Vegan meringues are fluffy, light, and entirely plant-based desserts made from aquafaba—the liquid from canned or cooked chickpeas—in place of eggs. Combined with powdered sugar and a touch of lemon juice, these meringues are glossy, airy, and delightfully sweet. They’re perfect for parties, afternoon tea, or as a simple homemade treat for anyone avoiding eggs.
Why Everyone Will Love This Recipe
These vegan meringues are incredibly light and melt in your mouth. Despite being egg-free, they achieve the same airy, crisp texture as traditional meringues. They’re also easy to customize—add cocoa powder, vanilla, or food coloring for a fun twist. Perfect for vegan diets or anyone looking for a dairy- and egg-free dessert without sacrificing taste or texture.
What Are Vegan Meringues?
Vegan meringues are desserts made from aquafaba, the viscous liquid left over from cooking chickpeas. Aquafaba mimics the foaming properties of egg whites, allowing it to be whipped into stiff peaks and baked into crisp meringues. This plant-based alternative has gained popularity for its versatility and allergy-friendly nature, allowing everyone to enjoy traditional meringue treats.
Pro Tips for the Best Vegan Meringues
- Refrigerate the chickpea liquid before whipping to achieve better volume.
- Start on medium speed until foamy, then increase to high. Properly whipped aquafaba forms soft peaks before sugar is added.
- Incorporate powdered sugar one tablespoon at a time while whisking to maintain glossy, stiff peaks without collapsing.
- A teaspoon of lemon juice stabilizes the meringue and adds a subtle fresh flavor.
- Use a piping bag to create uniform shapes or a spoon for rustic mounds.
- Keep the oven at 100°C (200°F) and bake for about 3 hours to ensure the meringues dry evenly without browning.
- Allow meringues to cool fully on the tray to retain their crisp texture.
- Vanilla extract, cocoa powder, or finely chopped nuts can be added for creative variations.
Frequently Asked Questions
Can I Use Aquafaba from a Can or Homemade?
Both work! Canned chickpea liquid is convenient and consistent, while homemade aquafaba from cooked chickpeas may require slightly longer whipping.
Are Vegan Meringues Sweet Enough?
Yes, the powdered sugar provides sufficient sweetness. Taste the whipped aquafaba before baking; adjust sugar slightly if desired.
Can I Add Flavors or Colors?
Absolutely! Vanilla extract, almond extract, cocoa powder, or natural food coloring can be added before piping to create personalized meringues.
Why Did My Meringues Collapse?
Common reasons include under-whipping aquafaba, adding sugar too quickly, or baking at too high a temperature. Ensure peaks are stiff and fold sugar gradually.
How to Store
Place completely cooled meringues in an airtight container at room temperature, away from moisture. They will remain crisp for up to 1 week.
How to Freeze
Freeze cooled meringues in a tightly sealed container for up to 1 month. Thaw at room temperature before serving to retain their crisp texture.
Ingredients
How to Make Vegan Meringues
To prepare the vegan meringues, first drain the pre-cooked chickpeas and collect the aquafaba in a bowl.
To prepare the vegan meringues, first drain the pre-cooked chickpeas and collect the aquafaba in a bowl.
Pour the lemon juice and start whipping the mixture with the electric whisk.
Pour the lemon juice and start whipping the mixture with the electric whisk.
When the mixture is frothy, add a couple of spoons of sugar and continue whipping with the whisk at maximum speed.
When the mixture is frothy, add a couple of spoons of sugar and continue whipping with the whisk at maximum speed.
Add the remaining sugar a little at a time, adding more only when the previous one has been completely incorporated. When finished, you should obtain a frothy, fluffy, and white mixture.
Add the remaining sugar a little at a time, adding more only when the previous one has been completely incorporated. When finished, you should obtain a frothy, fluffy, and white mixture.
Place the mixture in a piping bag fitted with a 1-2 cm diameter star nozzle and form lots of meringue tufts on a baking tray lined with baking paper.
Place the mixture in a piping bag fitted with a 1-2 cm diameter star nozzle and form lots of meringue tufts on a baking tray lined with baking paper.
Bake the meringues in a preheated static oven at 200°F/100°C for 3 hours, without ever opening the door, then let them rest inside the turned-off oven for about 20 minutes. Then, remove them from the oven and let them cool completely.
Bake the meringues in a preheated static oven at 200°F/100°C for 3 hours, without ever opening the door, then let them rest inside the turned-off oven for about 20 minutes. Then, remove them from the oven and let them cool completely.
The vegan meringues are ready to be enjoyed!
The vegan meringues are ready to be enjoyed!
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