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]

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Cooking 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 liquid.
  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 spoon the mixture onto the baking sheet.
  6. Bake for 1 hr 45 min at most on the upper rack. You don’t want them to get golden or browned at all because it will ruin the flavor.
  7. Allow them to cool for 10 minutes before carefully peeling them off of the parchment paper.


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