These mini vegan meringues require just three essential ingredients. Aquafaba, the liquid from a can of chickpeas, whips up exactly like egg whites for a vegan meringue alternative. The final product is light, airy, crunchy and delicious!
- Liquid from one (15 oz.) can of garbanzo beans (aquafaba)*
- ½ tsp cream of tartar
- 3/4–1 cup fine sugar
- 2 tsp vanilla bean paste (or vanilla extract)
- ¼ tsp fine sea salt
- 1 cup dark chocolate chips, melted
- 1/2 cup shredded coconut
- Optional: matcha powder, blue butterfly pea powder, pitaya powder
- Preheat oven to 250 F and line two sheet pans with parchment paper.
- Drain beans into a bowl and pour liquid into a measuring cup. There should be about 3/4-1 cup of liquid (aquafaba). It’s important to note this because the amount of sugar should be equal to the amount of aquafaba.
- Add aquafaba and cream of tartar to bowl of a stand mixer fitted with whisk attachment. Beat at medium-low speed until mixture starts to foam up. Then, turn speed to high and mix until peaks start to form. This will take about five minutes.
- Incorporate sugar slowly while continuing to mix at medium speed. Add vanilla bean paste and salt. Mix at high speed for another 2-3 minutes until it forms stiff peaks.
- Gently add meringue to a reusable piping bag and pipe evenly-sized meringues onto parchment paper-lined sheet pan.
- Bake for 1 hour, rotating sheet pan once half way through cook time. Turn off oven, but leave meringues in oven for a full additional hour.
- Remove from oven and let cool completely.
- If making colored shredded coconut, divide coconut into 3 bowls and add about 1/4 tsp powder into each bowl. Stir well to coat.
- Drizzle meringues with melted dark chocolate and top with shredded coconut. Let chocolate harden, then enjoy!
*Make sure they’re salt-free. Also, don’t get rid of the actual beans! Scroll up for a few ways to use them up.