Light, airy, and chocolatey perfection, these vegan chocolate meringue cookies made with aquafaba are the ultimate guilt-free treat. Easy, fun, and totally delicious!
Who says vegans can’t have meringue? These chocolate meringue cookies are here to prove the haters wrong! Light, crispy, and full of cacao goodness, they’ll melt in your mouth and make you do a happy dance. Plus, they’re made with aquafaba (aka chickpea magic), so you can impress your friends with your plant-based wizardry.
These vegan chocolate meringue cookies are light, airy, and full of rich chocolate flavor. The secret ingredient? Aquafaba, the liquid from a can of chickpeas! Don’t panic. I promise your cookies will not taste like garbanzo beans. Pinky swear.
Vegan Chocolate Meringue Cookies
Ingredients
- 1 cup aquafaba (liquid from a can of unsalted chickpeas)
- ¼ teaspoon cream of tartar
- ¾ cup granulated sugar
- ½ teaspoon vanilla extract:
- 2 tablespoons Sunwarrior Cacao powder (sifted)
Instructions
- Preheat your oven to 200°F
- Line two baking sheets with parchment paper.
- Pour the aquafaba into a clean, grease-free mixing bowl.
- Add the cream of tartar.
- Using an electric mixer, whip the aquafaba on high speed for 5-8 minutes, until stiff peaks form. The mixture should look glossy and hold its shape when you lift the beaters.
- Continue whipping while adding the sugar one tablespoon at a time.
- Whip for another 3-5 minutes until the mixture is thick and glossy.
- Gently fold in the vanilla extract and sifted cacao powder. Be careful not to deflate the meringue while mixing.
- Transfer the meringue to a piping bag fitted with a star tip, or use a spoon to drop dollops onto the prepared baking sheets. Leave about 1 inch between cookies.
- Bake in the preheated oven for 1.5 to 2 hours. The cookies should feel dry and crisp when touched.
- Turn off the oven and let the cookies cool inside the oven with the door slightly ajar to fully dry out.
- Once cooled, store the cookies in an airtight container at room temperature. They will stay crisp for up to a week.
Tips:
Make sure your mixing bowl and beaters are grease-free to ensure the aquafaba whips properly.
Sift the cocoa powder to avoid clumps in the meringue.
If your meringue deflates slightly when adding the cocoa, whip it briefly on low speed to restore some volume.
Congratulations, cookie wizard! You've turned chickpea juice into chocolate clouds of joy. Serve these to your crew or keep them all to yourself—we won’t tell. Enjoy!
