Vegan Meringue Cookies


Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, promotes plant based eating -- with delicious recipes even non-vegans love. She stopped by to show us how to make cookies from the bean liquid you normally wash down your kitchen sink!

Vegan Meringue Cookies

A light, airy, delicious cookie with only four ingredients. Dairy, egg, and gluten-free.


  • 3/4 cup aquafaba (liquid from one 15 oz. can of chickpeas – low sodium is best)
  • 1 cup granulated sugar
  • 1 Tbsp vanilla extract
  • 1/4 tsp cream of tartar


  1. Drain the chickpeas and collect the liquid “aquafaba” removing any pieces of chickpeas. If possible, chill aquafaba in refrigerator for 1-2 hours. Save chickpeas for later use as desired.
  2. Preheat the oven to 220?F and line two baking sheets with parchment paper.
  3. Add aquafaba to mixing bowl for stand mixer (or electric hand mixer) and using whish attachment, whip on slow for 5 minutes. Once a foam forms, increase speed, add the cream of tartar, and beat on high for 5 more minutes. You should have soft peaks. Reduce speed to medium-high and slowly add the sugar, one spoonful at a time. Add the vanilla and beat on high for 5-7 more minutes.
  4. Using a piping bag (or spoon), pipe onto baking sheet as 1-inch rounds. Bake at 220?F for 90-120 minutes, until dry and easily lifted off parchment paper.

Tips for adding flavor and color to your meringues

  • Any added flavoring or coloring should be oil-free, this is very important as oil will deflate aquafaba
  • It is best to add flavor and/or coloring after you’ve whipped your aquafaba into peaks
  • For chocolate flavor, add 2 tsp of Dutch processed cocoa after sugar is added and you’ve got stiff peaks, blend on low and be sure not to over blend.