Five ingredients and one can of chickpeas is all you need for these vegan meringue cookies that look like they just came from a pastry case. The texture? Light and crisp, with just enough chew in the middle. The method? Way easier than it looks.
The real fun is in the whipping—watching aquafaba (yep, chickpea brine) go from clear and unassuming to glossy, stiff peaks in just a few minutes. No eggs, no special skills, just a few simple steps that make you feel like you’ve pulled off something magical. Let’s get ready to make some cookies that taste amazing (and feel like a tiny culinary flex).
This is one of those recipes that’s fun to make, kind of magical to watch, and very satisfying when it all comes together. Whether you’re here for a little baking challenge or just looking for a way to use up that leftover aquafaba, these cookies deliver. Here’s why you’ll love these cookies:
Aquafaba is the liquid you usually pour down the drain when you open a can of chickpeas. But don’t. That starchy, slightly thick brine is a secret weapon in plant-based baking—and it just happens to whip into the perfect base for vegan meringue cookies.
When beaten, aquafaba traps air the same way egg whites do, building volume and structure. Add a little sugar and acid, and you get a glossy, stable meringue that pipes beautifully and bakes into cookies that are crisp, airy, and melt-in-your-mouth good. It’s a little science-y, a little magical, and fully worth keeping a can of chickpeas on hand just for this.
You only need five ingredients to make these cookies happen, but each one plays a specific role. Here’s what they do, and why they matter:
This recipe makes a beautiful base, but it also includes three tried-and-true flavor twists if you want to mix things up. Each one uses the same aquafaba meringue method, with a few small tweaks to customize the flavor and color:
Want to try your own flavor? Stick with oil-free powders and extracts—like freeze-dried fruit, citrus powders, or alcohol-based flavorings. Avoid anything with oils (like cocoa powder, nut butters, or zest from oily citrus peels), since fat can deflate your meringue and prevent it from whipping properly.
The process is simple, but there are a few details that make all the difference. Whipping aquafaba into glossy, stable peaks takes a little patience—but once you get that texture right, the rest is a breeze. Here’s how to turn chickpea brine into beautiful, bakery-style vegan meringue cookies that taste as good as they look. For full recipe details, scroll to the end of this post!
Step 1: Prep your oven and pans – Set your oven to 200°F and line two baking sheets with parchment paper. If the parchment curls, dot a little meringue underneath the corners to hold it down.
Step 2: Whip the aquafaba – Add the chickpea brine and cream of tartar to the bowl of a stand mixer. Whip on high speed until it’s foamy, thick, and starting to hold soft peaks—about 4 to 6 minutes.
Step 3: Add the sugar gradually – Turn the mixer to medium-high and slowly add the sugar, a few tablespoons at a time. Keep whipping (scrape the bowl if needed) until the mixture forms stiff, glossy peaks that don’t budge when you lift the whisk.
Step 4: Flavor it – Mix in the almond extract and vanilla bean seeds. This gives the meringue that subtle, toasty-sweet flavor that makes these cookies extra special.
Step 5: Pipe the meringue – Transfer the meringue to a piping bag (or a zip-top bag with the corner snipped) and pipe out little mounds onto your baking sheets. Aim for about 1½ inches wide—they’ll hold their shape while baking.
Step 6: Add almonds (optional) – If you’re using the ground almonds, sprinkle them on top now for a bit of texture and visual flair.
Step 7: Bake low and slow – Bake for 2 hours, rotating the pans halfway through. The cookies should look dry and off-white when done. Let them cool completely on the baking sheets—they’ll firm up as they cool.
These cookies are crisp, light, and a little bit elegant—which makes them perfect for more than just casual snacking. Whether you’re keeping it simple or dressing things up, there are lots of fun ways to serve and share these vegan meringue cookies.
Keep these tip in mind for the perfect light and airy meringue cookies every time!
If your meringue didn’t turn out quite right, don’t worry—it happens. Here are a few common issues and what to check for next time.
Vegan meringue is made from aquafaba—the liquid from a can of chickpeas—whipped with sugar and a stabilizer like cream of tartar. It mimics the texture of traditional egg-white meringue and bakes into crisp, glossy cookies that are completely egg-free.
Aquafaba is the most common vegan meringue base, but there are a few other options. Some recipes use potato protein or soy protein isolates with stabilizers, though they can be trickier to work with. For most home bakers, aquafaba is the easiest and most reliable choice for egg-free meringue.
For meringue specifically, aquafaba is hands-down the best egg white substitute. It whips up into stiff peaks, holds its shape in the oven, and delivers that classic crisp-meets-airy texture—making it ideal for vegan meringue cookies or any recipe that calls for whipped egg whites.
If you make this vegan meringue cookies recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Recipe from THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Reprinted by permission of the publisher, Grand Central Life & Style. All rights reserved.
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Can I whisk these by hand, or use regular beaters? My old mixer doesn’t have a whip attachment. Also, vanilla beans are crazy expensive! Any substitute, or just omit?
You can whisk by hand but a better option would be an electric hand mixer if you have one. It will take a lot longer by hand but it’s possible (and a good arm workout!). For vanilla, you could try a tiny splash of vanilla extract. I would add it when adding the sugar. Let us know how it goes for you! Enjoy!
I looove merengue! This recipe is a sweet lover MUST! 🙂
Woah, I used to love these as a kid! I can’t wait to make them 🙂
Omg I haven’t had meringue in such a long time! These look amazing 🙂
I need to make these ASAP!
So surprising that you can make meringue cookies with bean brine! Whoa! Blew my mind. I actually added some natural colorings to mine and made rainbow meringue cookies – they came out beautiful! I love this recipe!
I’m obsessed with aquafaba!! It’s so magical. I can’t believe it’s this easy to make vegan meringues.
This recipe will have your friends thinking you’re a pastry chef! So delicious!