Plant-Based Meringue from The Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim

Plant-Based Meringue

This recipe still blows our minds. You mean the leftover liquid from a can of beans (called aquafaba) can be used to make desserts?! Most people pour their bean liquid down the drain. But surprise—it has enough protein to whip up just like egg whites. Voilà—plant based meringue! You can use this meringue as a base for everything from pancakes and pastries to meringue-topped pies and Almond Meringue Cookies. All without a hint of beany-ness. You can even use aquafaba to make Plant-Based Mayo.
Course Dessert
Cuisine American
Author Chad Sarno, Derek Sarno, and David Joachim


  • 1 can (14 ounces) no-salt-added chickpeas
  • ½ teaspoon cream of tartar
  • ½ cup semifine (see Pro Tip) organic cane sugar


  1. Strain the chickpea liquid into the bowl of an electric mixer. You should have about ½ cup.
  2. Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes.
  3. Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time. Blend about 4 minutes more, stopping and scraping down the sides of the bowl as necessary. The meringue is done when it holds its shape as the whip attachment is lifted. You should also be able to hold the bowl upside down without the meringue falling out. Continue whipping until you can do that. Otherwise, the meringue will not hold its shape when cooked.

Recipe Notes

Pro Tip: To make semifine sugar, grind it in a food processor or Vitamix for 10 to 15 seconds.

Excerpted from the book THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Reprinted with permission of Grand Central Life & Style. All rights reserved. Photos by Eva Kosmas Flores.