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pink dusted meringue cookies

Berry Aquafaba Meringues

Aquafaba meringues are a great light and airy dessert that literally melt in your mouth. This recipe is both egg-free and vegan yet tastes just like the traditional dessert!
5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Author: Lindsey Jenkins

Ingredients

  • ¾ cup aquafaba (from 15 oz can)
  • ½ teaspoon cream of tartar
  • cup organic cane sugar
  • 2 tablespoon freeze dried fruit powder
  • ½ teaspoon vanilla extract (optional)

Instructions

Make the fruit powder

  • Add your freeze-dried fruit of choice to a blender and blend on low until you are left with a powder. Mix 2 tablespoons with the cane sugar and set aside (close to your mixer).

Make the meringue

  • Add the aquafaba into the bowl of your stand mixer with the whisk attachment (or with handheld beaters). Beat on medium-high speed for a couple of minutes until the liquid is frothy.
  • With the machine running, add in the cream of tartar and continue mixing until the aquafaba has turned white and is starting to thicken (about 3-5 minutes).
  • Slowly add the freeze-dried fruit/cane sugar mixture, about 1 tablespoon at a time (along with the vanilla, if using) to the running machine until you've used it all up and stiff peaks have formed.

Pipe the meringue

  • Preheat your oven to 200°F. Transfer the meringue to a piping bag or a ziplock bag with the corner snipped. Make 1-inch rounds, just slightly spaced apart. You can also do this with a spoon.
  • Bake for 2 hours. Let cool for a few minutes, carefully use a spatula to help remove your meringues, dust with the extra fruit powder, and serve.

Notes

  • See the helpful recipe tips section above for having the best success when making aquafaba meringues.
 
  • This recipe makes anywhere from 80 meringue cookies (depending on the size you make them). Great to give away as a gift.