Vegan Aquafaba Meringue

🛒 Ingredients

• 120 ml aquafaba (liquid from 1 can of chickpeas, chilled overnight works best)
• 150 g caster sugar (fine granulated sugar works too)
• ¼ tsp cream of tartar (helps stability; highly recommended)
• ½ tsp pure vanilla extract (optional).. Pinch of fine sea salt
• Food colouring (gel type works best; optional)

👩‍🍳 Instructions

1. 1

   Prep: Preheat oven to 100 °C (200 °F). Line two baking trays with parchment paper — this is essential so they don’t stick. Ensure your mixing bowl and beaters are completely clean and grease‑free, or the meringue won’t rise.

2. 2

   Whip aquafaba: Pour chilled aquafaba into the bowl. Add cream of tartar and salt. Whip with an electric mixer on medium‑high speed for 5–8 minutes until it forms thick, fluffy, white foam with soft peaks — just like beaten egg whites.

3. 3

   Add sugar gradually: With the mixer still running on medium speed, add the caster sugar one tablespoon at a time, waiting about 30 seconds between each addition. Keep whipping until the mixture is thick, glossy, and holds stiff, sharp peaks — this takes another 5–8 minutes total. The sugar should be completely dissolved. Stir in vanilla or colouring gently only at the very end.

4. 4

   Shape: Spoon or pipe the meringue into swirls, kisses, or any shape you like onto the prepared trays. Keep them slightly spaced apart.

5. 5

   Bake low & slow: Place in the lower‑middle part of the oven. Bake at 100 °C (200 °F) for 90–120 minutes. They are done when they feel firm and dry to the touch, peel easily off the parchment, and sound hollow when tapped on the bottom. Do NOT open the oven door during the first hour — sudden temperature changes cause cracking.

6. 6

   Cool slowly: Turn the oven OFF, crack the door open slightly, and let the meringues cool down slowly inside for 30–60 minutes before removing completely. This prevents shrinking and cracking. Store in an airtight container — they stay crisp for up to 1 week in dry weather.