Pulse Tips

How to Make Meringue from Aquafaba

Aquafaba is the liquid from home-soaked or canned pulses, like chickpeas and beans. Substitute this magical liquid in place of egg whites to make a delicious meringue – which can then be used as an excellent pie or cake topper, mixed with chocolate for a decadent vegan chocolate mousse, or baked into hard meringue cookies. If you use the aquafaba from canned products, we recommend buying unsalted pulses.


-3/4 cup liquid from home-soaked pulses, or liquid from 1 15 oz. can unsalted chickpeas or beans (or 2tbsp. aquafaba to one egg, if replacing egg whites in existing meringue recipes)
-1 tbsp. sugar
-1/2 tsp. cream of tartar


-Strain canned or home-soaked chickpeas
-Whip liquid for 5-10 minutes with electric mixer
-When aquafaba begins to form soft peaks, add sugar and continue to whip until fully incorporated
-Add cream of tartar and continue to whip mixture until stiff peaks form (or mixture reaches your desired consistency)
-Add the raw (soft) meringue to pies or puddings, or bake it into hard meringue cookies

And of course, the pulses themselves can be used in dozens of other dishes! Browse recipes to help you use up those chickpeas or beans.

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+