Vegan Meringue Cookies

Vegan Meringue Cookies


Yes, it's possible! Vegan Meringues are just like the real thing except it's made from aquafaba instead of egg whites. Whip up a batch and enjoy a hot cocoa, vegan trifles, smoothie bowls or cakes!

makes 20 meringue cookies

  • 1/2 cup (120g) aquafaba (chickpea water from a can of chickpeas)
  • 3/4 cup (160g) sugar
  1. Take the liquid of a can of chickpeas (aquafaba) and with a sieve strain it into a clean bowl.⁣
  2. With an electric whisk at full speed, whip up the aquafaba for 5 full minutes. ⁣You should have a very very thick foam.⁣
  3. After the 5 minutes of whipping, add the sugar while still whipping at full speed, 2 tbsp at a time, every one minute, until you run out of sugar. ⁣Do not add the sugar all at once. use a timer and every 1 minute add more sugar⁣
  4. Once the sugar is all added in, whisk at full power for another 2 full minutes. Till the sugar almost completely dissolves in the foam.⁣
  5. Preheat the oven to 90°C (190°F). Line a baking tray with parchment paper or a silicon baking mat. (if you use a silicon baking mat it's better to brush a very thin layer of vegetable oil on it.)⁣
  6. Shape the meringues with a spoon or with a pastry piping bag.⁣
  7. Cook in the oven at a constant temperature of 90°C (190°F).
  8. Don't open the oven door in the first hour.⁣
  9. Depending on the size of the meringue you might have to cook them from 1.5 hours to 2 hours.*
  10. Once cooked, turn off the oven, crack the oven door open, and let the meringues dry in the oven for about 20 minutes.⁣
  11. ⁣Smaller meringues kisses cook faster (1.5 hours), larger meringue cookies cook slower (2.5 hours).⁣



Vgnbites_  is all about healthy, plant-based recipes that are easy to follow, tastes delicious and focuses on wholesome ingredients. Join Yasmin in her kitchen to make amazing smoothies and learn more about how to make healthy food choices.

Yasmin Saadi @vgnbites_


YouTube Channel: Vgnbites


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