the perfect amount of sweetness. These vegan meringues can be enjoyed as is, crumbled onto other desserts or topped with your favourite toppings. Aquafaba cookies also make a wonderful gift.
Print Pin Rate Save Recipe Saved Recipe
Course: Dessert
Cuisine: French
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 24 pieces
Author: Janelle Hama

Ingredients

  • 120 ml Aquafaba Canned chickpea water
  • ¾ teaspoon Rose Water or flavouring of choice
  • ¼-⅓ cup Raw Sugar
  • ¾ teaspoon White vinegar
Metric - US Customary
Prevent your screen from going dark

Instructions

  • In a bowl, add aquafaba, 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 raw sugar, one tablespoon at a time until all used up. Leave a 10 second gap between adding spoonfuls.
    120 ml Aquafaba, ¾ teaspoon Rose Water, ¾ teaspoon White vinegar, ¼-⅓ cup Raw Sugar
  • Once stiff peaks are formed, (your beaten chickpea 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.

Video

Notes

✔️Variations
  • Flavouring can be changed to suit, you can add flavours like vanilla, amaretto or coffee
  • Vinegar can be substituted with fresh lemon juice
 
💭Pro Tips
Utensils & equipment used to make aquafaba meringues should be spotless, a small amount of any type of residue can stop the meringues from rising.
A piping bag makes it easy to achieve a round cookie shape, however, you can just spoon out the chickpea meringue onto the tray, just make sure to try and get them as even as possible in size.
Alternatively, if you don’t have a piping bag and want to use one, use a snap-lock bag and cut off the tip of one corner.
A silicone baking mat is super easy to work with and the chickpea meringues pop off so easily once they are cooled. I highly recommend buying one. Can be used with other baked goods too.
Colouring - If you desire your vegan meringues to be coloured, add a drop or two into the vegan meringue.
You can do this whilst whisking or you can fold this in once stiff peaks have formed to create swirls.
Aquafaba meringues should be beaten just until it holds together, forms stiff peaks and doesn’t slide out of the bowl when turned upside down.
Over beating or under beating can cause the chickpea 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.
 
*Shop for your good quality healthy organic groceries at Thrive Market*.
 
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use

Equipment

stand mixer
piping bag

Nutrition

Serving: 1g | Calories: 8kcal | Carbohydrates: 2g | Sodium: 1mg | Potassium: 1mg | Sugar: 2g | Calcium: 1mg | Iron: 1mg

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?Mention @Plantbasedfolk or tag #plantbasedfolk

Looking for other sweet treats? Try Plant Based Folk's No Bake Chocolate Pretzel Slice or these 3 ingredient chocolate truffles.

No Bake Gooey Chocolate Pretzel Slice Recipe

More Desserts

  • a glass cup filled with chocolate balls
    Raw Chocolate Date Balls (Healthy Vegan Truffles)
  • a glass bowl of nice cream topped with light brown saucewith a spoon in it
    Creamy Vegan Caramel Nice Cream
  • a spoon dripping light brown caramel sauce into a bowl
    All Natural Vegan Date Caramel Sauce
  • a stack of three rice cakes topped with chocolate, peanut butter and nuts
    Rice Cake with Peanut Butter and Chocolate
96 shares

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Farah

    May 21, 2021 at 11:25 am

    Hello, do you think I can use maple syrup instead of sugar?

    Reply
    • Janelle

      May 21, 2021 at 11:53 am

      Hi Farah,

      I don't think so, I think the liquid will break it up.

      Good luck!

      Reply
  2. Rebekah

    August 16, 2020 at 7:51 am

    Hi Janelle, I just found your website and I'm so excited to try some of your recipes this week! About how many meringues does this recipe make? I have a big family, so I wonder if I need to double or triple it 🙂

    Reply
    • plantbasedfolk

      August 18, 2020 at 11:11 am

      Hi Rebekah,
      Thanks for stopping by 🙂
      This will make you approx. 35 medium bite sized meringues.
      Enjoy!
      J

      Reply
  3. Minnie

    August 11, 2020 at 1:15 pm

    5 stars
    I had no idea this is even possible. it's really cool. I made these and they worked out just great.

    Reply

Primary Sidebar

A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

Recipes Not to Miss

  • a red casserole pot with okra stew
    Bamia (Okra Stew)
  • a close up of fattoush in a brown plate
    Fattoush Salad (My Family's Recipe - الفتوش)
  • Warak Enab (Lebanese Grape Leaves)
  • a stack of three rice cakes topped with chocolate, peanut butter and nuts
    Rice Cake with Peanut Butter and Chocolate
a yellow cup of coffee with text reading buy me a coffee

Find me on social media.

From The Blog

  • a collage of four different salads
    What to Serve with Mujadara
  • a square collage of different types of mujadara lentil and rice dishes
    Different Types of Mujadara
  • a hollowed zucchini next to a bowl of its pulp
    How to Core Zucchini
  • a collage of three different types of dressings
    Vegan Salad Dressings (20+ Recipes)
  • Mujadara topped with caramelised onions and fresh parsley
    Vegan Iftar Recipes (32 Ramadan Food Ideas)
  • 3 x GoodnessMe boxes stacked
    GoodnessMe Box Review

PBF COOKBOOK MOCKUP

As Featured On

various logos where Plant Based Folk has been featured

Footer

^ back to top

About

Accessibility Policy
Blog
Contact
Cookies Policy
Disclosure
Privacy Policy
Privacy Policy (GDPR)
Storefront
Terms of Use

Newsletter

Sign Up! for emails and updates

Contact

Work with me
Social media
Advertise

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Plant Based Folk

  • 35
96 shares