Egg-Free Meringue Cookies with Aquafaba
Delight in these airy, egg-free meringue cookies made from aquafaba — the liquid from canned chickpeas. Light, crispy, and perfect for allergy-friendly or vegan baking.
Equipment
- Stand Mixer or Hand Mixer
- Piping Bag
- Baking Sheet
Ingredients
Main Ingredients
- 1/2 cup aquafaba liquid from canned chickpeas
- 1/4 tsp cream of tartar
- 3/4 cup granulated sugar superfine if available
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a clean mixing bowl, beat aquafaba and cream of tartar on high speed until soft peaks form (about 5–7 minutes).
- Gradually add sugar, one tablespoon at a time, while beating. Continue until stiff, glossy peaks form and the mixture is thick.
- Add vanilla extract and beat for another 30 seconds.
- Transfer the meringue to a piping bag and pipe small mounds onto the baking sheet.
- Bake for 1.5 hours. Turn off the oven, leave the door closed, and let the cookies cool inside for another hour.
Notes
Make sure the mixing bowl is grease-free for best results. These cookies can be flavored with peppermint, almond extract, or colored with natural food dye.