Ready to use your aquafaba meringue? Try it in my chocolate babka and lemon meringue pie! Looking for a vegan version of meringue cookies? Look no further than these aquafaba cookies! If you ever thought it was impossible to make meringue without egg whites, this recipe will convince you otherwise. In fact, I can safely say these vegan meringue cookies are as good (if not better) as the original.
Why I love this recipe
Less work. No more carefully separating egg whites. Just drain the chickpeas, and you’re good to go. Easy to customize. I kept this recipe simple with a bit of vanilla, but there’s plenty of room to customize the cookies with colors or flavorful extracts. Perfect texture and flavor. The cookies turn out crisp on the outside but with the perfect tender center and delightfully sweet flavor. Great for sharing. These cookies are naturally vegan, gluten-free, and travel well, so they’re perfect for bringing to get-togethers when you’re not certain of everyone’s dietary restrictions.
Ingredients needed
Aquafaba. AKA the liquid from a strained can of chickpeas. Make sure to use chickpeas with no added salt. Save the chickpeas for roasting or blend them into my chickpea cookie dough. Sugar. Regular white sugar works perfectly. Cream of tartar. To stabilize the aquafaba so it keeps its fluffy texture. Vanilla extract. For flavor.
How to make aquafaba meringue
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Aquafaba (‘aqua’ meaning water and ‘faba’ meaning beans) is the viscous liquid that remains after cooking beans or legumes, most commonly chickpeas. This chickpea liquid is full of protein, similar to egg whites, and when it’s whipped with a stabilizer, you get a light and fluffy mixture similar to whipped egg whites. Step 1- Prep. Preheat the oven to 200F/100C and line a large baking sheet with parchment paper. Step 2- Make aquafaba. In a large bowl or stand mixer with a whisk attachment, add the chickpea water. Beat the liquid until soft peaks form. Step 3- Finish the meringue. To the meringue mixture, slowly add the sugar, vanilla extract, and cream of tartar. Continue beating until stiff peaks form. Step 4- Shape. Transfer the mixture into a piping bag fitted with a star tip. Pipe bite-sized portions of meringue onto the lined baking tray. If you don’t have a piping bag, a spoon will work just as well. Step 5- Bake. Bake the cookies for 60 minutes or until they are crisp yet tender on the outside. Once the cookies are done, remove them from the oven and let them cool completely.
Arman’s recipe tips
Strain the chickpeas. Even the tiniest remnant of chickpea in the aquafaba will make it much harder to form stiff peaks. Vary the baking time. Everyone’s oven works differently, so your cookies may take less or more time to bake. You’ll know they’re done baking when they’re crisp on the outside but still soft when you press them. Bake large cookies. I made 30 small cookies, but you could make 12-15 large cookies if you prefer. Just remember the baking time will vary. When I bake large cookies, I’ve found they can take upwards of 90 minutes to bake.
Storage instructions
To store: Meringue cookies should be stored in an airtight container at room temperature for up to 1 month.
Add extracts. In addition to the vanilla extract, add a few drops of lemon extract, peppermint extract, or almond extract to switch up the flavor. Garnish. Dust the fresh meringues with cocoa powder, lemon zest, or crushed peppermint candies, depending on the flavor you’re after. Make them colorful. I’m boring and like plain white meringue cookies, but I see no reason why you shouldn’t add a few drops of food coloring for fun! Dip them in chocolate. Once the cookies have cooled completely, dip them in melted chocolate and leave them as is, or top them with crushed hazelnuts, pistachios, or shredded coconut.
To freeze: Believe it or not, it’s easy to freeze meringue cookies. Just transfer them to a freezer-safe container and freeze them for up to 6 months. Make sure to seal the bag completely, as any moisture that leaks in will make the meringue soft. Let them thaw overnight in the fridge before enjoying.
Frequently asked questions
More vegan sweets
Vegan brownies Eggless chocolate chip cookies Vegan cookie dough Raspberry bread Vegan banana muffins Or any of my vegan dessert recipes
