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side view close up of coffee vegan meringues with coffee beans, on a grey background.
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5 from 4 votes

Coffee aquafaba meringues

These coffee aquafaba meringues are sweet, crunchy and full of coffee flavour. They taste just like regular meringues, you won't believe they are vegan!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: Austalian
Keyword: aquafaba, meringues, plant based, vegan

Equipment

  • Electric hand beaters or stand mixer
  • Piping bag with large star shaped nozzle (optional)

Ingredients

  • 2 tablespoon (10gms) good quality instant coffee
  • 2 tablespoon s (30mls) boiling water
  • ½ cup plus 2 table spoons (150mls) aquafaba - the liquid from one tin (15oz/420gms) chickpeas
  • 1 cup (220gms) castor sugar
  • ¼ teaspoon cream of tartar

Instructions

  • Put oven on 212°F (100°C) or lower if you can to preheat.
  • Line at least two large trays with baking paper.
  • If using, prepare you piping bag with a large star shape nozzle
  • Put the coffee in a small bowl and add boiling water, mix well to dissolve
  • Drain chickpea liquid into a bowl. Set aside chickpeas for another recipe. You should have approximately ½ cup plus two tablespoons (150mls) of aquafaba liquid.
  • Add cream of tartar. Beat well with electric hand beaters or in a stand mixer until firm soft peaks form.
  • Gradually add sugar, a few table spoons at a time, beating well between additions.
  • *It is important to beat the sugar in well to form soft peaks again in between adding more sugar. Don't be tempted to dump it all in an once or you will deflate your meringues.
  • Once all the sugar is well mixed in and you have soft peaks again, add about half the coffee mix. Beat well, then add the rest of the coffee mix. You should have firm, glossy mix that forms distinctive 'peaks' when you run the beaters through it. If not, keep beating.
  • If using, transfer the mix to a piping bag and pipe onto prepared baking trays. You may need to do this in two batches. If you are not using a piping bag spoon the mix onto prepared trays instead.
  • Pipe onto trays, you can make small stars or larger cookies as you prefer.
  • Bake for 1 and a half hours. Turn off oven and leave to cool completely with the door closed for maximum crunch (this can be overnight).
  • Remove from trays and enjoy! Lovely with a cup of coffee or some vegan or regular whipped cream. Delicious!

Notes

Like regular meringues these vegan meringues will start to interact with the air and go soft and sticky once they are cooked.  Best eating on the same day for maximum crunch. 
You can store them in a airtight container lined with baking paper, but they will become sticky and chewy the longer you leave them.