Say Goodbye to Egg Whites with Vegan Aquafaba Meringue Cookies

There is indeed a vegan meringue powder. It is known as a baking ingredient that is most often vegan and allergen friendly. It is used to replace eggs when making a classic meringue. You simply have to add water and mix it with the powder following the instructions. Then whisk it with the mixer until it becomes firm with stiff peaks.

Versawhip  is a thickener and stabilizer similar to egg whites or gelatin. It is a white powder made of soy protein that can produce a range of stabilized liquids and foams, like meringue or royal icing. You can best use it in a blender mixed with water to make a foam similar to the meringue. Versawhip is a proprietary protected formula created by the Kerry Group.

There are alternative ways to make vegan meringue recipes even if aquafaba (which is the chickpea liquid, chickpea brine, or chickpea water) is commonly used in vegan recipes.

You can make Vegan Meringue with Silken Tofu : Silken tofu can be whipped with sugar and vanilla extract to create a meringue-like consistency. To make this meringue, blend silken tofu in a food processor until smooth and creamy, then add in sugar and vanilla extract, and continue to blend until the mixture is light and fluffy.

The texture may not be as airy and foamy but rather creamy. However, it is still a good alternative to aquafaba meringue.

You can also make the recipe by replacing the aquafaba with the
Vegan Egg Replacer by Ener-G. Use 1/2 cup of the Ener-G, 1/4 cup of vegan sugar, and 2/3 cup of water. Follow the instructions of the recipe at the bottom of this post!

Aquafaba is the juice in a can of beans. Most people use the liquid from a can of chickpeas (also known as garbanzo beans). You can use the liquid from white beans or black beans as well, the bean water, but the texture is not entirely the same. This will result in different texture and consistency in your egg-free meringue and meringue cookies.

You can find Vegan Meringue and Vegan Meringue cookies, but they are not largely available. Start with your local vegan bakeries, then check the bakery department of your local grocery stores. I have found vegan meringue cookies but not freshly made; they were sold in plastic containers with an expiration date.

Store the aquafaba meringue cookies in airtight container for a week.

If you don’t want to make cookies, you can use the vegan meringue mixture as the regular meringue: in lemon pies, Eton Mess, Pavlova etc. Make mini lemon meringue pies for your kiddos, or a large vegan lemon meringue pie for adults!

There might be various reasons why the vegan aquafaba meringue is deflated:
1. Not Adding Sugar Gradually: You need to add the sugar slowly and gradually, about a tablespoon at a time. Continue to beat until the sugar has dissolved and blends nicely with the aquafaba mix. If you add the sugar too quickly, it can weigh down the meringue and cause it to deflate.
2. Overbeating: Overbeating can cause the proteins in the aquafaba to break down, leading to a deflated meringue. Make sure to stop beating the mixture when it reaches stiff peaks.
3. Incorrect Baking Temperature: Baking the meringue at too high of a temperature or for too long can cause it to deflate. Make sure to bake the vegan meringue mixture at a low temperature, about 225°F, for 1 hour and then let it cool for 30 minutes in the oven with the door closed.
4. Incorrect Piping: If the meringue is not piped into a stable shape, it can collapse during baking. Make sure to pipe the meringue onto a lined baking sheet with parchment paper and create a stable structure in your favorite shape(s).