Vegan meringue is possible and so easy with an everyday staple: chickpea brine (aquafaba). These easy vegan meringue cookies are perfect for the holidays; they’re light, airy, sweet and taste just like the real thing. These cookies are also gluten-free.
With only a few days before the holidays arrive, it’s time to get baking cookies! Good thing these easy vegan meringue cookies take almost not time at all to make.
Vegan Meringue Cookies
Traditional meringue cookies are made with egg whites. However, did you know that you can make the sweetest, airy little cookies out of nothing more than chickpea brine? Don’t stop reading! Chickpea brine really does make amazing egg less meringue.
These cookies are 100% reminiscent of the meringues made with egg whites. Really, you would never know the difference. It’s borderline magical!
What is Vegan Meringue (Aquafaba)?
Aquafaba translates to “bean water”. You would never know these cute little cookies were made from something we normally don’t think of as edible. Basically, whoever decided that chickpea brine would make a perfect egg white replacement had a moment of genius.
If this is your first time trying aquafaba meringue, you’re in for a treat! Instead of discarding the chickpea water from a can (aquafaba), you can whip it with sugar and cream of tartar to make meringue.
Edible gluten-free holiday gifting
These cookies make a wonderful hostess gift, one that will be sure to impress even the most discerning of palates. They also make a great amuse bouche after a meal or before dessert service.
They can be packaged nicely into an airtight container or sealed bag. However, it’s best to wrap and gift these cookies on the same day they’re made. Like traditional meringue, it will loose its crisp exterior by the second day.
5 Tips to make the perfect vegan meringue cookies
Beat until glossy peaks form – this can take anywhere from 5-10 minutes depending on the equipment used.
Use a stand mixer – this will make quick work of beating the aquafaba to stiff glossy peaks. Alternatively, a hand mixer will work. Unfortunately, it’s not really possible to make this recipe by hand beating alone.
Beat in the sugar slowly – you don’t want sugar flying all over the place. Plus, adding too much sugar at once can deflate your meringue.
Bake them at low temperature– if you’re not certain your oven temperature is correct, invest in a manual oven thermometer. You don’t want these to burn or brown during the baking process.
Let them cool on the baking tray – leave the cookies on the baking tray to cool for before removing them a wire rack. This step will help keep the meringues crisp and airy.
Flavour options for this recipe
- Sandwich these cookies together with thick jam, peppermint frosting or ganache.
- Coat them in a chocolate drizzle.
- Dust them with vanilla sugar.
- Use peppermint extract instead of vanilla.
- Dust them with finely ground pistachios
Want more holiday cookie recipes like this one?
If you love this recipe, why not make some of my other favourite holiday cookies!
Easy Vegan Meringue Cookies [gluten-free]
Vegan meringue is possible and so easy with chickpea brine (aquafaba). These easy vegan meringue cookies are perfect for the holidays; they're light, airy, sweet and taste just like the real thing. These cookies are also gluten-free.
- 1 398 ml can of chickpeas unsalted
- 1 ¼ cups powdered sugar
- ½ tsp cream of tartar
- 1 tsp pure vanilla extract
Preheat the oven to 250’F. Line two baking sheets with parchment paper. Set aside.
Drain the canned chickpeas, reserving the brine (aquafaba). In a large bowl or the bowl of a stand mixer fitted with a balloon whisk), add the chick pea brine (aquafaba), cream of tartar and beat on high until soft peaks form. A stand mixer will make this process faster, however a handheld electric mixer will work just fine.
With the beater running, gently add the powdered sugar a couple tablespoons at a time until all the sugar is incorporated. Continue beating on high until glossy-stiff peaks form. Add the vanilla and mix until well incorporated.
Transfer the mixture to a piping bag fitted with either an open star attachment or a round tip. Pipe kisses approx 2" around on your prepared baking sheets, making sure to keep about 1" between each kiss. If you don't have piping tips, simply cut a 2cm opening onto a piping bag or the corner of a firm plastic bag.
Bake at 250'F for 60 minutes or until the kisses are hard on the outside, but not golden or browned. Note that they may retain a small amount of tackiness when you remove them from the oven; allowing them to cool for about 5 minutes will firm them up completely.
Once cool to the touch, gently remove from the baking tray and place on a wire rack to garnish further if desired. Store the cookies in an airtight container for up to a week.
A light dusting of cocoa powder, powdered sugar or vanilla sugar are a lovely garnish. You can also add a dusting of chopped hazelnuts, pistachios, or drizzle melted chocolate on top once cooled.