If you have a sweet tooth but follow a plant-based lifestyle, you are in for a real treat with this Vegan Meringues Recipe. These light, airy, and crunchy cookies capture the magical texture of traditional meringues without a single egg, using aquafaba to whip up a fluffy cloud of sweetness. Whether you’re impressing guests or just indulging yourself, these meringues bring a delightful crispness and subtle vanilla flavor that will brighten any occasion.
Ingredients You’ll Need
These ingredients may be few, but each plays an essential role in creating perfectly textured and flavorful vegan meringues. From the miraculous aquafaba that mimics egg whites to the cream of tartar which stabilizes the mixture, every component ensures your meringues turn out just right.
- Aquafaba: The liquid from canned chickpeas that whips up into fluffy peaks just like egg whites.
- Cream of Tartar: A small amount helps stabilize the aquafaba foam and maintain the structure of your meringue.
- Granulated Sugar: Sweetens and adds that signature glossy texture when whipped into the mixture.
- Vanilla Extract: Brings a warm, comforting flavor that elevates the simple sweetness of the meringues.
How to Make Vegan Meringues Recipe
Step 1: Preparing Your Oven and Baking Sheets
First, preheat your oven to a low temperature of 200°F (93°C). This slow baking is key for drying out the meringues without browning. Line one or two large baking sheets with parchment paper to ensure your meringues don’t stick and come off easily once baked.
Step 2: Whipping Aquafaba and Cream of Tartar
Pour the aquafaba into a large bowl and add the cream of tartar. Using a hand mixer or a stand mixer with a whisk attachment, beat the mixture on high speed for about 5 minutes. You’re aiming for soft peaks — this is the base for the meringue’s airy texture.
Step 3: Gradually Adding Sugar and Vanilla
Slowly incorporate the granulated sugar a few tablespoons at a time while continuing to whisk at high speed. This slow addition helps the sugar dissolve and creates that beautiful, glossy finish. After all the sugar is in, add the vanilla extract and whip the mixture for about 5 more minutes until stiff peaks form and the meringue holds its shape beautifully.
Step 4: Piping the Meringue Kisses
Transfer the meringue to a piping bag fitted with a large star tip, or use a ziplock bag and snip off one corner. Pipe small circles or “kisses” onto your prepared baking sheets, leaving about an inch between each to allow for even drying and crisping.
Step 5: Baking to Perfection
Place the trays in your preheated oven and bake for 1 1/2 to 2 hours. The low and slow bake dries out the meringues, giving them a crunchy exterior and a tender inside. Check for doneness by cooling one cookie and making sure it is no longer gooey inside. If it is, just give them some more time.
Step 6: Cooling and Storing Your Vegan Meringues
Once baked, let the meringues cool completely on their sheets. They become wonderfully crisp and delicate as they cool. Store them in an airtight container to keep their texture intact for up to 4-5 days — though honestly, they rarely last that long!
How to Serve Vegan Meringues Recipe
Garnishes
Vegan meringues are a perfect canvas for creative garnishing. Try a light dusting of cocoa powder, a drizzle of dark vegan chocolate, or a pop of fresh berries on top. These little touches will add bursts of color and contrasting flavor to elevate your presentation and taste.
Side Dishes
Pair your meringues with a bowl of fresh fruit, vegan whipped cream, or a scoop of coconut milk ice cream for a truly dreamy dessert experience. The crisp sweetness of the meringue complements creamy or juicy sides beautifully, making each bite both refreshing and indulgent.
Creative Ways to Present
Besides piping “kisses,” try forming meringue nests hollowed in the center to fill with fruit compote, banana slices, or a vegan custard. You can also sandwich two meringues with a vegan cream filling between for a delightful bite-size treat. The possibilities are endless and perfect for entertaining or treating yourself.
Make Ahead and Storage
Storing Leftovers
Keep leftover vegan meringues in an airtight container at room temperature, away from any moisture. This helps maintain their dry, crisp texture so they stay delicious for several days after baking.
