Learn how to make these light and crispy vegan meringue kisses made with whipped aquafaba – only four ingredients needed to make these egg-free and fondant cookies!

  • serves: 100
  • prep: 25 min
  • cooking: 75 min


  • 120 ml / ½ cup aquafaba / chickpea brine, chilled
  • ½ tsp white or red wine vinegar
  • 125 g / ½ cup + 2 tbsp fine caster sugar
  • 1 medium beetroot, peeled


  1. Beet juice if you have a juicer. If you don’t have a juicer, coarsely grate it, place it in the middle of a muslin cloth and wring out all the juice. It should give about 3 teaspoons of juice, which is enough to give your meringue kisses a nice festive color.
  2. Line a baking sheet with a new sheet of baking paper (it is important that the surface is free of grease). In a large clean bowl (make sure there is no greasy residue, it is best to use a glass bowl for this) beat the chickpea water with an electric whisk or use a mixer on base until firm peaks are obtained.
  3. You may want to add ½ teaspoon of vinegar to stabilize the mixture, but it’s not absolutely necessary – you can make beautiful meringues without it. To test if the whipped chickpea water is ready, gently turn the bowl upside down. If the mixture does not start to slide, you can start adding sugar.
  4. Otherwise, continue to whisk until the mixture stays in the bowl when inverted. Start adding the sugar very slowly, tablespoon by tablespoon, whisking well after each addition. Continue until all the sugar has been added. Now the mixture should become beautifully shiny, thick and sticky – no different from an egg-based meringue, really. Preheat the oven to 100º C / 210º F.
  5. Take a clean ziplock / sandwich bag and run ½ teaspoon of beet juice inside, making sure it covers the inside of the bag and does not build up at the bottom.
  6. Now pour the meringue mixture into the bag – you may want to lay the bag on its side so that not all of the beet juice flows into the corner of the bag.
  7. Cut the corner of your filled bag – start with a small hole and expand it if necessary. Hold the bag perpendicular to the tray and press small spots of the mixture on the tray and remove quickly after each drop.
  8. Leave a little space around each drop, otherwise the drops may stick together. Bake for about 75 minutes, then switch off the oven but leave the tray with drops of meringue inside with the oven door slightly open for another 45 to 60 minutes so that the meringues dry completely. Store the meringues in an airtight container.
  9. Please note that the exact cooking time depends on the size of your meringues, so if you opt for a larger size, be sure to adjust the cooking time.