These aquafaba meringue mushrooms are crispy, sweet, and irresistible! Store them in an airtight container until you're ready to unleash meringue mushroom awesomeness at your next party.

Meringue Mushrooms [Vegan]

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  • 1 cup aquafaba (liquid from a can of chickpeas), divided
  • 1/2 teaspoon vanilla, divided
  • 1/4 teaspoon cream of tartar, divided
  • 1/2 cup, plus 1 tablespoon organic cane sugar, divided
  • About 1 tablespoon cocoa powder, divided
  • About 1 cup vegan chocolate chips, divided


  1. Place two racks in the mid-to-top area of your oven.
  2. Heat the oven to 200°F.
  3. Line two cookie sheets with a silicone baking mat or parchment paper.
  4. Pour the aquafaba through a strainer to remove impurities.
  5. Combine half the aquafaba, vanilla, and cream of tartar in a large metal mixing bowl or in the bowl of a stand mixer. Beat with an electric mixer on medium-high power, or use the stand mixer to whip to a froth. Add about one tablespoon of sugar and keep beating. Keep beating and adding sugar a little at a time until all the sugar is added.
  6. Beat until the meringue holds stiff peaks. This can take 5-10 minutes, occasionally more. When in doubt, keep beating. You can't overbeat aquafaba.
  7. Pipe the meringue onto the baking sheets.
  8. Dust with cocoa.
  9. Bake for about 2 hours. About halfway through, switch the cookie sheet positions in the oven to ensure even baking. The meringues will feel dry and fairly firm to the touch when they're done.
  10. Let the meringues cool completely before moving to a plate.
  11. Repeat with the remaining half of the ingredients. While this batch bakes, melt the chocolate and assemble the first batch into mushrooms.


You can get 1 cup of aquafaba from a 15-ounce can of no-salt-added chickpeas, or 2 cups from cooking 1 pound of dried chickpeas from scratch. When the mushrooms are assembled and the chocolate is completely cooled, store at room temperature in an airtight container. They'll keep for a week.

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  • Aquafaba


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