Vegan Meringues
These vegan meringue drops whip aquafaba with cream of tartar and sugar into glossy peaks that bake into light, brittle shells with a soft, marshmallow-like center. Subtle vanilla keeps the flavor clean and sweet, perfect for topping desserts or serving alongside tea when you want a delicate, airy treat. Vegan Meringues shine for holidays, parties, or anytime you crave a feather-light bite.
- Prep30 mins
- Cook1 hr 30 mins
- Serves25
- DifficultyEasy
- 1
Preheat the oven to 210 degrees F (100 degrees C). Line a baking sheet with parchment paper.
- 2
Drain chickpeas, reserving 1/2 cup of the liquid from the can; set the chickpeas aside for another use. Pour the chickpea liquid into a large bowl and add the cream of tartar. Beat with an electric mixer until soft peaks form. Add the sugar, 1 tablespoon at a time, beating until glossy peaks form, about 20 minutes. Stir in the vanilla.
- 3
Spoon the mixture into a piping bag. Pipe small circles, about 1 inch across, onto the prepared baking sheet.
- 4
Bake in the preheated oven until the meringues are firm and lift easily from the parchment paper, about 90 minutes. Remove from the oven and let cool completely, at least 15 minutes.
- Calories 38.66 kcal Low Source
- Protein 0.79 g Low Source
- Carbs 8.7 g Moderate
- Total Fat 0.28 g Low Source
- Saturated Fat 0.01 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.04 mg Low Source
- Sodium 12.16 mg Low Source
- Fiber 1.0 g Low Source
- Sugar 6.19 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 2.84 mg Low Source
- Iron 0.18 mg Low Source
- Potassium 31.65 mg Low Source
- Vitamin A 0.11 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
No known allergens listed for this recipe. Always double-check ingredients for your needs.