Side view of stack of mini vegan meringues drizzled with dark chocolate

Mini Vegan Meringues

  • Author: Lexi
  • Prep Time: 25 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 25 minutes
  • Yield: 2 dozen 1x
  • Category: Dessert
  • Method: Oven


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
  • 3/41 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 


  1. Preheat oven to 250 F and line two sheet pans with parchment paper. 
  2. 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.
  3. 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.
  4. 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.
  5. Gently add meringue to a reusable piping bag and pipe evenly-sized meringues onto parchment paper-lined sheet pan.
  6. 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.
  7. Remove from oven and let cool completely.
  8. If making colored shredded coconut, divide coconut into 3 bowls and add about 1/4 tsp powder into each bowl. Stir well to coat.
  9. 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.