Vegan Meringue (Airy And Perfect!)

Vegan Meringue (Airy And Perfect!) Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 45 minutes


6 Tbsp Aquafaba liquid from a can of chickpeas*

1/4 tsp Cream of Tartar

1/2 cup White Granulated Sugar (100g)

1/2 tsp Vanilla Extract


1Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of an electric mixer.

2Start at slow speed and whip until foamy.

3Then gradually increase speed until white and glossy and stiff peaks start to form.

4Add the sugar in slowly while whipping at fast speed.

5Add in the vanilla.

6Keep whipping until glossy stiff peaks form.

7Preheat your oven to 250°F (121°C).

8Line a baking tray with parchment paper.

9Pipe the meringue mix into cookie shapes onto the parchment lined tray. Alternatively you can spoon it out, but I found piping to be much easier.

10Place into the oven and bake for 45 minutes. After 45 minutes, switch off the oven but DON'T OPEN IT (excuse the caps, but this part is very important). Leave the oven off, but don't open it for one hour. Time it.

11After the meringues have baked for 45 minutes and then sat in the oven for a further 60 minutes without opening the oven, remove them from the oven.

12They should be airy crispy perfection! If the weather is at all hot or humid, put them in an airtight container and store them in the fridge for the most long lasting results.

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