You wont believe it until you see it. The juice from just one chickpea can makes 2 full trays of beautiful meringue. Whipping the juice takes about 15 minutes in an automatic mixer before they form soft peaks that look and taste exactly like egg whites. I mean look at this!!! (I think i could have mixed it a little more for firmer peaks).


So the juice from the chickpea is called Aquafaba which loosely translates to bean liquid. I warn you up front making these meringues takes 2 hours in the oven unattended. Which can be great a winter’s night to warm the room.



  • Liquid from one 15-ounce (400g) can of chickpeas (about ¾ cup)
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • (Optional) A little salt
  • 1 cup chocolate chips (Optional but recommended)


Pre-heat oven to 250 fahrenheit (120 celsius)

  • Pour the chickpea liquid into an electric mixed with a whisking attachment. Mix on medium for about 15 minutes or until stiff peaks form.
  • Gradually mix in the sugar, the vanilla and lastly the chocolate chips (Also add the salt of your using it)
  • Line one or more likely two large baking trays with parchment paper and using a spoon scoop heaps of the mixture onto the baking trays and simply bake for 90 minutes.
  • MAKE SURE you do not open the oven door during this time or they will sink.

These can be stored for about 3-5 days in an airtight container.