Meringues are one of my favorite treats – when we were kids, our grandparents used to take me and my siblings camping, and there was a little boutique bakery we would visit that made delicious meringues – I remember my sister and I pooling together some of our spending money to buy a bag of meringues. I’m sure I have eaten meringues on many other occasions too, but that is the memory that comes to mind anytime I think of enjoying meringues. 

Baking meringues can be a bit tricky, and baking vegan meringues adds an extra challenge. Meringues are traditionally made with egg whites, but can also be made with aquafaba (the liquid from canned/cooked chickpeas). Baking them at low heat is also important to create a powdery crunchy bite, and avoid a sticky center. In order to make sure that your meringues hold up in the oven and don’t turn into a sticky pool of chickpea water and sugar, make sure that your meringue is at “stiff peak” stage before baking. When the meringue has reached the stiff peak stage, you should be able to hold the bowl upside down without it pouring out. To test your consistency, you can create a peak in the bowl by using the back of a spoon or spatula to lift the mixture up and into a peak; at stiff peak stage, the meringue should hold its shape. 

This recipe makes a lot of meringues – approximately 4-5 dozen meringue “kisses” – that are light, fluffy, crunchy, and melt in your mouth; like little crunchy clouds. I made these Peppermint Meringues for part of a Christmas themed dessert, but you can substitute the mint extract for vanilla, or any other flavour extract of your choice. 

1 Cup Aquafaba 

1/4 tsp Cream of Tartar 

1 1/2 tsp Mint Extract 

1 1/4 Cup Sugar 

*Food coloring (optional) 

Preheat oven to 275′

With a stand mixer, use a whisk attachment and whip the aquafaba on high. (With my KitchenAid mixer, I use speeds 8-10) 

Add the cream of tartar when it gets frothy, and continue whipping. 

When the aquafaba reaches the soft peak stage, add the mint extract and continue whisking. 

Once it reaches Stiff Peaks, slowly add the sugar, one teaspoon at a time. 

Using either a piping bag with a large tip, or using a spoon, drop the meringue onto a parchment lined baking sheet, approximately 2-3 teaspoons per drop. (For striped coloured meringues, add 3-4 drops of food colouring on the inside edge of the piping bag) 

Bake at 275’ for 30 – 35 minutes. The meringues should be firm to the touch, but still maintain their white color (you do not want them turning golden brown!)

Let cool completely on cooling racks. 

Store in an airtight container.