Vegan Meringues

Ingredients

• 120 ml (½ cup)aquafaba*
• 1.25 ml (¼ teaspoon)cream of tartar
• 150 g (¾ cup)granulated sugar
• 5 ml (1 teaspoon)pure vanilla extract

Instructions

1. 1

   Preheat the oven

   Heat the oven to 95°C (200°F) and line one large baking sheet or two baking sheets with parchment paper.

2. 2

   Combine aquafaba

   Put the aquafaba and cream of tartar in a large bowl.

3. 3

   Whip to peaks

   Using a hand mixer or a stand mixer fitted with the whisk attachment, beat on high for 5 minutes, until soft peaks form.

4. 4

   Add sugar slowly

   Add the sugar a few tablespoons at a time, continuing to beat until it is all incorporated. Add the vanilla and keep beating for about 5 more minutes, until stiff peaks form.

5. 5

   Pipe the meringues

   Spoon the mixture into a large piping bag and snip off the end. Pipe small circles onto the prepared sheet, leaving 2.5 cm (1 inch) between them.

6. 6

   Bake until crisp

   Bake for about 1½–2 hours. To check, take one meringue out and let it cool for a minute, then gently open it. If the middle is no longer gooey, they are done; if it is still a little gooey, continue baking until crisp throughout.

7. 7

   Cool and store

   Remove the meringues from the oven and store them in an airtight container for about 4–5 days. They are best on the day they are made, but still taste good for several days.

What are vegan meringues?

Meringues are light, sweet confections traditionally made by whipping egg whites with sugar and baking them until dry. This French-cuisine favourite gets an egg-free twist here: aquafaba, the liquid from cooked or tinned chickpeas, is whipped to create the airy base.

Cream of tartar helps the foam hold its shape, while vanilla adds a gentle flavour. Baking the small piped rounds slowly is what gives them their crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 15 calories, 0g protein, 4g carbs, 0g fat.

The recipe’s 4 g of carbohydrate per meringue comes mainly from the sugar; the listed nutrition gives 0 g fat and 0 g protein per serving. Pair a few with fresh fruit for a simple plate with a contrasting texture.

Choosing the aquafaba

Aquafaba: Use the liquid from a tin of chickpeas, measured carefully. It is the main ingredient providing the meringues’ foamy structure.

Sugar: Add it gradually rather than tipping it in all at once, so it can blend into the whipped mixture as it thickens.

Whipping to stiff peaks

Soft peaks: After the first 5 minutes, the foam should hold a shape that gently folds over at the tip when the whisk is lifted.

Stiff peaks: Once the sugar and vanilla are added, continue beating for about 5 minutes more. The mixture should hold its shape firmly; this makes it easier to pipe small rounds.

Piping evenly

Small rounds: Pipe each meringue to a similar size so they bake at roughly the same rate. Leave about 2.5 cm (1 inch) between them as directed.

Piping bag: Cut a small opening at the end to control the flow. If you do not have a piping bag, the recipe’s method can still be followed by spooning the mixture onto the lined sheet.

How to tell when they are done

Low heat: The oven is set to 95°C (200°F), and the long bake dries the meringues rather than quickly browning them.

Centre check: Cool one meringue for a minute, then gently open it. If the middle is still gooey, return the batch to the oven and continue baking until crisp throughout.

Serving and timing

Plan ahead: The baking time is about 1½–2 hours, and the recipe takes 140 minutes in total. The gentle bake is worth allowing time for if you want the meringues crisp all the way through.

To serve: Enjoy them on their own as small sweet bites, or serve alongside fruit. Keep them covered until serving so they stay crisp.

Recipe notes & tips

• Measure the aquafaba and sugar accurately for a consistent batch.
• Beat the aquafaba with the cream of tartar for the full 5 minutes before adding sugar.
• Add the sugar a few tablespoons at a time rather than all at once.
• Leave about 2.5 cm (1 inch) between piped meringues.
• Use the cooled-centre test to decide whether the meringues need more oven time.

Variations

• Citrus note: Add finely grated lemon zest for a fresh, fragrant variation.
• Almond flavour: Replace the vanilla with almond extract for a different aroma.
• Chocolate finish: Once cooled, drizzle the meringues with melted chocolate.
• Fruit pairing: Serve with fresh berries for a sweet-and-tart contrast.

Common mistakes to avoid

• Adding sugar too quickly: Add it a few tablespoons at a time so the mixture can be beaten as it incorporates.
• Stopping at soft peaks: Continue beating after adding the sugar and vanilla until stiff peaks form.
• Crowding the tray: Leave about 2.5 cm (1 inch) between rounds so they are not packed together.
• Relying only on the outside: Test one cooled meringue and check that its centre is not gooey.
• Taking them out too soon: If the middle is still soft, return them to the oven and bake until crisp throughout.

How to store

Store the meringues in an airtight container for about 4–5 days. They are best on the day they are made, though they can still taste good for several days.

Frequently asked questions