Fluffy Aquafaba Meringue Cookies Easy Vegan Marshmallow Treat Recipe
Light and airy vegan meringue cookies made from chickpea liquid (aquafaba), offering a cruelty-free alternative to classic marshmallows with a crisp outside and marshmallow-soft inside.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 3/4 cup (180 ml) aquafaba (liquid from one 15-ounce can of chickpeas)
- 1 cup (200 g) granulated sugar (organic cane sugar preferred)
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Optional: pinch of cinnamon or cocoa powder for flavor twist
Instructions
- Preheat your oven to 200°F (95°C).
- Drain the aquafaba from the can of chickpeas into a large, clean, grease-free mixing bowl.
- Add 1/4 teaspoon cream of tartar to the aquafaba and whip on medium speed until soft peaks form, about 5-7 minutes.
- Gradually add sugar, about 1 tablespoon at a time, while continuing to whip until stiff, glossy peaks form (10-15 minutes). Test by rubbing a bit between your fingers; it should feel smooth, not grainy.
- Gently fold in vanilla extract and a pinch of salt with a spatula, being careful to keep the air in the meringue.
- Transfer the meringue onto a rimmed baking sheet lined with parchment paper or a silicone baking mat using two spoons or a piping bag, forming small dollops about 1 inch apart.
- Bake at 200°F (95°C) for 90 minutes to 2 hours to dry out the cookies without browning them.
- After baking, turn off the oven and leave the meringues inside for another hour to cool and fully dry.
- Remove and store in an airtight container once completely cool to maintain crispness.
Notes
Use organic, low-sodium chickpeas for best whipping results. Add sugar slowly to avoid grainy texture. Keep tools dry and grease-free to ensure stiff peaks. Baking low and slow prevents browning and keeps the inside marshmallow-soft. Store in airtight container away from moisture for up to two weeks. Can freeze for up to one month. Optional flavor variations include cocoa powder dusting, almond or peppermint extract, and cinnamon or cardamom in sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 35
- Sugar: 9
- Sodium: 5
- Carbohydrates: 9
- Protein: 0.2
Keywords: aquafaba, vegan meringue, vegan marshmallow, chickpea water, vegan cookies, egg-free dessert, gluten-free, plant-based sweets