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Aquafaba meringue cookies are delicious vegan meringue kisses made of chickpeas brine and stuffed with peanut butter. Sugar free option provided.  Aquafaba meringue cookies are delicious egg-free crunchy meringue cookies using chickpea brine as a egg white substitute.  Those aquafaba meringue cookies are gluten free and stuffed with a creamy sweet peanut butter frosting. To me this recipe is the most disconcerting recipe I ever made. Meringue cookies are usually made of 2 ingredients, egg white and sugar but the recipe I am sharing today do not contains egg at all ! My aquafaba meringue cookies recipe is more than an easy clean eating recipe. It is a vegan recipe !

Aquafaba meringue cookies – What’s Aquafaba ?

Aquafaba also called bean liquid or chickpea brine is the liquid in which canned chickpeas are preserved. I think that most of us discard this precious liquid. But please STOP! The first time I saw a video on youtube about using bean liquid as a egg replacement – I have to say I was both – excited but doubtful. So I decided to try myself. A aquafaba meringue cookies recipe without eggs using chickpea brine or the magic liquid called aquafaba.Aquafaba meringue cookies are delicious vegan meringue kisses made of chickpeas brine and stuffed with peanut butter. Sugar free option provided.

I started to whisk the liquid in my stand mixer, adding sugar gradually as I will actually do for a regular French meringue recipe. After only 3 minutes it absolutely looked as a meringue with egg white. Since then I also did a aquafaba chocolate mousse recipe that taste amazing ! This chickpea brine liquid is simply the best thing I discovered lately!

Aquafaba meringue cookies are delicious vegan meringue kisses made of chickpeas brine and stuffed with peanut butter. Sugar free option provided.

How does this taste ? Well it is tasteless, no bean flavor at all.

 I choose to make my aquafaba meringue cookies a little bit special. I stick them together using a simple peanut butter frosting. Look at those cute meringue ! So tasty with a glass of almond milk.  This recipe makes about 50 small aquafaba meringue cookies – so 25 peanut butter aquafaba meringue cookies.

Aquafaba meringue cookies are delicious vegan meringue kisses made of chickpeas brine and stuffed with peanut butter. Sugar free option provided.

 

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Aquafaba meringue cookies are delicious vegan meringue kisses made of chickpeas brine and stuffed with peanut butter. Sugar free option provided.

Vegan Meringue with Peanut Butter ganache

Aquafaba meringue cookies are delicious vegan meringue kisses made of chickpeas brine and stuffed with peanut butter. 
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Author: Carine
50 meringue cookies
Leave A Review Print The Recipe

Ingredients

Peanut butter Stuffing

  • 1/3 cup smooth peanut butter
  • 4 tablespoon rice malt syrup or liquid sweetener of your choice

Instructions

  • Preheat oven to  250F (120 C).
  • Prepare a baking tray covered with baking paper. Set aside.
  • Open the chickpea can and drain the chickpeas keeping the chickpea liquid into a bowl.
  • Pour the chickpea liquid, vanilla and cream of tartar into your stand mixer bowl. 
  • Whisk on high speed for 30 seconds - it should starts to get foamy and whiter- keep whisking on high and now add the sugar gradually - about 1/4 cup at a time, not all at once, sprinkle the sugar - repeat until all the sugar has been incorporated and a stiff pick form.
  • It took between 3-5 minutes. It very depends on the speed of your stand mixer it may took a bit longer if you are using an electric whisker.
  • When a stiff peak form, stop the stand mixer.
  • Transfer the mixture into a pipping bag and form small meringue on the prepared baking sheet.
  • Bake for 1 hour to 1 hour 30 minutes  or until the meringue has harden.
  • Cool down on the baking tray while you prepare the peanut butter filling.
  • Peanut butter stuffing
  • In a bowl, combine the peanut butter and liquid sweetener.
  • Microwave for 30 seconds, give a good stir to incorporate and transfer into a pipping bag.
  • Pip small dollops of peanut butter filling on the flat side of the meringue then stick another meringue on the top. Do no press to avoid breaking the meringue but instead rotate them on the opposite side to stick while spreading the filling evenly in the center.
  • Store the meringue in a cookie jar for up to 5 days.
  • The meringue are getting softer when they stay at room temperature so don't prepare them too early.
Nutrition Facts
Vegan Meringue with Peanut Butter ganache
Amount Per Serving (1 meringue)
Calories 53 Calories from Fat 17
% Daily Value*
Fat 1.9g3%
Fiber 0.6g3%
Sugar 6.7g7%
Protein 1.2g2%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition panel is for one aquafaba meringue cookie with peanut butter. It means two meringues cookies kisses stick with peanut butter frosting.

Aquafaba meringue cookies are delicious vegan meringue kisses made of chickpeas brine and stuffed with peanut butter. Sugar free option provided.

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    11 comments
    • Yes true sorry for that I bake in Celsius so it is 120C (250F). Thanks for corecting me I will update the recipe post right now. Enjoy the low carb recipes on the blog. XOXO Carine.

    • Hi Sabrina, I am not sure they will be as crunchy, specially without the egg white. I never try aquafaba with xylitol, let me know if you do, I am curious to hea how it goes 🙂 XOXO Carine.

    • Hi Sabrina, I am not sure they will be as crunchy, specially without the egg white. I never try aquafaba with xylitol, let me know if you do, I am curious to hear how it goes 🙂 XOXO Carine.

  1. 5 stars
    Thank you soo much for this recipe I tried it using powdered sugar and 1/8th of a teaspoon of cream of tartar. it was absolutely marvelous!!!!

    My vegan freind loved it.

    I baked 3/4 of the meringue , the rest I added pure cocoa powder then whipped it up a bit more and served it as a dip to go with the meringue and it was a huge hit.

    So if using sugar I suggest adding the cream of tartar.

    I placed the chickpea water with the vanilla extract and whisked until light in color and frothy, then I added the cream of tartar powder and whisked on high until very white and fluffy.
    Only after that did I dare to add the sugar in three batches whisking after each addition for no less than 3-4 minutes.

    As I always do egg based meringues. So when it goes gooey its because you may have added the sugar too quickly and not allowed it to be completely incorporated before adding the next part of the sugar. or if you added it all at once.
    when you first add the sugar the meringue becomes dull, then once its well incorporated it becomes glossy again thats when you know you can add the next portion of sugar.

    I hope this helps!
    Good luck : )

    • Hi Basma, thank you so much for sharing your experience here! I know that many readers did this egg free meringue recipe using sugar and struggle a bit. As I am not using sugar your comment is absolutely wonderful to help others! Many thanks! oh and I love the meringue dip idea too. I will definitely try this ! Sounds divine. See you on the blog soon. Carine.

      • If you are not using sugar, what are you using in its place? The recipe calls for sugar. The cookies look great!

        • You can easily make the recipe using crystal erythritol a 100% sugar free sweetener but the texture will be softer. If you are on sugar free, I recommend using white eggs and erythritol for a crispy meringue. Enjoy, XOXO Carine.

  2. 5 stars
    hi Carine!

    Thanks for this wonderful recipe! I’m a vegetarian, so looking forward to trying this out. Quick question — at what temperature did you bake them?
    I’ve tried a similar recipe in the past, with a product called Versawhip which also foams up. However, I didn’t have any luck with that. The macarons would deflate and turn into a complete puddle that bubbled up when baked! I’m hoping for better luck with this alternative!