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.

• 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)

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.

• 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.

• 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