Aquafaba meringue

By Vijaya Selvaraju
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Only three ingredients needed!



  • 3/4 cup of the liquid from a can of room temperature unsalted chickpeas (1quafaba)
  • 2/3 cup of sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 250 degrees and line two cookies sheets with parchment paper.
  2. Add aquafaba (chickpea liquid) to the bowl of a stand mixer. Whisk on high for 15 minutes until stiff peaks form. Then add the sugar, one spoonful at a time, followed by the vanilla.
  3. Using two spoons, scoop meringue mixture and place dollops spaced a couple of centimeters apart on a baking tray.
  4. Bake for one and a half hours, or until meringues have completely dried and are firm.
  5. Allow to cool and serve right away.  Store in an airtight container to maintain crispness.

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