Aquafaba Vegan Meringue

Vegan meringue with strawberries

Aquafaba Vegan Meringue

I know you have lots of questions!

  • What is aquafaba? Simply put, it is the liquid leftover from cooked chickpeas.
  • Where do I get it? It is the liquid in the can with the chickpeas that you normally throw away.
  • What if I do not use a can? Use the water that you cooked your chickpeas in but be careful, this can be thinner than the canned liquid but simply keep heating it and it will thicken.
  • What do I do with it? Whip it! Then put it into recipes such as this one!!
  • Where can I learn more about aquafaba? It is a new trend so I will keep experimenting with recipes and share them on my bog for you.  Or you can start here with this site that is the official aquafaba site.

Aquafaba AKA Chickpea Brine

You may see aquafaba in recipes as “chickpea brine”.  Same great thing! Why is it so great? Because now vegans can enjoy so many delicious treats that were exclusively made with egg whites such as vegan meringue! Also, in a world with so much waste, we have another use for something we would have otherwise thrown away.  Love it!

Where I learned how to make Vegan Meringue:

Thank you Chef Kathleen and Edible Education! Your cooking hacks have made using aquafaba SO easy! Last night at chef night the guests could NOT STOP raving about how fabulous the vegan meringue was.  We spent hours preparing divine vegan dishes and this absolutely stole the show!!! The next time you are ready to throw away your chickpea brine aka aquafaba get out your vegan meringue recipe and get whipping!

Vegan Meringue with Aqua Fava

Let’s Talk Toppings

Fresh Pomegranate Seeds

Strawberries, pomegranates, coconut whipped cream, dairy whipped cream, you can customize this any way you like.  We used fresh strawberries and pomegranates and a homemade whipped cream topping. But go crazy and top it off to your liking! You can never go wrong with fresh organic strawberries!!

Fresh Strawberries

This recipe makes 3 dozen but they go fast! Enjoy!!


Did you make this recipe?

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Print Recipe
Aquafaba Vegan Meringue
A sweet, fluffy, satisfying dessert whipped into meringue cookies. Made from gluten free, egg free, vegan aquafaba (chickpea brine). Yep, the liquid from a can of chickpeas.
vegan meringue with strawberries and pomegranate sauce
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Prep Time 20 minutes
Cook Time 45 minutes
Servings
dozen
Ingredients
  • 6 tbsp aqaufaba (liquid from a can of chickpeas)
  • 1/2 tsp cream of tartar
  • 3/4 cup superfine sugar can pulse regular organic sugar in blender a few times to make it fine
  • pinch of salt
  • 1 tsp vanilla extract
Prep Time 20 minutes
Cook Time 45 minutes
Servings
dozen
Ingredients
  • 6 tbsp aqaufaba (liquid from a can of chickpeas)
  • 1/2 tsp cream of tartar
  • 3/4 cup superfine sugar can pulse regular organic sugar in blender a few times to make it fine
  • pinch of salt
  • 1 tsp vanilla extract
vegan meringue with strawberries and pomegranate sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 250 degrees
  2. Prepare cookie sheet by lining with parchment paper
  3. Pour aquafaba and cram of tarter into a medium bowl and whisk on medium-high with a hand or stand mixer until it the mixture foams. After the foam forms, slowly add sugar and continue to whisk until it dissolves.
  4. Once the mixture thickens with the sugar added, add in salt and vanilla
  5. You will need to continue to mix for about 10 minutes or until a glossy peak forms on top of your mixture
  6. With a spoon or a pastry bag, drop meringue onto cookie sheet in inch apart
  7. Bake for 45 minutes in a 250 degree oven. After 45 minutes, turn oven off but do not open the door to the oven. Set a timer for one hour and let them continue to dry out. This is necessary to maintain the airy texture. Remove from oven, top with toppings and eat or serve! Store any leftovers (without toppings) in an airtight container.
Recipe Notes

Thank you, Chef Kathleen Blake of The Rusty Spoon and Edible Arrangements for introducing me to this fabulous vegan, gluten free dessert and thank you for the recipe!

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