Makes: 12–16 meringues
⏱ Prep: 15 min | Bake: 1.5–2 hours
🥣 Ingredients
- 1 can (15 oz) chickpeas, chilled
(use the liquid — aquafaba) - 1 cup powdered sugar (or caster sugar)
- 1 tsp vanilla extract
- 1 tsp lemon juice (or ½ tsp cream of tartar)
- Pinch of salt
- Optional:
- ½ tsp cinnamon or cocoa powder
- Food coloring
🔪 Instructions
1️⃣ Chill the Aquafaba
- Refrigerate the chickpea liquid overnight (best for stability).
- Use only the liquid, not the chickpeas.
2️⃣ Whip the Aquafaba
- Pour aquafaba into a clean, dry mixing bowl.
- Whip with an electric mixer on high speed for 5–8 minutes until it forms soft peaks.
3️⃣ Add Stabilizer
- Add lemon juice or cream of tartar and whip 1 minute.
4️⃣ Add Sugar Gradually
- With the mixer running, add powdered sugar 2 tbsp at a time.
- Whip for another 5–7 minutes, until stiff peaks form and the meringue is glossy.
5️⃣ Pipe or Scoop
- Pipe onto a parchment-lined baking sheet using a piping bag or spoon.
6️⃣ Bake Low & Slow
- Preheat oven to 200°F (95°C).
- Bake 1.5–2 hours until dry and crisp.
- Turn off the oven and let meringues cool inside for another 30–60 minutes.
💡 Tips for Perfect Vegan Meringue
✅ Use cold aquafaba for better volume
✅ Make sure your bowl and whisk are completely dry
✅ Don’t use metal bowls with unwashed residue
✅ Add sugar slowly for glossy stiff peaks
✅ If humidity is high, bake longer
🍓 Optional Variations
- Chocolate meringues: add 1–2 tbsp cocoa powder
- Lemon meringues: add 1 tsp lemon zest
- Vanilla bean: use vanilla bean paste
- Coffee meringues: add 1 tsp instant coffee