clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan meringue cookies with roses

Easy Vegan Meringue Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 2 reviews
  • Author: thebananadiaries
  • Prep Time: 15
  • Cook Time: 120
  • Total Time: 2 hours 15 minutes
  • Yield: 36 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan


Easy and delicious vegan meringue cookies that you’d never know are vegan! Low calorie and low in sugar, these cookies are so fun to make!


  • 1 cup aquafaba (water from a can of chickpeas- about 2 cans of chickpea; see Note)
  • 1 tsp cream of tartar
  • 1 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Optional: 2 tsp beet powder


  1. To start, preheat the oven to 220F and line an extra large or 2 large baking sheets with parchment paper.
  2. In a large bowl, use a hand mixer or a stand mixer to beat the aquafaba until it forms stiff, fluffy white peaks, much like making regular meringue. This will take about 5-7 minutes.
  3. Add in the cream of tartar and beat again for 30 seconds to combine.
  4. Gradually add in the powdered sugar as your continue to beat the aquafaba, using only 1/2 cup increments max at a time and waiting until that increment is fully incorporated. The mixture should still be fluffy, but not as fluffy as when you first started beating the aquafaba to form peaks.
  5. Add in the vanilla extract and beet powder, and continue to beat until fully incorporated.
  6. Spoon the meringue into an icing bag with a tip or a plastic bag with a corner snipped (this will be harder and messier, but still a viable option). Pipe 1 to 1 1/2 inch meringue cookies onto the baking sheet, spacing them about 2 inches apart. Do this for the entire vegan meringue or if you run out of space, bake in batches.
  7. Place the cookie sheets into the oven to bake for 1 hour, rotating the pan every 15 minutes.
  8. After 1 hour, turn off the oven but leave the meringue cookies inside the oven to rest for another hour.
  9. Remove from the oven and serve. These meringue cookies will keep for up to 2 weeks when stored in an airtight container at room temperature. Additionally, you can freeze them for up to 3 months.


Typical cans of chickpeas in the United States come in an average size of 15 ounces, which should yield about 1/2 cup aquafaba per can. To use up the chickpeas as well, toss them over a salad or use them to make these flourless gluten free vegan brownies!


  • Serving Size: 1 cookie
  • Calories: 25
  • Sugar: 5.7 g
  • Sodium: 0.2 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Trans Fat:
  • Carbohydrates: 5.9 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg