☁️ Vegan Meringue (Aquafaba)

Light, crisp, and fluffy—made with chickpea water!

Yields: ~24 small meringues
Time: 15 min prep + 1½–2 hrs baking

🥄 Ingredients

• ½ cup aquafaba (liquid from canned chickpeas), chilled

• ¾–1 cup powdered sugar (to taste)

• ½ tsp cream of tartar (or 1 tsp lemon juice)

• 1 tsp vanilla extract (optional)

🧁 Instructions

1. Preheat oven to 100°C / 210°F. Line a baking tray with parchment.

2. Whip aquafaba on medium speed until foamy.

3. Add cream of tartar, then increase speed to high. Beat until soft peaks form.

4. Gradually add powdered sugar, 1–2 tbsp at a time, beating well.

5. Continue whipping until stiff, glossy peaks form (5–8 minutes total).

6. Fold in vanilla gently.

7. Pipe or spoon onto the tray.

8. Bake 1½–2 hours until dry and crisp.

9. Turn off oven and cool inside with the door slightly open.

✨ Tips for Success

• Use metal or glass bowls—no oil or water.

• Powdered sugar dissolves best (granulated can feel grainy).

• Humidity affects results—bake on a dry day if possible.

• For snow-white meringues, skip vanilla or use clear vanilla.