Aquafaba Meringues — Recipes — Plantiful Coach

I remember when a meringue was still the holy grail of vegan kitchen experiments, before aquafaba was discovered (almost simultaneously, in different kitchens) 🧁 Since then, it’s become a must-have in vegan kitchens everywhere — and thank goodness it’s so accessible! Just a can of chickpeas (or other beans) will give you the gift of this magical bean water.

Strain it, add a drop of white vinegar, some caster sugar, and beat until stiff peaks form — it’s exactly the same as with egg whites ☺️☺️ Spoon or pipe onto a baking sheet, and leave in a warm oven until set. Store in an airtight container (if they haven’t already melted in your mouth).


  • ½ cup aquafaba (strained to remove lumps)
  • 1 tsp vanilla essence (optional)
  • 1 tsp white vinegar
  • ⅔ cup sugar (processed to a powder)


  • Preheat the oven to 100ºC and line a baking sheet with baking paper.
  • In a medium mixing bowl, swill the vinegar around the whole bowl, and discard (there should only be trace amounts left).
  • Add the aquafaba and vanilla (if using), and use an electric egg beater to mix on low speed, gradually increasing the speed.
  • Beat for 5 to 10 minutes, until stiff peaks form.
  • Continuing to beat, slowly add the sugar a tablespoon at a time.
  • Beat until silky in texture, with no grainy texture — now it’s ready.
  • With a teaspoon, spoon dollops of the mixture onto the baking paper, leaving a little space between them.
  • Bake at 200ºC for 1 ½ hours, then turn off the oven and leave the meringues in the oven until cool.
  • Check for doneness by cracking one open: if it’s dry inside, it’s ready.
  • Store in an airtight container (if you don’t, they’ll turn into a sticky mess).

Originally published at on January 22, 2021.




Plantiful Coach, 9 years in the making.

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Muriel Gravenor

Muriel Gravenor

Plantiful Coach, 9 years in the making.

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