Vegan Meringue Cookies

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).

Why You Must Try These Vegan Meringue Cookies

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:

• Just five ingredients, no eggs required. You’ll get all the glossy peaks and crisp texture of classic meringue—without a single egg white in sight. Aquafaba does the heavy lifting here, and it does it beautifully.
• Crisp on the outside, soft in the center. These bake up with that signature meringue texture: delicate and snappy on the outside, with a subtle chew in the middle that keeps things interesting.
• Feels fancy, but the process is simple. If you’ve got a stand mixer and a can of chickpeas, you’re 90% of the way there. No candy thermometers, no complicated folding—just whip, pipe, and bake.
• Customizable with flavor and color. Add ground almonds, a splash of extract, or a dusting of freeze-dried fruit powder. These are the kind of cookies you can dress up or down, depending on the vibe.
• A clever way to use aquafaba. Chickpea brine usually gets poured down the drain. Here, it turns into something elegant. This zero-waste vegan recipe is a win!

What Is Aquafaba?

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.

Key Ingredients

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:

• Aquafaba (chickpea brine): This is the liquid from a can of chickpeas, and it’s the backbone of your meringue. Thanks to its starches and proteins, aquafaba whips up just like egg whites—creating structure and volume without the eggs. No need to reduce it or heat it first—just open, strain, and go.
• Cream of tartar: A little bit of acid helps stabilize the aquafaba as it whips, keeping those airy peaks from deflating. If you’ve ever had a meringue fall flat, this is the ingredient that helps prevent it.
• Sugar (semi-fine or finely ground): Sugar sweetens, sure—but it also helps the meringue hold its shape and bake into that crisp, delicate texture. Using semi-fine sugar (or blitzing granulated sugar in a blender for a few seconds) helps it dissolve faster and more evenly.
• Almond extract: Just a splash gives these cookies a warm, bakery-style flavor. You can swap it for another extract if you’d like (vanilla, peppermint, lemon), but almond is a classic here for a reason.
• Vanilla bean seeds (or paste): Adds depth and a subtle floral note that rounds everything out. If you don’t have a vanilla bean, vanilla paste or extract will still get you there—just aim for something with a strong, clean flavor.
• Finely ground almonds (optional): Sprinkling a little over the tops before baking adds texture and a hint of nutty richness. Totally optional, but a nice touch if you want something just slightly extra without changing the recipe.

Flavor Variations

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:

• Raspberry Meringue Cookies: Add ⅓ cup powdered freeze-dried raspberries (blitzed in a spice grinder) with the sugar. Omit the vanilla and almonds, and swap the almond extract for raspberry extract.
• Lemon Meringue Cookies: Add 2 tablespoons lemon peel powder (made from dried lemon peel) with the sugar. Leave out the vanilla and almonds, and replace almond extract with lemon extract.
• Candy Cane Meringue Cookies: Reduce the sugar by 2 tablespoons and add 3 to 4 tablespoons finely crushed candy canes while whipping. Skip the vanilla and almonds, and use peppermint extract or a few drops of peppermint essential oil instead of almond extract.

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.

How to Make Vegan Meringue Cookies

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.

How to Serve Vegan Meringue Cookies

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.

• As a vegan superstar on any cookie platter: They’re the quiet standout among richer, denser cookies—offering contrast in both texture and flavor. Serve them with our edible flower cookies, quinoa cookies, or vegan Florentine cookies.
• With tea or espresso: Their light, sweet crunch pairs beautifully with a warm drink, especially if you’ve added almond, lemon, or peppermint flavor. Try our boba coffee, iced matcha latte, or even a fun vegan cocktail!
• Tucked into a holiday or gift cookie box: These store well in dry conditions and add an airy texture to holiday gift boxes or cookie exchanges. Also think of it as a minimalist dessert gift: pretty, portable, and totally unexpected.
• Crumbled over vegan ice cream or plant-based whipped cream. A few crushed cookies add a crisp element to softer desserts—choose your favorite plant-based ice cream brand, try our homemade strawberry ice cream, or make your own aquafaba whipped cream (hey, you’re already set up for that!). Bonus points for layering with fresh berries.

Pro Tips for Perfect Vegan Meringue Cookies

Keep these tip in mind for the perfect light and airy meringue cookies every time!

• Use aquafaba from unsalted chickpeas. Salted works in a pinch, but it can leave behind a subtle savory note. Unsalted gives you a cleaner, more neutral base that lets the flavor shine.
• Whip longer than you think. Soft peaks aren’t enough—you want stiff, glossy peaks that hold their shape when you lift the whisk. If the meringue slides or sags, keep whipping.
• Use semi-fine sugar for smoother texture. If you only have granulated sugar, pulse it in a food processor or blender for 10–15 seconds before adding. It dissolves faster and helps the meringue stay stable.
• Keep everything grease-free. Wipe down your mixing bowl and whisk with vinegar before you start—any leftover grease can keep your meringue from forming properly.
• Bake low and slow—and let them cool completely. The cookies finish setting as they cool. Don’t rush it, and resist the urge to test one straight from the oven—they’ll crisp up as they rest.

Troubleshooting

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.

• The aquafaba wouldn’t whip. Check that your mixing bowl and whisk were grease-free (a quick vinegar wipe helps). Also make sure you used aquafaba from canned chickpeas, not freshly cooked beans, which can vary in consistency.
• The meringue deflated before baking. You may have stopped whipping too soon. Soft peaks will collapse—keep going until the meringue is stiff and glossy, and holds firm when you lift the whisk.
• The cookies turned sticky after baking. Meringues absorb moisture from the air. If it’s humid, they’ll soften quickly. Let them cool completely on the baking sheet, then store in an airtight container in a dry place.
• They never fully crisped in the oven. Double-check your oven temperature (200°F max) and bake time (at least 2 hours). If the cookies were large or piped thick, they might need extra time to fully dry out.
• They cracked while cooling. That’s usually a sign the oven was a little too hot. Try lowering the temp slightly, especially if your oven runs warm, and always let them cool slowly on the baking sheets.

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