Vegan Meringue Cookies prove that you don’t need eggs to create light, airy, melt-in-your-mouth meringues. Made with aquafaba (the liquid from canned chickpeas), these delicate cookies have the same crisp shell and sweet snap as traditional meringues—without any animal products.

Perfect for vegans, those with egg allergies, or anyone curious about plant-based baking, vegan meringue cookies are elegant, low-fat, naturally gluten-free, and surprisingly easy to make. They’re ideal for holidays, tea parties, dessert tables, and edible gifts.

What Is Aquafaba and Why It Works

Aquafaba is the starchy liquid found in canned or cooked chickpeas. When whipped, it behaves remarkably like egg whites because it contains proteins and carbohydrates that trap air.

Why aquafaba is perfect for meringues:

Whips into stiff peaks
Holds structure when baked

Neutral flavor once sweetened
Widely available and affordable

This discovery revolutionized vegan baking and made classic desserts accessible without compromise.

Why You’ll Love These Vegan Meringue Cookies

100% plant-based and egg-free
Naturally gluten-free
Light, crisp, and melt-in-your-mouth

Low in fat
Elegant and customizable
Perfect for piping and decorating

They look fancy but require only a handful of ingredients.

Ingredients for Vegan Meringue Cookies

Core Ingredients

¾ cup aquafaba (liquid from canned chickpeas)
¾ cup granulated sugar

¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Optional Flavorings

Peppermint extract

Almond extract
Lemon or orange extract

Optional Decorations

Food coloring (gel preferred)

Cocoa powder
Freeze-dried fruit powder

Why Cream of Tartar Is Important

Cream of tartar stabilizes the aquafaba foam, helping the meringue hold stiff peaks and maintain structure during baking. If unavailable, lemon juice or apple cider vinegar can be substituted in equal amount.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat oven to 210°F (100°C). Line baking sheets with parchment paper.

Step 2: Whip the Aquafaba

In a clean mixing bowl, beat aquafaba on medium-high speed for 5–7 minutes until it becomes white, foamy, and forms soft peaks.

Step 3: Add Stabilizer

Add cream of tartar and continue beating until slightly thicker.

Step 4: Gradually Add Sugar

Add sugar one tablespoon at a time while beating. This step is critical for smooth, glossy meringue.

Step 5: Whip to Stiff Peaks

Continue whipping for 5–8 minutes until stiff, glossy peaks form and the bowl can be turned upside down without movement.

Step 6: Add Flavoring

Gently mix in vanilla or other extracts. Add food coloring if desired.

Step 7: Pipe the Cookies

Transfer meringue to a piping bag fitted with a star or round tip. Pipe small swirls or kisses onto prepared baking sheets.

Step 8: Bake Low and Slow

Bake for 90–120 minutes, until cookies are dry and lift easily from parchment.

Step 9: Cool Completely

Turn off oven and let cookies cool inside with the door slightly ajar for at least 30 minutes.

Why Low-Temperature Baking Is Essential

Meringues don’t truly bake—they dry out. Low heat prevents browning while allowing moisture to evaporate slowly, resulting in crisp shells and airy interiors.

Texture: Crisp, Light, and Delicate

Properly made vegan meringues should be:

Crisp on the outside

Dry all the way through
Light and airy
Not sticky or chewy

Humidity can affect results, so bake on a dry day if possible.

Expert Tips for Perfect Vegan Meringues

Use clean, grease-free bowls
Add sugar slowly for stability

Whip long enough—aquafaba takes time
Avoid humid conditions
Cool gradually to prevent cracking

Flavor Variations

1. Chocolate Vegan Meringues

Fold in 1 tablespoon cocoa powder or drizzle with melted vegan chocolate.

2. Peppermint Meringue Cookies

Add ¼ teaspoon peppermint extract and red food coloring.

3. Lemon Vegan Meringues

Add lemon extract and finish with lemon zest.

4. Raspberry Swirl Meringues

Dust with freeze-dried raspberry powder.

5. Coffee Meringues

Add ½ teaspoon espresso powder dissolved in a few drops of water.

Serving Suggestions

On holiday dessert platters

With fresh berries
As toppings for vegan pies
With tea or coffee

Packaged as edible gifts

They also make beautiful decorations for cakes and cupcakes.

Storage and Shelf Life

Room Temperature

Store in an airtight container for up to 7 days.

Avoid Refrigeration

Moisture will soften meringues.

Freezing

Not recommended—texture degrades after thawing.

Common Problems and Solutions

Meringue won’t whip: Aquafaba too diluted or bowl greasy
Sticky cookies: Underbaked or high humidity
Collapsed meringue: Sugar added too fast
Browned cookies: Oven temperature too high

Nutritional Notes

Vegan meringue cookies are:

Fat-free
Cholesterol-free

Low-calorie per cookie
Naturally gluten-free

They’re one of the lightest desserts you can make.

Frequently Asked Questions

Q1: Can I use homemade aquafaba?
Yes, as long as it’s reduced to a thick consistency.

Q2: Does it taste like chickpeas?
No—the flavor disappears once sweetened and baked.

Q3: Can I reduce the sugar?
Not recommended—sugar provides structure.

Q4: Can I make these without a mixer?
Very difficult—an electric mixer is strongly advised.

Q5: Are these safe for kids and allergies?
Yes, they’re egg-free and dairy-free.

Why This Vegan Meringue Recipe Works

Stable aquafaba structure

Proper sugar ratio
Low, slow drying method
Reliable texture and appearance

Simple, accessible ingredients

This method consistently produces bakery-quality vegan meringues.

Conclusion

Vegan Meringue Cookies are proof that plant-based baking can be just as elegant, delicious, and impressive as traditional desserts. With their crisp texture, sweet flavor, and cloud-like appearance, these cookies are perfect for celebrations, gifting, or simply enjoying with a cup of tea.

Once you master aquafaba meringues, you’ll unlock a whole new world of vegan desserts.

Vegan Meringue Cookies: Light, Crispy, and Perfectly Sweet Egg-Free Treats

Author: WAFA LI

Print Recipe

Ingredients

• ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas, not low-sodium—must be clear & viscous)
• ¼ tsp cream of tartar (stabilizes peaks)
• ½ cup powdered monk fruit–erythritol blend (must be ultra-fine or sifted—granulated won’t dissolve!)
• ½ tsp pure vanilla extract (or almond extract for variation)
• Pinch of sea salt
• Optional: ¼ tsp beet powder (pink), matcha (green), or cocoa (chocolate swirl)

Instructions

Prep: Drain chickpeas, reserving exactly ¾ cup liquid. Chill bowl and beaters 10 min (cold = stiffer peaks!).
Pour aquafaba into chilled bowl. Add cream of tartar and salt. Beat on high 8–12 min until stiff, glossy peaks form (like shaving cream). Tip bowl—nothing slides!
Gradually add powdered sweetener, 1 tbsp at a time, beating 1–2 min between additions.

Mix in vanilla (and optional color/flavor). Beat 1 more min until smooth and shiny.
Pipe or spoon 1.5-inch rounds onto parchment-lined sheets (no greasing!). For chocolate swirl: dollop cocoa paste in bag before filling.
Bake at 210°F (100°C) for 1.5–2 hours—low and slow dries them without browning. They’re done when crisp outside, dry inside (no stick when lifted).

Turn off oven, crack door, and let cool inside 1 hour (prevents collapse).