Perfect Vegan Meringue with Aquafaba ? You won’t believe how easy it is to make perfectly luscious, light & fluffy vegan meringue without eggs!
For those of us who thought it was impossible to create meringue without eggs, think again! In this recipe, I’ll show you how to make the easiest, lightest and fluffiest vegan meringue with aquafaba.
Think this lemon pie looks good? It tastes as amazing as it appears, thanks to this entirely plant-based magical meringue! Check out our recipe for this fabulous vegan lemon meringue pie! ?
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Light & luscious meringue! Best of all, it’s 100% vegan!
What is Aquafaba?
Aquafaba (bean water) is the viscous water or liquid in which legume seeds such as chickpeas have been cooked. It is often used to replace egg whites in vegan cooking, as a key ingredient in making plant-based desserts, such as meringue, icing, marshmallows, ice cream, nougats, and fudge. It is also used in baked goods, mayonnaise, batters, and cheeses. Once you try cooking with aquafaba, you’ll think twice before pouring out the water from a can of garbanzos again!
All of these scrumptious desserts were created with one single batch of this perfect vegan meringue with aquafaba!
How to make vegan meringue with aquafaba
?This recipe is inspired by Prue Leith’s recipe for Vegan Tropical Pavlova as seen on The Great British Bake Off. You will see that some of the ingredients are listed by weight, which is quite common in baking recipes, as it is far more accurate. If you don’t have a food scale, you really should consider getting one. A scale can make the difference between a hit or a miss in baking.
The first time I made meringue, using aquafaba, I really couldn’t believe it. I was accustomed to meringue made from egg whites, and knew how long it took to whip them into a stiff meringue. With aquafaba, you need to be a bit more patient, as it will take a little longer. Once it starts to foam up and take form, you’ll be amazed how dense and fluffy it becomes. I prefer using a stand mixer, as I can turn it on and have both hands free to add my ingredients to the bowl.
See the full recipe below for complete details
You will have so much fun making you own vegan meringue with aquafaba. This recipe is simple and easy to prepare! This recipe has just 4 ingredients: Aquafaba, powdered sugar, cream of tartar, and xanthum gum – all items you should be able to find in your local grocery store. Imagine all the beautiful baked goods you can create using this recipe.
Look at this gorgeous pavlova dessert created with fresh strawberries, mango and vegan aquafaba meringue.
?NOTE: You will want to use an electric mixer to create this recipe, preferably with a whisk attachment. A hand mixer is fine, but if you do a lot of cooking and baking, it’s well worth the investment in getting yourself an electric stand mixer. I had no idea how much I would love using one until I got mine. It frees up my hands so I can add ingredients, plus, my mixer came with a pouring shield which keeps the ingredients in the bowl, not flinging out into my kitchen! I have this one from KitchenAid and it’s my baking best friend.
If you loved this recipe be sure to see these other sweet vegan treats!
- World’s Best Vegan Lemon Meringue Pie
- Best Vegan Strawberry Shortcake
- Easy Vegan Berry Cobbler
- Vegan Apple Crisp
- Perfect Vegan Pumpkin Bread
very vegan ? very good
Perfect Vegan Meringue with Aquafaba
- Food scale
- Electric hand mixer or stand mixer with a whisk attachment
- 200 ml aquafaba – liquid from one can of chickpeas or garbanzo beans
- 1/2 tsp cream of tartar
- 270 g powdered sugar roughly 2 -1/4 cups
- 1 tsp xanthum gum – a plant-based thickener made from fermented sugar
- 2 Tbsp lemon zest (optional)
- Pour aquafaba into a deep mixing bowl or stand mixer bowl. Add cream of tartar. Using an electric hand mixer or stand mixer with a whisk attachment, whisk on medium speed for 3 – 5 minutes, until foaming. Increase the speed to high and continue whisking for 5 – 10 minutes, until stiff peaks form.
- Start adding sugar, one tablespoon at a time, while continuing to whisk into a stiff meringue. Add vanilla seeds and xanthum gum. Whisk an additional 30 seconds.
For a Soft Meringue Pie or Dessert Topping
- Preheat oven at 325?
- Spoon the mixture into a large piping bag fitted with a star nozzle.
- Pipe meringue over pie filling, covering completely. If you don't have a piping bag, simply spoon dollops of meringue with a spatula or large spoon over the pie filling, covering to the edges. Place pie into oven at 325? and bake for approximately 18 minutes or until meringue is lightly brown. Remove from oven and place pie on cooling rack for 20 – 30 minutes. Sprinkle with lemon zest (if desired).
For a Hard or Crispy Meringue (mini meringues or Pavlova)
- Preheat oven at 250?
- Use same techniques to prepare and pipe as a soft meringue.
- Bake meringues at 250? for 50 min. – 1 hour.
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