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Lemon Meringue Cookies [Vegan, Gluten-Free]

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As summer approaches, create a sweet, light treat using this recipe for lemon meringue cookies! Using just a few ingredients and less than 30 minutes of prep time, you can make a delectable and classic vegan meringue thanks to the wonder ingredient aquafaba. We baked the meringue into cookies, but you could likely use it as the meringue for a baked Alaska or create a pavlova.

Lemon Meringue Cookies [Vegan, Gluten-Free]

Cook Time



  • 3/4 cup aquafaba (liquid from a can of chickpeas)
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon lemon extract (optional, or use another flavor)
  • 1/2 cup plus 2 tablespoons powdered sugar


  1. Preheat oven to 200°F.
  2. Drain the can of garbanzo beans to yield 3/4 cups of aquafaba.
  3. Pour the aquafaba, cream of tartar, and lemon extract into a bowl and beat until stiff peaks form (about 6 minutes).
  4. Add the sugar, one tablespoon at a time, and beat until just incorporated. Don’t overbeat or else the aquafaba will lose air and become liquidy.
  5. Using a spatula or spoon, place the aquafaba mixture gently into a piping bag and pipe 2-inch rounds onto a baking sheet lined with parchment paper about 2 inches apart. If you don’t have a piping bag, you can just spoon the mixture onto the baking sheet.
  6. Bake for 1 hr 45 min at most on upper rack. You don’t want them to get golden or browned at all because it will ruin the flavor. Allow them to cool for 10 minutes before carefully peeling them off of the parchment paper.





Simple and flavorful plant-based dinners and desserts. Maya is a photographer and a chef developing creative vegan recipes. She merges her background in visual arts with her love for healthy plant food. She is the author of the blog, Dreamy Leaf.



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