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+ servings
white vegan meringues on a black wire cooling rack
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4.67 from 3 votes

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.
Prep Time15 minutes
1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: French
Diet: Gluten Free, Vegan
Servings: 24 pieces
Calories: 8kcal
Author: Janelle Hama

Equipment

Ingredients

  • 120 ml Aquafaba Canned chickpea water
  • ¾ teaspoon Rose Water or flavouring of choice
  • ¼-⅓ cup Raw Sugar
  • ¾ teaspoon White vinegar

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

Nutrition

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