Delicious aquafaba meringues made with the liquid from a tin of chickpeas. Delicately flavoured with rosewater, these vegan meringues are served with raspberries and pistachios for vegan dessert perfection.
Have you tried aquafaba meringues before? The first time I made them was when I tested this aquafaba pavlova recipe.
The results took my breath away.
How can the liquid from a tin of beans look exactly like whipped up egg whites? It’s almost spooky.
Since then I have made vegan pavlova and meringues using aquafaba dozens of times. I’ve served them up to non-vegans who have had no idea they are eating anything different. And this weekend I’ll be serving them for dessert at the first ever Veggielicious supperclub!
Aquafaba really is a miracle ingredient. And a godsend for vegans.
But hang on, what exactly is aquafaba?
Aquafaba is the liquid from a tin of beans or pulses. It’s most common to use the liquid from a can of chickpeas. It has very similar properties to egg whites and so can be used to make vegan versions of things like meringues, macarons and marshmallows.
I would recommend that you use aquafaba from tinned chickpeas to make this vegan meringue recipe. I haven’t tested other kinds of pulses and you may not get the same results.
How long does aquafaba take to whip?
Aquafaba takes around 10 minutes to whip in an electric mixer.
How much aquafaba is in one tin of chickpeas?
From a standard size (400g) tin of chickpeas you will get around 120ml aquafaba, which will be enough to make 8-12 meringues depending on the size you want to make. Take care that you don’t buy chickpeas in salted water – or your meringues won’t taste good.
Can you freeze aquafaba?
Yes – these days I try to never drain a tin of chickpeas without saving the aquafaba and putting it in the fridge or freezer. I have found that defrosted aquafaba whips up just as well as when it’s straight from the tin.
You can freeze it in ice cube trays if you like or in any plastic tub or bag that’s suitable for freezer use.
Defrost thoroughly before use and ensure it’s at room temperature before starting the recipe.
Trouble shooting: how to make sure your aquafaba meringues don’t fall flat (literally)
Some people have told me that they haven’t had success with making aquafaba meringues. The only time mine didn’t work was when I experimented with adding chopped pistachios directly to the meringue.
The first batch fell flat immediately while still in the mixer. On my second test I folded them in very gently and thought it was going to work. However, they fell flat whilst in the oven.
I know when I’m beaten so I decided to sprinkle the pistachios on the top instead!
To ensure that your aquafaba meringues are a success make sure that:
- your mixing bowl is spotlessly clean before you start
- the chickpeas aren’t in salted water or brine
- you beat your aquafaba in an electric mixer for at least 10 minutes before adding the sugar
- you cook them in a low oven
- use white wine vinegar as detailed in the recipe below – this helps to stabilise the meringue. Alternatives include cider vinegar, cream of tartar or lemon juice. Quantities needed may vary to check individual recipes for details.
- AND most importantly you leave them to cool COMPLETELY in the oven once it’s turned off. This stage is very important so don’t be tempted to skip it.
After more aquafaba ideas? Check out these 20 recipes.
How to make vegan rosewater meringues
If you don’t have any rose water you can make these meringues without it or you can use vanilla extract instead.
Vegan aquafaba meringue with rosewater, pistachio and raspberry
Delicious vegan meringues made with aquafaba - the liquid from a tin of chickpeas. Delicately flavoured with rosewater, these aquafaba meringues are served with raspberries and pistachios for vegan dessert perfection.
- 120 ml aquafaba water from an unsalted tin of chickpeas
- 225 g caster sugar
- 1.5 tsp white wine vinegar
- 1-2 tbsp rose water depending on how much you like the flavour
- Coconut yoghurt
- Chopped pistachios
- Fresh raspberries
- Preheat the oven to 130°C (fan)/150°C/gas mark 2.
- Cover a baking tray with non-stick baking paper. If you wish you can draw circles with pencil where your meringues are going to go or you can freestyle.
- Place the aquafaba into a large bowl. If you have a stand mixer put it directly into its bowl. Whisk on a high speed for 10 minutes until it’s turning stiff. It should look just like whipped egg whites.
- Add the sugar 1 tbsp at a time while you continue to whisk for five more minutes.
- Add the white wine vinegar and rose water and whisk in.
Spoon the aquafaba mixture on to your prepared baking tray and reduce the heat to 120°C(fan)/140°C/gas mark 1.
- Bake in the oven for 1 hour 15 minutes to 1 hour 30 minutes until firm on top.
- Turn the oven off and leave your meringues in the oven until they’re completely cool. Don’t be tempted to skip this stage!
- When you are ready to serve place in a bowl or plate with coconut yoghurt and fresh raspberries and sprinkle chopped pistachios over the top.