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If you’ve been dreaming of light, sweet treats that are entirely plant-based and surprisingly easy to whip up, then let me introduce you to the magic of the Vegan Meringue Kisses (Aquafaba Meringue) Recipe. These delicate little clouds are crisp on the outside, tender on the inside, and bursting with color and flavor thanks to a clever twist—using aquafaba, the liquid from chickpeas, instead of egg whites. Perfect for when you want an elegant dessert that feels indulgent but is entirely vegan-friendly, this recipe will quickly become your go-to for special occasions or just a fun kitchen experiment.
Ingredients You’ll Need
One of the things I absolutely love about this recipe is how simple the ingredients are, yet how essential each one is to achieving that perfect texture and flavor. From the aquafaba that acts as the egg white substitute to the beetroot powder that gives a charming blush of color, every element plays a key role in making these meringue kisses spectacular.
- 1 cup aquafaba: This chickpea water is the star of the show, providing the structure and volume needed for fluffy meringue.
- 1 ¼ cups caster sugar: Fine sugar that dissolves easily to create that glossy, sweet meringue texture.
- ½ teaspoon cream of tartar: Helps stabilize the aquafaba as you whisk it into stiff peaks.
- 1 tablespoon cornflour (cornstarch), sifted: Adds a light crispness and prevents the meringues from becoming sticky.
- 2 teaspoons beetroot powder (sifted): Provides a beautiful natural pink hue, but you can substitute with freeze-dried raspberry or strawberry powder for a fruity twist.
- 1 teaspoon vanilla extract (optional): A hint of vanilla adds warmth and depth to the flavor if you choose to include it.
How to Make Vegan Meringue Kisses (Aquafaba Meringue) Recipe
Step 1: Reduce the Aquafaba
Start by simmering your aquafaba to concentrate its protein content—it needs to reduce by half its volume. This step is crucial because it transforms the watery chickpea liquid into a richly sturdy base for your meringue. You can do this step the night before or at least two hours ahead so the aquafaba has time to cool and chill in the fridge.
Step 2: Prepare Your Oven and Baking Tray
Preheat your oven to a low 100°C (212°F) and line a baking tray with parchment paper. Dust the paper lightly with cornstarch to prevent your meringue kisses from sticking. This small prep step makes all the difference when it’s time to remove your delicate treats.
Step 3: Whip the Aquafaba
Using a clean, dry bowl, whisk the chilled aquafaba with cream of tartar on high speed until soft peaks form, about 10 minutes. This will create the fluffy base. Then, gradually add caster sugar one tablespoon at a time, whisking thoroughly between additions, building up to a thick, glossy meringue that feels almost like whipped cream.
Step 4: Flavor and Color Your Meringue
Divide the meringue in two bowls. Fold the sifted beetroot powder into one half to create that stunning pink color. Gently fold half the sifted cornflour into each bowl to add stability and crispness. Be careful not to over-mix—just enough to incorporate fully without knocking out the air you’ve worked hard to create.
Step 5: Pipe and Bake Your Meringue Kisses
Fill a piping bag fitted with a star nozzle, alternating spoonfuls of plain and beetroot meringue to create a delightful striped effect. Pipe small kisses about 2 to 2.5cm wide onto your prepared tray, leaving space between each. Bake them slowly for 1 hour, then leave them in the oven for an additional 15 minutes with the door ajar. This gentle drying ensures they stay perfectly crisp. Let them cool completely on the tray for 30 to 60 minutes before handling.
How to Serve Vegan Meringue Kisses (Aquafaba Meringue) Recipe
Garnishes
These meringue kisses are charming on their own, but you can elevate them with a light dusting of powdered sugar, a few edible flowers, or a drizzle of dark vegan chocolate. These additions add visual appeal and flavor contrasts that make each bite exciting.
Side Dishes
Pair your Vegan Meringue Kisses (Aquafaba Meringue) Recipe with fresh berries or a bowl of coconut yogurt for a refreshing, summery feel. They also complement a rich compote or vegan ice cream beautifully, balancing texture and temperature perfectly.
Creative Ways to Present
Think outside the box by serving these kisses in glass jars layered with whipped coconut cream and fruit for an elegant parfait. Or arrange them around a centerpiece cheesecake or tarts to surprise your guests with bursts of sweetness and crunch.
Make Ahead and Storage
Storing Leftovers
You can store your Vegan Meringue Kisses (Aquafaba Meringue) Recipe in an airtight container at room temperature for 2 to 3 days. This keeps them crisp and fresh without any mess.
Freezing
If you want to keep them longer, these meringues freeze beautifully. Place them in a single layer in an airtight container or freezer bag and freeze for up to 1 month. Let them thaw at room temperature before serving, and they will retain nearly their original texture.
Reheating
Since these meringue kisses are best enjoyed crisp, avoid reheating in the microwave as it can make them chewy. Instead, pop them back in a low oven (around 90°C/194°F) for five minutes to freshen them up if needed.
FAQs
What is aquafaba and why is it used in this meringue recipe?
Aquafaba is the cooking liquid from chickpeas and other legumes. It mimics the properties of egg whites, making it perfect for creating vegan meringues as it can be whipped into stiff peaks and provides necessary structure.
