Who knew the liquid from a can of chickpeas could whip into glossy, cloud-like peaks? These aquafaba meringues are crisp on the outside, soft inside, and made with natural sweeteners instead of refined sugar—so they’re as wholesome as they are delicious. Light, vegan, and endlessly versatile, they’re the perfect guilt-free treat to enjoy plain or flavored with cacao, cinnamon, or fruity powders for a colorful twist.
Yield:
20–24 small meringues
Prep Time:
15 minutes (plus baking and cooling)
Bake Time:
90 minutes at low heat
Ingredients
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½ cup aquafaba (liquid from 1 can of unsalted chickpeas)
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¼ teaspoon cream of tartar (or 1 teaspoon lemon juice, helps stabilize)
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⅓ cup coconut sugar (finely ground in a blender to powder) OR ⅓ cup maple sugar (lighter color, great for meringues)
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1 teaspoon pure vanilla extract (or almond extract for variation)
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Pinch of sea salt
Optional add-ins:
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1 teaspoon cacao powder for a chocolate twist
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Freeze-dried fruit powder (raspberry, strawberry, etc.) for a tangy flavor & natural color
Instructions
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Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper.
-
Whip aquafaba:
Pour aquafaba into a clean, grease-free bowl. Add cream of tartar. Using a stand or hand mixer, whip on high speed for 8–10 minutes, until stiff, glossy peaks form. -
Sweeten naturally:
Gradually add the powdered coconut sugar (or maple sugar), one spoonful at a time, while whipping. Continue until mixture is thick, shiny, and holds stiff peaks. -
Flavor it:
Beat in vanilla (or almond extract). If using cacao or fruit powder, gently fold it in at this stage. -
Pipe or spoon:
Transfer mixture into a piping bag (or use a spoon) and form small meringue shapes on the baking sheet. -
Bake low & slow:
Bake at 200°F (95°C) for 90 minutes, until dry to the touch. Turn off oven, crack door open, and let meringues cool inside for another 1 hour (prevents cracking). -
Enjoy!
Store in an airtight container for up to 5 days.
✨ Crunchy Mama Tip:
For an extra wellness boost, sprinkle the tops with cinnamon or matcha powder before baking. Both add antioxidants and a unique flavor twist while keeping the recipe wholesome.