Freezing
If you want to keep your meringues longer, they freeze very well. Place them in a sealed container or freezer bag, separating layers with parchment paper. When you’re ready to enjoy, thaw at room temperature for about an hour.
Reheating
Since meringues are best enjoyed crisp, avoid reheating in a microwave. If needed, you can refresh them slightly by placing them in a low oven (around 200°F) for 5-10 minutes to crisp them up again carefully.
FAQs
Can I use fresh chickpea water instead of canned?
While fresh chickpea cooking water can work, canned aquafaba tends to have a more consistent protein content, making it easier to whip into stable peaks for this Vegan Meringues Recipe.
What does cream of tartar do in vegan meringues?
Cream of tartar helps stabilize the aquafaba foam, allowing it to hold peaks longer and resulting in more stable, crisp meringues.
Can I make these meringues gluten-free?
Absolutely! This Vegan Meringues Recipe is naturally gluten-free, relying only on aquafaba, sugar, and a few other simple ingredients.
How do I know when my meringues are done baking?
Remove one meringue and let it cool briefly. If it’s dry and crisp inside with no gooey center, your batch is perfectly baked. If not, bake a little longer at the same low temperature.
Can I flavor vegan meringues with something other than vanilla?
Definitely! Almond extract, lemon zest, or even a hint of espresso powder can complement the sweetness nicely and customize this Vegan Meringues Recipe to your taste.
Final Thoughts
There is something truly magical about whipping up vegan meringues — turning humble chickpea liquid into a fluffy, crunchy treat is like a little kitchen miracle. I hope this Vegan Meringues Recipe inspires you to enjoy a sweet, airy delight that feels both special and comforting. Once you try it, I’m sure it will become one of your favorite go-to vegan desserts, perfect for sharing or savoring in your own cozy corner.
Print
Vegan Meringues Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These vegan meringues are a light, airy, and delightful treat made from aquafaba—the liquid from canned chickpeas—instead of egg whites. Perfect for those seeking a dairy-free and egg-free dessert, these crispy, sweet meringue kisses are ideal for snacking or as a decorative topping. They are simple to make and require only a few ingredients, resulting in a glossy, stiff-peaked meringue that bakes to perfect crispness.
Ingredients
Vegan Meringues Ingredients
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven and prepare baking sheets
Preheat your oven to 200°F (93°C) and line one or two large baking sheets with parchment paper to prevent the meringues from sticking. - Whip aquafaba and cream of tartar
In a large bowl, combine the aquafaba and cream of tartar. Using a hand mixer or stand mixer with the whisk attachment, beat on high speed for about 5 minutes until soft peaks form, indicating initial aeration. - Add sugar and vanilla, whisk to stiff peaks
Gradually add the granulated sugar a few tablespoons at a time while continuing to beat. Incorporate the vanilla extract and keep mixing for about 5 more minutes until the mixture becomes thick, glossy, and forms stiff peaks. - Pipe the meringue shapes
Transfer the meringue mixture into a piping bag fitted with a large star tip or use a ziplock bag with the corner snipped off. Pipe small circles or “kisses” onto the lined baking sheets, spacing them about an inch apart. - Bake the meringues
Place the baking sheets into the preheated oven and bake for 1 1/2 to 2 hours. Test doneness by removing one meringue, allowing it to cool briefly, and gently opening it to ensure that it is no longer gooey inside. Continue baking if necessary until fully crisp. - Cool and store
Remove from oven and let the meringues cool completely on the baking sheets to set the texture. Once cooled, store them in an airtight container for up to 4-5 days to maintain crispness and freshness.
Notes
- Ensure your mixing bowl and whisk are completely clean and free of grease for best whipping results.
- If your aquafaba is watery, simmer it on the stovetop to reduce and concentrate before whipping.
- Be patient when adding sugar gradually to help stabilize the meringue.
- You can flavor your meringues with other extracts or spices as desired.
- Store meringues away from moisture to keep them crisp.
