Meringues with Aquafaba

Meringues with aquafaba are the most iconic application of aquafaba and a benchmark for its foaming power. When whipped correctly, aquafaba produces stable stiff peaks and bakes into light, crisp meringues — entirely without eggs.

This recipe is designed for consistent results in professional pastry or industrial R&D environments.

Ingredients (for about 30 small meringues)

  • 150 g chilled aquafaba (approx. equivalent of 5 egg whites)
  • 150 g caster sugar (superfine)
  • 2 g cream of tartar or 1 g citric acid (optional, for foam stability)
  • 2 g vanilla extract (optional)

Method

  1. Prepare the aquafaba:
    Chill aquafaba to 4 °C. Cold aquafaba whips faster and holds more air.
  2. Start whipping:
    In a clean, grease-free bowl, whip aquafaba on high speed until it forms soft peaks (about 3–5 minutes).
  3. Stabilise:
    Add cream of tartar or citric acid while whipping to strengthen the foam network.
  4. Add sugar gradually:
    Reduce mixer speed to medium and slowly incorporate sugar, 1 tablespoon at a time, allowing it to dissolve fully before adding more. Increase speed again and whip until glossy stiff peaks form.
  5. Pipe and bake:
    Transfer the meringue mixture to a piping bag. Pipe small shapes (about 3–4 cm diameter) onto parchment-lined trays. Bake at 90 °C (fan off) for 1.5–2 hours, until completely dry.
  6. Cool and store:
    Let cool fully on the tray. Store in an airtight container at ambient temperature, with a desiccant pouch if available.

Professional Tips

  • Ensure bowls and whisks are completely grease-free for maximum volume.
  • For industrial batches, maintain consistent aquafaba concentration (1.2–1.3 g/ml) to ensure reproducible foam performance.
  • Sugar should be fully dissolved to avoid weeping during storage.
  • Meringues are hygroscopic: store in low-humidity environments.

Key Takeaways

  • Aquafaba whips into stable foams that replicate egg whites
  • Produces crisp, light meringues suitable for patisserie and large-scale production
  • Requires precise whipping, sugar incorporation, and low-temperature drying
  • Demonstrates the foaming power of aquafaba in its purest form

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