Pioneer Woman Aquafaba 101 is an easy vegan meringue cookie made with chickpea liquid, sugar and vanilla, ready in just over 2 hours. That makes it a solid pick for egg-free baking, allergy-friendly desserts or plant-based holiday treats, since three simple ingredients do all the work.
Whipping the aquafaba on high for a full 6 minutes before adding sugar is what decides whether these meringues hold their shape or collapse. If you rush it, the foam won’t reach soft peaks, and the cookies spread flat instead of staying crisp.
Heather Christo bakes these at just 200°F for nearly 2 hours, which dries them slowly until they’re crisp outside and slightly chewy inside. That low temperature is what sets them apart from most aquafaba meringue recipes, since higher heat kills the marshmallow center.
Pioneer Woman Aquafaba 101
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes2
hours18
kcalWhipped chickpea liquid, sugar and vanilla shaped into cookies and dried in a low oven until they shatter into sweet, cloud-like bites.
Ingredients
1 can (15 oz.) garbanzo beans, the liquid only, at room temperature
1/2 c. granulated sugar
2 tsp. vanilla extract
Directions
- Preheat the oven: Preheat your oven to 200°F, then line 2 sheet pans with parchment paper so they’re ready to go.
- Whip the aquafaba: Pour the liquid from the garbanzo beans into your mixer with the whisk, then whisk on high for about 6 minutes until soft peaks form.
- Add the sugar: Slowly add the granulated sugar while whisking on high for another 4 to 5 minutes until you have stiff peaks that hold their shape.
- Add the vanilla: Add the vanilla extract at the very end, then whisk until it blends completely into the meringue.
- Shape the cookies: Pipe or spoon the meringue onto the prepared sheet pans by the mounded spoonful, since these won’t spread during baking.
- Bake low and slow: Bake for 1 1/2 to 2 hours until lightly crisp, then let them cool on the pans because they stiffen as they rest.
- Store: Once completely cool, store the meringue cookies in a cool, dry place to keep them crisp.
FAQs
Can I use liquid from other beans besides chickpeas?
You can use the liquid from white beans, black beans or even soybeans, since all legumes produce aquafaba. Still, chickpea and white bean liquid work best because their mild flavor keeps meringues from tasting beany.
How long do aquafaba meringue cookies last?
These keep for about 1 week in an airtight container stored in a cool, dry spot. Humidity is their enemy, so avoid the fridge because the moisture will make them sticky and soft.
Can I make the meringue batter ahead of time?
Whipped aquafaba deflates quickly, so you should pipe and bake the cookies right after mixing. If you want to prep ahead, drain and measure the liquid, then refrigerate it for up to 3 days before whipping.
Do I need a stand mixer or can I use a hand mixer?
A hand mixer works fine, though it takes a few extra minutes to reach stiff peaks since the motor is weaker. Hold the mixer steady and scrape the bowl halfway through, because unwhipped liquid at the bottom means uneven cookies.
Why did my meringue cookies come out flat and sticky?
The most common cause is not whipping long enough before adding sugar, since soft peaks can’t support the weight. Another fix is to keep the oven door closed during baking, because opening it lets in humidity that prevents the shells from drying.
