Ingredients
Wet
- 0.5 cup aquafaba (liquid from canned chickpeas) (chilled)
- 1 tsp pure vanilla extract
Dry
- 0.25 tsp cream of tartar
- 0.75 cup superfine or caster sugar
- 0.5 tsp cornstarch (optional, helps maintain crispness)
Method
- 1. Preheat your oven to 215°F (100°C) and line two large baking sheets with parchment paper.
- 2. Ensure your mixing bowl and whisk attachment are completely clean and free of any residual oils or grease by wiping them down with lemon juice or white vinegar.
- 3. Pour the chilled aquafaba and cream of tartar into the bowl. Beat on medium-high speed for 5 minutes until soft, foamy white peaks begin to form.
- 4. With the mixer still running on high speed, add the sugar one tablespoon at a time, allowing about 20–30 seconds between each addition so the sugar crystals dissolve completely.
- 5. Once all the sugar is incorporated, beat in the vanilla extract and cornstarch. Continue whipping until the meringue is thick, glossy, and holds stiff, upright peaks when the whisk is lifted.
- 6. Transfer the meringue mixture into a piping bag fitted with a star or round tip. Pipe 1.5-inch mounds onto the prepared baking sheets, spaced about 1 inch apart.
- 7. Bake in the preheated oven for 90 minutes without opening the door. The meringues should feel dry to the touch and easily release from the parchment paper.
- 8. Turn off the oven and leave the meringues inside with the door slightly ajar for at least 1 hour (or until completely cooled) to dry out and crisp up.
Chef's notes
Store in an airtight container at room temperature. Moisture and humidity will make aquafaba meringues soft or sticky. For best results, use standard canned chickpea liquid without added salt.