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Vegan Aquafaba Almond Meringue Cookies

  • Author: Chad Sarno, Derek Sarno, and David Joachim
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours and 15 minutes
  • Yield: 50 servings 1x
  • Category: Dessert
  • Method: Oven, Countertop
  • Cuisine: French
  • Diet: Vegan


These tried-and-true vegan aquafaba meringue cookies have been featured on catering menus, in the Wicked Healthy cookbook, and make novice vegans feel like all-star chefs. They are easy to make using magical aquafaba (chickpea brine) and have a delicate almond vanilla flavor. Have fun with fruit powders to make the all sorts of jazzy colors!


  • Plant-Based Meringue (see instructions in the article above)
  • 1 teaspoon almond extract
  • seeds scraped from ½ vanilla bean
  • ¼ cup finely ground unsalted roasted almonds, optional


  1. Preheat the oven to 200ºF. Line two baking sheets with parchment paper.
  2. Make the meringue until it is fully whipped. Whip the almond extract and vanilla seeds into the meringue.
  3. Spoon the meringue into a pastry bag fitted with a round tip. Or use a zipper-lock bag and cut off a corner. If your parchment is curling up from the baking sheets, dollop a little meringue under each corner to secure it. Pipe cookies into pointy mounds about 1½ inches in diameter. They should look like big Hershey’s kisses. You need only about ½ inch space between cookies because they won’t expand much during baking. Sprinkle the ground almonds, if using, evenly over the cookies.
  4. Bake until the cookies look dry and off-white in color, 2 hours. Rotate the pans halfway through the baking for even heating. Cool completely on the baking sheets. Store in well-sealed containers. Humidity and moisture will make the cookies sticky, so store them in a cool, dry cupboard.


  • RASPBERRY MERINGUE COOKIES:: When making the meringue, add cup powdered freeze-dried raspberries (buzzed in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute raspberry extract for the almond extract.
  • LEMON MERINGUE COOKIES: When making the meringue, add 2 tablespoons lemon peel powder (buzz the dried lemon peel in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute lemon extract for the almond extract.
  • CANDY CANE MERINGUE COOKIES: When making the meringue, reduce the sugar by 2 tablespoons and add 3 to 4 tablespoons crushed candy canes along with the sugar while whipping. Omit the vanilla and almonds, and substitute 1 teaspoon peppermint extract or a few drops of food-grade peppermint essential oil for the almond extract.

Keywords: almonds, cookies, dairy-free, egg-free, meringue, sweets, treats