Vegan Meringue Kisses

Amazing!!! So many firsts for me: using a hand mixer, making meringues, using a piping bag, and only the second time using aquafaba, which I got from cooking chickpeas on the stovetop a while back. I thought the aquafaba was too runny and I wasn’t sure this would work… but omg they’re the perfect texture. I love the lemon in this. I am usually too intimidated by baking, but so glad I tried this recipe. Would definitely make again!

PUL Team - Sept. 14, 2025, 9:36 p.m.

Eeeeek 🥰 this is so exciting to hear, Sara, how special to hear about all of the firsts! Happy baking and cooking ✨

I just tried making this with aquafaba from cooking chickpeas, but it must have been too low of a protein concentration because it beating the mixture for a long time never got as airy as the photos, and it would separate with the watery part at the bottom. Is there a way to make sure my aquafaba will work next time? Do I need to reduce it or just use a can of chickpeas instead of cooking them myself?

PUL Team - Aug. 15, 2025, 2:58 a.m.

Hey Maria, thanks so much for sharing your experience and for giving the recipe a try! We personally used the aquafaba from a jar of chickpeas, but homemade aquafaba can work. The main consideration is that it often needs to be reduced to match the thicker consistency of canned. If yours looks rather thin, you can reduce it slightly on the stove beforehand (until thickened) to help with structure.

We also recommend making sure your bowl and beaters are completely clean and grease-free, as even a tiny bit of oil can stop the aquafaba from forming stiff peaks. Hope this helps for now 🫶

Maria N. - Aug. 17, 2025, 4:37 p.m.

Hi! I tested with the jar of chickpeas and it worked beautifully. The consistency of the aquafaba from the jar was noticeable much thicker and reminded me of egg whites, so now I know what to look for if I do it again with home-cooked chickpeas. Thanks! They turned out really yummy and were a great use for my new piping tips set I wanted to play with!

Thank you so much for the recipe - they turn out really delicious and light! I have one question: after they sit for a while (about 10 hours after baking), they seem to get softer again. Have you experienced this?

PUL Team - Aug. 9, 2025, 5 p.m.

Heyy Zhu, we're so glad you enjoyed the recipe! Meringues can soften a bit over time because humidity draws moisture back in. Storing them in an airtight container helps keep them crisp longer. We've also heard that placing a few uncooked rice grains in the container helps absorb any moisture ☺️

These are amazing! They turned out just like "real" merengues. I had lots of aguafaba saved up, so I decided to make a 1 1/2 batch. Oh boy, it made A LOT! I couldn't bake it all so I saved the leftover batter in the fridge. It makes a wonderful light topping for a chocolate pudding or something. 😄 Next time I know that a little bit of aguafaba goes a long way and will make a single batch. 🤣 Thank you for the excellent recipe!

PUL Team - Feb. 13, 2025, 12:42 a.m.

So happy to hear they turned out great, Terhi! Aquafaba really does go a long way. love the idea of using the extra as a topping ✨

I made sub substitutions, which made me really doubt whether this would work out. The aquafaba seemed to be softer than the pictures and I honestly thought it would just melt in the oven, but I just needed to *trust the process*. They came out great! I left them in the oven overnight, just in case. So so cute.

These meringues are fabulous!
two things I want to mention here (from my experience making the meringues):
1. The "batter" smelled like aqua faba (which worried me a bit)
but don‘t worry, the aqua faba scent will evaporate in the oven.
2. I made these for friends a few days before meeting them. unfortunately, I didn‘t put them in an airtight container which led to "rehydrated" meringues (sticky to the touch) after two days laying on my kitchen table.
I‘ve put them back in the oven at 100 degrees celsius for 10- 15min and they were as good as new!

Maybe these insights will help someone:)

PS: I’ve let my non-vegan friends try these and they couldn‘t taste a difference;)

PUL Team - Feb. 4, 2024, 3:27 a.m.

Hey there, Eva, thanks a bunch for taking the time to share your experience with the meringues. It's so appreciated! In case it helps with your refreshed batch, the meringue kisses can be stored in an airtight container on the counter for up to 2 weeks 🤗

Lpved trying out a recipe with aquafaba. Thank you for teaching me. Meringue was good.

Made these yesterday and they are delicious!! I had to swap cream of tartar for baking powder and a little bit of baking soda cause I didn't have the cream but it still tastes really good 🤍

Should the Acquafaba be cold or room temperature?

PUL Team - Aug. 15, 2023, 5:59 p.m.

Hey Chiara, either can work but you may find that room-temperature aquafaba becomes stiff quicker in step five 🙂

Chiara Negri - Aug. 22, 2023, 6:33 p.m.

Thanks ❤️

This recipe was my first time using aquafaba and ever tasting or making meringue! These meringue kisses have a delicate, crunchy outer layer, and the inside just melts in your mouth. Fair warning: You will be tempted to eat the whole batch in one go!

PUL Team - July 27, 2023, 3:07 a.m.

Oh, DeAnna, we're so thrilled the recipe was enjoyed! How exciting to use aquafaba for the first time too 🤩