These Vegan Peppermint Meringue Kisses are decadent and literally melt in your mouth. They look pretty and are a great snack or you can put it in your hot chocolate for a wonderful chocolate and peppermint duo!

This is only made possible by Aquafaba, the water that comes from canned beans. Literally translated to bean water (Aqua=water and Faba=Beans) it can be used in a variety of vegan dishes as an egg-replacer in various desserts, egg whites in macarons, or even to make vegan mayonnaise. This is a relatively new discovery, so we are still exploring all it can do.

Traditionally meringue is made from whipping egg whites and sugar, but of course, egg whites aren’t vegan. So instead, you whip up aquafaba. And don’t worry, it won’t taste like beans.

You can add various extracts or flavors to the meringue. I went for peppermint extract, but you can also just use vanilla or add lemon flavoring. You can also use any colors you want. I colored mine a light pink and use red dye to make the swirls (if you need a vegan-friendly food dye, here is one). Be as creative as you want.

Jump to Recipe

Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.

Ingredients for Vegan Peppermint Meringues Kisses

• Aquafaba. This is the liquid from a can of chickpeas. You can also use navy beans or any other white bean, but I have had best results from chickpea aquafaba.
• Powdered sugar. This is to sweeten the meringue and also to thicken it. It does dissolve easier thn granulated sugar, though you can use it in a pinch. I used organic powdered cane sugar.
• Cream of tartar. This ingredient is used in meringue to stabalize the mixture. The acid makes it easier to whip up the mixture and hold its shape. You can also use a pinch of salt, lemon juice or or distilled white vinegar. But take note that if you add more liquid, you will have to add more powdered sugar to thicken it.
• Vanilla extract and Peppermint extract. This is to flavor it. You can also omit these and use another flavoring of choice, like lemon extract, cocoa powder, or coconut extract.
• Gel food coloring. This is optional. You can leave out any coloring and the meringues will still be pretty. They won’t be white, but more of a slight beige.

Procedure

First, strain and chill the aquafaba. This will firm it up slightly and make it easier to whip up. Add it to the bowl of a stand mixer with a whisk attachment. You also want to add the cream of tartar here as well.

Start whipping. Wait until it begins to foam, then add the sugar gradually, one tablespoon at a time. The mixture should turn glossier and become sticky, almost like marshmallow fluff. You can even taste it to see if it’s sweet enough for you, something you wouldn’t do if it was real eggs.

It should stick straight up in the air, like this:

This is when you can add flavorings and colorings. I added the peppermint and vanilla extract. Then add the color of your choice.

When the mixture is done, you can add it to your piping bag. If you don’t have a piping bag, you can use a plastic Ziploc bag with the end snipped off, but be warned, the mixture is sticky and it will make more of a mess. If you don’t want to buy disposable bags, there are reusable ones made out of silicone, as well. The brand I use you can get it here.

You want to keep the shape relatively small because it dries quicker in the oven. I kept them to 3/4″ to 1″ inch in length. The tip I used was a star tip.

You can do this over a silicone baking sheet or parchment paper. I did both and they both work fine. Just make sure if you use parchment paper, you put a little meringue on the four corners of the pan, so the paper doesn’t accidentally fly into your cookies.

Put the cookies in a 200°F because it will dehydrate the cookies to make them snap like a cracker. Just put it around 200-220°F.

How long you put it in there will depend on humidity levels and moisture in the aquafaba. Aim for 1 1/2 to 2 1/2 hours. Low and slow will be the key to success.

It will be soft once you take it out, so leave it on a cold counter for a few minutes before moving it. They crisp up at room temperature. Don’t leave them at room temp for too long because they will absorb the moisture in the air and become sticky. If this happens, quickly put it in an airtight container.

Storing it and Extra Tips

To store these Vegan Peppermint Meringues Kisses, I put it in an airtight container in the fridge, but that also depends on the humidity. Meringues are very sensitive to moisture and may become sticky due to the moisture in the air.

If there is little humidity where you are, you can leave it in an airtight container at room temperature. It can keep for two weeks. You can also freeze it and it will keep for two months.

These Vegan Peppermint Meringues Kisses can be eaten as a snack or added on top of hot drinks. They melt in your mouth and become a marshmallow-y texture.

Want more?

Try Out Similar recipes below:

• Chocolate Meringue Toadstools
• Vegan Cheesecake Brownies
• My Favoraite Hot Chocolate Recipe

I hope you enjoy this tasty dessert. If you tried out this recipe, comment below on your thoughts. I would love to hear from you!