Eggless Meringue Cookies à la Aquafaba!

  • Total Time: 70 minutes
  • Cook Time: 1 hour


  • ½ cup Aquafaba (chickpea liquid)
  • 1¼ cups icing sugar
  • 1 tbsp cornstarch


  • Pre-heat the oven at 150℃/300℉
  • Drain a can of chickpeas. Reserve the liquid.
  • Take ½ cup of the reserved liquid and, with a hand mixer, start whipping.
  • Add icing sugar in batches. All while mixing the Aquafaba.
  • When all the sugar is added, put in the cornstarch.
  • Whip the mixture until soft peaks are formed.
  • Transfer the mixture in a piping bag and, in a lined baking tray, start forming the shpae of meringue you want.
  • Bake at 150℃/300℉ for 1 hour.
  • Let the meringue cool and serve. Enjoy!