Vegan Vanilla Meringue Cookies
The magic here is aquafaba — the humble liquid from a can of unsalted chickpeas — which whips up into a glossy, cloud-like meringue that's genuinely hard to distinguish from the egg-white original. Cream of tartar helps stabilize the foam, and a slow, patient addition of superfine organic cane sugar builds those signature stiff, shiny peaks that stand straight up off the whisk. A low 200°F oven and a long, undisturbed bake are what transform each piped rosette into a perfectly hollow, crisp little cookie that lifts cleanly off the parchment. Pure vanilla carries the classic flavor, and a touch of optional almond extract adds a subtle warmth that makes the whole batch feel bakery-worthy. The recipe makes 24 cookies, so there's plenty to share — or to quietly finish on your own over the course of a week stored in an airtight container. For anyone who assumed delicate meringue was off the table without eggs, this one is a genuine revelation.
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Learn more →Ingredients
24 servings
- ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas), chilled
- ½ tsp cream of tartar
- 1 cup organic cane sugar, superfine or blended until fine
- 1 tsp pure vanilla extract
- ¼ tsp almond extract (optional)
Instructions
- 1
Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper.
- 2
Pour the chilled aquafaba and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat on medium speed until the mixture is foamy and opaque, about 2 minutes.
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