clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Meringue Recipe – Aquafaba (chickpea brine)

  • Author: A Little Insanity - Erika
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 3-4 Dozen Cookies or 1 Pie Top 1x
  • Category: Dessert
  • Cuisine: Vegan


This Vegan Meringue Recipe is perfect for Pie Toppings or Cookies! Tastes amazing, but WITHOUT Eggs or Soy! The secret ingredient (Aquafaba or Chickpea Brine) will surprise you!


  • 6 Tablespoons Aquafaba – Liquid Brine Drained from Can of Chickpeas (Garbanzo Beans) Reserve the rest for a future or double batch. Liquid should be at room temp.
  • 1/2 Teaspoon Cream of Tartar (for stability)
  • 3/4 Cups of Superfine Sugar (You can make this from regular Sugar or Evaporated Cane Juice Crystals in your Vitamix, Blender or Coffee Grinder if you have one!)
  • Pinch of Salt
  • 1/2 to 1 Teaspoon Pure Vanilla Extract


  1. Preheat oven to 250 degrees (Fahrenheit)
  2. Line a Cookie Sheet with a Silpat Liner or Parchment Paper
  3. In bowl of Stand Mixer fitted with the whisk attachment, add your Chickpea Brine (Aquafaba) with the Cream of Tartar.
  4. Whisk on Medium-High speed until it begins to foam (approx 1-2 min).
  5. While whisking on Medium-High Speed, add in your sugar 1 Tablespoon at a time until dissolved.
  6. Add in the pinch of Salt.
  7. As the mixture becomes thicker, drizzle in your Vanilla or other flavoring.
  8. Continue mixing until glossy, stiff peaks form. This can take anywhere from 7-12 minutes depending on your mixer.
  9. Prepare a Pastry Bag with a #32 Star Tip – or just snip the end off a plastic bag.
  10. Fill Pastry Bag with Meringue & Pipe cookies onto lined cookie sheet. I just swirl them around in a 1 1/2″ tall circle and end in a peak.
  11. Bake 40-45 minutes at 250 degrees, then shut off oven – But, DO NOT open the oven door! Leave cookies in oven for 1 hour to continue drying! Then, remove them from oven and let cool before storing in an airtight container.


From what I’ve tested, you can pipe the Meringue onto your pie and follow the pie recipe directions for baking. But, I’ll be experimenting with this more in the future and will post more specific directions or modifications as I fine tune the recipe.

Feel free to experiment with different flavors, but be aware that they may change the structural integrity of the Meringue. Additives Like Vanilla, Unsweetened Cocoa, Lemon, Mint should work well. Natural food coloring would be fun too!

Ironically, you can substitute the Chickpea Liquid for 3 Egg Whites – But then again, that wouldn’t make any sense if your allergic to Eggs or a Vegan! LOL! =)


  • Serving Size: 1 Cookie
  • Calories: 10