Zero Waste Aquafaba Meringues

That liquid you’ve been pouring down the drain from your chickpea cans? It’s actually kitchen gold. Aquafaba (Latin for “bean water”) is a miraculous egg replacer that whips up into perfect meringues, transforming what was once waste into ethereal, cloud-like treats.

I discovered aquafaba during my journey to reduce kitchen waste, and it revolutionized my vegan baking. One can of chickpeas yields enough aquafaba for a batch of meringues, meaning you can make two recipes from a single can: hummus from the chickpeas, and these delicate cookies from the liquid.

Why You’ll Love This Recipe

• Zero Waste Win: Uses liquid typically discarded
• Only 4 Ingredients: Simple and accessible
• Vegan-Friendly: Perfect egg-free alternative
• Cost-Effective: Creates two recipes from one can
• Make Ahead: Stores beautifully for weeks

Expert Tips

• Use unsalted chickpea liquid for best results
• Equipment must be completely grease-free
• Room temperature aquafaba whips better
• Reduce liquid first for stronger meringues
• Add sugar gradually for stable peaks

Key Ingredients

Aquafaba: The star ingredient – liquid from canned chickpeas or cooking liquid from dried chickpeas. Save the chickpeas for hummus!

Cream of Tartar: Helps stabilize the meringue. No waste tip: Store in a glass jar indefinitely.

Sugar: Organic cane sugar works best. Buy in bulk to avoid packaging.

Vanilla Extract: Optional but adds lovely flavor. Make your own to reduce waste!

How to Make Perfect Aquafaba Meringues

Step 1: Reduce the Aquafaba

• Simmer until reduced by 1/3
• Let cool completely
• Pro tip: Freeze extra in ice cube trays

Step 2: Whip to Peaks

• Start with room temperature aquafaba
• Add cream of tartar first
• Whip until foamy before adding sugar
• Gradually add sugar while beating

Step 3: Pipe and Bake

• Use a piping bag for uniform shapes
• Space evenly on parchment
• Bake low and slow
• Let dry in oven

Troubleshooting Common Issues

• Not Stiff Peaks?: Reduce aquafaba more
• Meringues Cracking?: Oven temperature too high
• Not Crisp?: Extend drying time
• Deflating?: Sugar added too quickly

Zero Waste Storage Tips

• Store in glass jars with tight lids
• Keep at room temperature
• Use silica gel packets from other products
• Reuse container for future batches

Yield: 24

Aquafaba Meringues

Print

Light and airy vegan meringues made from chickpea liquid (aquafaba), perfect for desserts or as a sweet treat.

Prep Time 15 minutes

Cook Time 2 hours

Additional Time 1 hour

Total Time 3 hours 15 minutes

Ingredients

• 3/4 cup aquafaba (liquid from one 15 oz can chickpeas)
• 1 cup organic cane sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract (optional)

Instructions

1. Reduce aquafaba:
   Simmer liquid until reduced by 1/3
   Cool completely in glass container
2. Prepare for baking:
   Preheat oven to 200°F (95°C)
   Line baking sheet with parchment
3. Make meringue:
   Whip aquafaba and cream of tartar until foamy (5-7 minutes)
   Gradually add sugar while whipping
   Continue until stiff, glossy peaks form (about 10 minutes)
   Fold in vanilla if using
4. Shape and bake:
   Pipe or spoon onto parchment
   Bake 2 hours
   Turn off oven, leave meringues inside 1 hour

Notes

Use salt-free aquafaba for best results

Room temperature liquid whips better

Clean equipment must be grease-free

Save reduced aquafaba in ice cube trays

One can yields roughly 24 small meringues