Aquafaba is the starchy, protein-containing liquid left from cooking or canning chickpeas. Its foaming ability comes from low-concentration proteins and soluble carbohydrates that form films around air bubbles; sugar and a small amount of acid improve those films and slow collapse. Food chemist Hervé This at the Institut national de la recherche agronomique INRA has explained how protein and polysaccharide interactions stabilize culinary foams, which applies to aquafaba-based meringues. Cook-researcher J. Kenji López-Alt of Serious Eats has tested practical techniques for whipping and baking aquafaba to obtain consistent results.
Preparing and measuring aquafaba
Use the liquid from canned chickpeas or reserve the cooking water from dried chickpeas. For consistency, reduce watery aquafaba gently on the stove to concentrate solids until a viscosity similar to egg white is reached; avoid boiling or prolonged high heat that can denature proteins excessively. Typical starting proportions used by experienced cooks are about three tablespoons of aquafaba to replace one egg white. Chill the liquid before whipping; cold aquafaba whips to volume more reliably.
Whipping and stabilizing the foam
Whip on medium speed until soft peaks form, then add a small acid such as cream of tartar or a few drops of lemon juice to lower pH and encourage stronger protein networks. Add superfine sugar gradually after soft peaks to increase viscosity and film strength; for a French-style meringue aim for roughly equal volumes of whipped aquafaba and sugar by spoon, while for Swiss or Italian styles dissolve sugar into warmed aquafaba or create a hot sugar syrup to pour in, which yields a glossier, more stable result. Be patient when adding sugar—too fast or too early prevents volume development.
Avoid overbeating, which causes drainage and collapse, and bake at low temperature to dry the meringue without browning. Texture and shelf life will depend on sugar level and baking method: Italian and Swiss techniques produce firmer, longer-lasting meringues than a simple French-style whip.
Using aquafaba for meringue has cultural and environmental relevance: it supports vegan baking traditions and reduces reliance on animal products, while also valorizing a byproduct of legume processing. Practically, results vary by chickpea variety, canning liquid composition, and handling, so small-scale tests and adjustments will yield the most reliable, repeatable vegan meringues.