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Peppermint Aquafaba Meringues 

Active time 15 mins
Total time 2 hrs, 15 mins

50 meringues 

With just a hint of peppermint, these delicate sweet meringues become a refreshing treat. This vegan version of the French classic uses aquafaba, the leftover cooking liquid from chickpeas or other light-colored beans, in place of egg whites. Don't worry though, the aquafaba has no detectable taste, so guests will be none the wiser when it comes to your plant-based ingredients.


  • Baking spray
  • 3/4 cup aquafaba (the drained liquid from a 15-oz. can of chickpeas)
  • 1/2 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1 teaspoon peppermint extract

Nutrition Information

  • calories 12
  • fat 0 g
  • satfat 0 g
  • monofat 0 g
  • polyfat 0 g
  • protein 0 g
  • carbohydrate 3 g
  • fiber 0 g
  • cholesterol 0 mg
  • iron 0 mg
  • sodium 0 mg
  • calcium 0 mg
  • sugars 3 g

How to Make It

  1. Preheat oven to 250 °. Line a baking sheet with parchment paper; spray lightly with baking spray.
  2. Combine the aquafaba and cream of tartar in the bowl of a stand mixer; beat on high until white and glossy, and soft peaks form, 2 to 5 minutes.
  3. With the mixer running, slowly add sugar to aquafaba mixture, 1 tablespoon at a time. Continue mixing until peaks are more defined and stiff, 10-15 minutes. Add peppermint extract to bowl; mix until incorporated.
  4. Transfer meringue mixture to a pastry bag, fitted with a ¼-inch round tip; squeeze 2-inch round mounds onto prepared pan, about 1 inch apart. Bake at 250 ° for 2 hours or until dry and firm to the touch.