If you thought making light and crispy meringue cookies without egg whites was impossible, this recipe will surprise you.
Traditional meringue usually relies on egg whites, but this completely eggless version uses chickpea liquid to get the exact same glossy peaks.
This makes it a wonderful option for anyone with an egg allergy or for those who simply prefer baking without eggs.
These eggless meringue cookies turn out crisp on the outside, airy in the center, and lightly sweet with a touch of vanilla.
You only need a few simple pantry staples and a little patience with your mixer to get them ready for the oven.
Why You’ll Love It
Light and Crisp – These cookies have a delicate, airy texture that melts beautifully with every bite.
Perfectly Sweet – Superfine sugar creates a smooth sweetness without distracting from the vanilla flavor.
Beautifully Glossy – The whipped aquafaba forms shiny meringue that looks elegant on any dessert table.
Simple Ingredients – Five easy-to-find ingredients create impressive cookies with a wonderfully delicate finish.
Ingredient List
- 1/2 cup Chilled Aquafaba
- 1/4 tsp Cream Of Tartar
- 1 cup Superfine Sugar
- 1 tsp Vanilla Extract
- 1/8 tsp Fine Sea Salt
Directions
Step 1
Preheat the oven to 200°F and line two baking sheets with parchment paper.
Step 2
Beat the chilled aquafaba and cream of tartar until the mixture is very foamy and begins forming soft peaks.
Step 3
Add the superfine sugar 1 tablespoon at a time while continuing to beat. Once all the sugar has been incorporated, beat for 6 to 8 minutes longer, until the meringue is thick, glossy, and holds stiff peaks.
Step 4
Beat in the vanilla and salt just until incorporated. Spoon or pipe small mounds of meringue onto the prepared baking sheets.
Step 5
Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, until the cookies feel dry and release easily from the parchment.
Step 6
Turn off the oven and leave the meringues inside with the door closed for 1 hour. Remove and cool completely before storing in an airtight container.
Tips
Use Thick, Chilled Aquafaba
Chill the aquafaba before whipping so it starts cold and reaches a stronger foam. If it is very watery, simmer it briefly until reduced, then chill it completely before measuring the 1/2 cup.
Choose aquafaba with little or no added salt when possible. A salty liquid can affect the flavor and may make the finished cookies less pleasant.
Keep the Bowl Completely Grease-Free
Use a clean, dry metal or glass bowl and clean beaters. Even a small amount of oil or yolk residue can keep the aquafaba from forming firm peaks.
Wipe the bowl and beaters with a little lemon juice or vinegar, then dry them well. Avoid plastic bowls if they feel oily, since plastic can hold onto grease.
Add Sugar Slowly
Wait until the aquafaba has soft peaks before adding sugar. Add the superfine sugar one tablespoon at a time, beating until each addition is mostly dissolved before adding more.
Adding it too quickly can make the foam heavy and grainy. After all the sugar is added, keep beating until the meringue is glossy and holds a stiff peak that stays upright.
Try These Next
- Eggless Berry Pavlova
- Eggless Chewy Coconut Macaroons
- Eggless Chocolate Souffle
- Eggless Lemon Meringue Pie
- Eggless Zesty & Tangy Lemon Curd
Questions You Might Have
Can I use liquid from any canned beans for the aquafaba?
For the most reliable texture, use the liquid from canned chickpeas. It usually whips up better than liquid from other beans and has a mild flavor once vanilla is added.
Choose unsalted or low-sodium chickpeas when possible, then chill the liquid well before measuring it.
Eggless Meringue Cookies
Ingredients
Equipment
Method
- Preheat the oven to 200°F and line two baking sheets with parchment paper.
- Beat the chilled aquafaba and cream of tartar until the mixture is very foamy and begins forming soft peaks.
- Add the superfine sugar 1 tablespoon at a time while continuing to beat. Once all the sugar has been incorporated, beat for 6 to 8 minutes longer, until the meringue is thick, glossy, and holds stiff peaks.
- Beat in the vanilla and salt just until incorporated. Spoon or pipe small mounds of meringue onto the prepared baking sheets.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, until the cookies feel dry and release easily from the parchment.
- Turn off the oven and leave the meringues inside with the door closed for 1 hour. Remove and cool completely before storing in an airtight container.