This basic meringue recipe can be used to make cookies and pie toppings. The liquid from any cooked beans can be used as aquafaba—just make sure it’s thick and has a viscosity similar to egg whites.
¾ cup aquafaba (liquid from 1 15-oz. can chickpeas or white beans)
¼ tsp. cream of tartar
¾ cup granulated or cane sugar
½ tsp. vanilla extract

  1. Beat aquafaba and cream of tartar with electric stand mixer or electric beaters 5 to 6 minutes, or until stiff peaks form.
  2. Beat in sugar ¼ cup at a time, then beat 3 to 4 minutes, or until meringue is thick and glossy and stiff peaks form.
  3. Beat in vanilla extract.
  4. Use immediately to make meringues (scoop onto parchment-lined baking sheet and bake 1 to 1½ hours at 200˚F) or use in other desserts.

Calories: 75
Protein: 0 g
Total Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 19 g
Cholesterol: 0 mg
Sodium: 1 mg
Fiber: 0 g
Sugar: 19 g