Can I substitute beetroot powder with something else?
Absolutely! Freeze-dried raspberry or strawberry powder work wonderfully to add both a pop of natural color and subtle fruity flavor, maintaining the beautiful appearance and taste.
How do I know when the aquafaba is reduced enough?
You want it to reduce to about half its original volume—typically one cup becomes half a cup after simmering. This concentrates the aquafaba proteins, crucial for a sturdy meringue.
Why is cream of tartar necessary in the recipe?
Cream of tartar stabilizes the aquafaba foam, helping to maintain volume and preventing the meringue from collapsing as you whisk and bake it.
Can I make this recipe gluten-free?
Yes! The ingredients are naturally gluten-free, but double-check your cornflour/cornstarch to be sure it’s certified gluten-free if you have any concerns.
Final Thoughts
I can’t recommend this Vegan Meringue Kisses (Aquafaba Meringue) Recipe enough for anyone wanting a show-stopping yet simple vegan dessert. These light, colorful kisses bring joy to any table and are surprisingly fun to make—your friends and family will keep asking for more. Give them a try and watch how easily vegan baking can evolve into something truly unforgettable!
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Vegan Meringue Kisses (Aquafaba Meringue) Recipe
- Prep Time: 15 minutes (plus 2+ hours for aquafaba reduction and chilling)
- Cook Time: 1 hour 15 minutes (1 hour baking + 15 minutes drying in oven)
- Total Time: 1 hour 30 minutes plus at least 2 hours resting/reducing
- Yield: 20 small meringue kisses
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
These Vegan Meringue Kisses are light, airy, and beautifully colorful treats made entirely from aquafaba, the liquid from cooked chickpeas. Using a reduction technique to concentrate the aquafaba, combined with caster sugar, cream of tartar, and a hint of beetroot powder for a natural pink hue, these meringues are a perfect vegan alternative to traditional egg-based versions. They are crisp, delicate, and perfect for enjoying as a guilt-free snack or elegant dessert accompaniment.
Ingredients
Ingredients
- 1 cup aquafaba (liquid from cooked chickpeas)
- 1 ¼ cups caster sugar
- ½ teaspoon cream of tartar
- 1 tablespoon cornflour (cornstarch), sifted (plus extra for dusting)
- 2 teaspoons beetroot powder, sifted (or freeze dried raspberry/strawberry powder as an alternative)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preparation of Aquafaba Reduction: At least two hours before making the meringue, reduce the aquafaba. Pour the aquafaba into a saucepan and bring it to a boil. Lower the heat to a simmer and allow it to reduce until it is half the original volume. This will take about 5 minutes or longer; use a bowl or cup to measure the volume periodically. Be cautious as the liquid will be hot. Once reduced, let it cool to room temperature, transfer to a jar, and refrigerate until cold.
- Preheat Oven and Prepare Pan: Preheat your oven to 100°C (212°F). Line a baking tray with parchment paper and lightly dust it with sifted cornstarch to prevent sticking and make removing the meringues easier.
- Whipping the Aquafaba: Using a large dry and grease-free bowl, combine the chilled reduced aquafaba with cream of tartar. Whisk on high speed for 10 minutes until soft peaks form.
- Incorporating Sugar: Add the caster sugar gradually, one tablespoon at a time, whisking each addition for about 30 seconds to fully dissolve. After all the sugar is added, whisk the mixture for another 10 minutes until it becomes thick, glossy, and forms stiff peaks. If using, whisk in the vanilla extract for 1 minute.
- Divide and Color the Meringue: Split the meringue into two bowls. Add beetroot powder to one bowl and gently fold to combine. Then evenly divide half the cornstarch into each bowl. Carefully fold through the cornstarch, ensuring the mixture is just combined and not overmixed to maintain airiness.
- Pipe the Meringue Kisses: Fit a piping bag with a star nozzle and alternately fill with spoonfuls of the plain and beetroot meringue to create a marbled pattern. Pipe small kisses about 2-2.5 cm in diameter on the prepared baking tray, leaving approximately 1 cm space between each.
- Bake the Meringues: Bake the meringues in the preheated oven for 1 hour. After baking, leave the oven door slightly ajar and keep the meringues inside for an additional 15 minutes to dry out slowly.
- Cooling: Remove the tray from the oven and allow the meringues to cool completely on the tray for 30 to 60 minutes before carefully lifting them off the parchment paper.
- Storage: Store the cooled meringue kisses in an airtight container at room temperature for up to 2-3 days to maintain their crisp texture.
Notes
- Ensure your bowl and whisk are completely clean and grease-free to achieve stiff peaks with aquafaba.
- Reducing the aquafaba concentrates its proteins, essential for the meringue to whip up well and hold structure.
- If beetroot powder is unavailable, freeze-dried raspberry or strawberry powder can be used for natural coloring.
- The low baking temperature and drying step help maintain a crisp exterior without browning.
- Do not over-mix the meringue after adding cornstarch to keep its airy texture.
- Store meringues in airtight containers away from moisture to prevent them from becoming sticky.
