Aquafaba Meringues

Aquafaba Meringues

Follow the same rules you would for egg-white meringues to make the aquafaba version. Start with room-temperature aquafaba and add the sugar slowly, one heaping tablespoon at a time.
  • Total:
  • Serves: 40 persons



  1. Step 1

    Heat oven to 250 degrees. Line two baking sheets with parchment paper.
  2. Step 2

    Drain the chickpeas, reserving the bean liquid (aquafaba). You should have about 3/4 cup liquid. (Save chickpeas for another use.) Pour liquid into the bowl of a stand mixer. Beat on high speed with the whisk attachment until stiff peaks form, about 15 minutes. Add the sugar, one heaping tablespoon at a time, and whisk until the mixture is glossy, then add the almond extract.
  3. Step 3

    Use a tablespoon to scoop the aquafaba mixture into mounds on the baking sheets. Bake for 1 1/2 to 2 hours, or until the meringues are dry and firm to the touch. Let meringues cool before serving. Meringues will keep in an airtight container for 2 to 3 days.