When we heard that the liquid from a can of chickpeas could be substituted for egg whites to make meringue—a win for vegans and people with egg allergies—we had to try it.
When we heard that the liquid from a can of chickpeas (called aquafaba) could be substituted for egg whites to make meringue—a win for vegans and anyone who avoids eggs—we had to try it. We subbed 4 ounces of chickpea liquid for the four large egg whites called for in our Classic Meringue Cookies. For the best results, we also tweaked the method. We first heated the aquafaba and dissolved the sugar in it, since granulated sugar doesn’t dissolve in aquafaba the way it does in egg whites. After letting the mixture cool, we added the cornstarch. We then whipped the aquafaba mixture, salt, vanilla, and ¼ teaspoon of cream of tartar (for stability) for 9 to 15 minutes, until the mixture was sticky and taffy-like.