Vegan Aquafaba Meringues
These meringues are deliciously crunchy and sweet and the recipe is based on these two recipes:  NY Times, and thekitchn
  • Liquid from 1 15-oz can of chickpeasaquafaba
  • ¼tsp cream of tartar
  • 2/3cup sugar
  • 1tsp vanilla
  1. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer with a whisk attachment beat the aquafaba and cream of tartar on high until foamy. Slowly add sugar and beat until stiff peaks form. This can take anywhere from a few to 15 minutes.
  3. Transfer foam to a piping bag and pipe foam onto parchment paper.
  4. Bake for 2 hours, and allow the oven to cool down with meringues inside.
  5. Once completely cooled, store meringues in an air tight container.