Vegan Aquafaba Meringue

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Perfect vegan meringue that keeps its shape & doesn't go flat! Made with aquafaba, this egg-free meringue will surprise you. This light & airy aquafaba meringue can be toasted with a kitchen torch!

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Add aquafaba to the bottom of a large mixing bowl with cream of tartar or lemon juice. Beat for 7 minutes until it forms a stiff meringue.

Add vanilla & beat again for another minute before turning off the beater & making your agar agar syrup.

In a small saucepan, add water & agar agar & boil for 3 minutes. Then add sugar.

Boil for 3 more minutes stirring constantly. Immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium.

Beat the syrup into the aquafaba mixture for about 30 seconds until it is well incorporated & your meringue looks shiny.

Quickly top your pie with the meringue spreading it evenly over the top & making peaks by lifting up the spatula. Cool completely in the fridge.

Use a kitchen torch to toast the top of the meringue giving the peeks some golden-brown color.

Try it on my vegan lemon meringue pie & my vegan cranberry meringue pie!