Name: Vegan Aquafaba Meringues
Total time: 2 h 45 min
Ingredients: ¾ cup (5¼ ounces/149 grams) organic sugar; 4 ounces (½ cup) aquafaba; 2 teaspoons cornstarch; ¾ teaspoon vanilla extract; ¼ teaspoon cream of tartar; ⅛ teaspoon salt

Why This Recipe Works

We hoped whipped aquafaba would bake into ethereal vegan meringues. Unfortunately, our early attempts weren't uplifting. Our meringues deflated and developed a mottled surface and hollow centers. We could attribute some of our trouble to the organic sugar, which is generally coarser than conventional table sugar, so it wasn't fully dissolving. Looking for a solution, we reminded ourselves that while aquafaba might behave like egg whites under some circumstances, it's not the same ingredient. So instead of whipping the aquafaba to soft peaks before adding the sugar, as with egg whites, we heated the aquafaba, dissolved the sugar in it, and then whipped the mixture to stiff peaks. This eliminated the mottling. Then, since we also didn't need to worry about overwhipping, we experimented with long mixing times. Taking the mixture beyond just “stiff peaks” and to a denser, taffy-like texture gave us tunnel-free cookies that held their shape during baking. These meringues rivaled their egg-based counterpart for delicacy and elegance—and outdid them for ease.

Before You Begin

Do not use Progresso brand chickpeas for the aquafaba; it doesn't whip consistently.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 225 degrees. Line 2 rimmed baking sheets with parchment paper. Microwave sugar and aquafaba in bowl, whisking occasionally, until sugar is completely dissolved, 30 to 60 seconds (mixture should not begin to bubble). Let mixture cool slightly, about 10 minutes, then whisk in cornstarch.

Using stand mixer fitted with whisk, whip aquafaba mixture, vanilla, cream of tartar, and salt on high speed until glossy, stiff peaks form, and mixture is sticky and taffy-like, 9 to 15 minutes. Place meringue in pastry bag fitted with ½-inch plain tip or large zipper-lock bag with ½ inch of corner cut off. Pipe meringues into 1¼-inch-wide mounds about 1 inch high on prepared sheets.

Bake for 1 hour, switching and rotating sheets halfway through baking. Turn off oven and let meringues cool in oven for at least 1 hour. Remove from oven and let cool completely before serving, about 10 minutes. (Cooled meringues can be stored in single layer in airtight container at room temperature for up to 2 weeks.)