These Light-As-Air Vegan Meringues are a magical treat that defy expectations, made with the surprising star ingredient: aquafaba. Whipped into glossy peaks, they bake into delicate, crisp shells with a melt-in-your-mouth texture that’s simply irresistible. Perfectly sweet with a hint of vanilla, they’re a guilt-free indulgence that’s as light as a cloud. With just 20 minutes of prep and a couple of hours in the oven, you’ll have a batch of these ethereal delights ready to impress.
Whether you’re vegan or just curious, these meringues are a game-changer, offering all the airy crunch of the classic version without a single egg. Their golden edges and soft, marshmallow-like centers make them a sensory delight, ideal for pairing with coffee or topping desserts. Simple, elegant, and utterly satisfying, they’re proof that plant-based baking can be just as indulgent and delicious.
Ingredients for Light-As-Air Vegan Meringues
- ½ cup (4 fl oz/115 ml) liquid from a can of unsalted garbanzo beans (also known as aquafaba)
- ¼ teaspoon cream of tartar (helps stabilize the aquafaba)
- ¾ cup (6 oz/170 g) granulated sugar
- 1 tablespoon cornstarch (mixed with sugar for structure)
- ½ teaspoon vanilla extract (for flavor; optional)
Step-by-Step Instructions
- Preheat the oven to 210°F (105°C). Line two baking sheets with parchment paper and set aside.
- In a mixing bowl, use an electric mixer to beat the garbanzo bean liquid and cream of tartar until soft peaks form (about 3-5 minutes).
- In a small bowl, mix the sugar and cornstarch together. Gradually add this mixture to the aquafaba, 1 tablespoon at a time, while continuously beating. Beat until stiff, glossy peaks form (about 8-10 minutes).
- Gently whisk in the vanilla extract until just combined.
- Transfer the mixture to a piping bag fitted with a star tip. Pipe 2-inch circles onto the prepared baking sheets, leaving space between each.
- Bake for 2 – 2½ hours, or until the meringues are dry to the touch and lift easily from the parchment paper.
- Let the meringues cool completely on the baking sheets. Store them uncovered at room temperature for up to 7 days.
Perfect Pairings: Toppings and Serving Ideas
These light-as-air meringues are a blank canvas for creativity! Try topping them with a drizzle of melted vegan chocolate or a dusting of powdered sugar for a simple treat. For a more indulgent dessert, sandwich two meringues with a dollop of coconut whipped cream and fresh berries. They also make a delightful addition to vegan pavlovas or as a garnish for fruit salads.
Storage Secrets: Keeping Your Meringues Crisp
Store your meringues uncovered in an airtight container at room temperature for up to 7 days. Avoid refrigerating them, as moisture can make them lose their crisp texture. If they soften slightly, pop them back in the oven at 210°F (105°C) for 10-15 minutes to restore their crunch.
Time-Saving Tips for Busy Bakers
To streamline the process, measure out all your ingredients before starting. Use a stand mixer if you have one—it’ll save your arms from fatigue while beating the aquafaba. If piping isn’t your thing, simply drop spoonfuls of the mixture onto the baking sheet for a rustic look. It’s just as delicious and cuts down on prep time!
Equipment Essentials for Meringue Success
A good electric mixer is key for achieving those stiff peaks. If you don’t have a piping bag, a zip-top bag with the corner snipped off works just as well. Make sure your baking sheets are lined with parchment paper—this prevents sticking and ensures easy removal. A star tip is optional but adds a lovely decorative touch.
Common Questions Answered
Can I use aquafaba from homemade chickpeas? Absolutely! Just ensure it’s unsalted and has a similar consistency to canned liquid. Why cream of tartar? It stabilizes the aquafaba, helping it hold its shape. If you don’t have it, a pinch of lemon juice can work as a substitute. Why are my meringues chewy? This usually means they need more baking time—let them dry out fully for that perfect crisp texture.
Light-As-Air Vegan Meringues (Made With Aquafaba)
Ingredients
- ½ cup liquid from a can of unsalted garbanzo beans
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- 1 tbsp Level tablespoon cornstarch
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 210°F (105°C) and line two baking sheets with parchment paper. Set aside.
- With an electric mixer, beat the garbanzo bean liquid and the cream of tartar until soft peaks form.
- Add the cornstarch to the sugar and mix it through. Add this slowly, 1 tablespoon at a time, beating continuously until stiff, glossy peaks form. Whisk in the vanilla extract.
- Place the mixture into a piping bag fitted with a star tip and pipe 2-inch circles onto your prepared baking sheets.
- Bake for 2 – 2½ hours, until the meringues are dry to the touch and lift easily from the parchment.
- Let cool and store uncovered for up to 7 days.
