Vegan peppermint meringue kisses made with aquafaba (the liquid from a can of chickpeas) — bright, minty, and perfect for holiday gifting or party platters.
Aquafaba—the viscous cooking liquid left in a can of chickpeas—has become a kitchen favorite for vegan bakers. Its ability to whip into light, stable peaks makes it an excellent egg-white substitute for meringues, mousses, and frostings. These peppermint meringue kisses capture that airy texture and pair it with a refreshingly cool peppermint flavor and festive red stripes to mimic classic candy canes.
The finished kisses are crisp on the outside and tender inside, with a delicate melt-in-your-mouth quality. They make a wonderful addition to a holiday cookie tin, a topping for hot chocolate, or a petite edible gift. Because they’re dairy- and egg-free, these treats are suitable for vegan diets and for guests with egg allergies.
These meringues are straightforward to make, but there are a few small techniques that help achieve the best results. Use the liquid from a chilled can of chickpeas and a clean, dry bowl and whisk. Slowly incorporate powdered sugar so the aquafaba keeps its volume. If you want the traditional candy-cane look, paint a few red streaks inside the piping bag before filling.
The recipe yields many small kisses, so you’ll have plenty to share or to keep in an airtight container for several days. Because humidity can affect meringues, store them in a cool, dry place and avoid leaving them uncovered for long periods.
📖 Recipe
Vegan Candy Cane Meringue Kisses
60
30 minutes
2 hours
2 hours 30 minutes
These peppermint meringue kisses are light, festive, and entirely egg-free. They combine whipped aquafaba with powdered sugar and peppermint for a candy-cane flavored bite-sized treat.
Ingredients
- The liquid from 1 x 400 g / 14 oz can of chickpeas (aquafaba)
- 150 g / 1 ¼ cups icing (confectioners’) sugar
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- Vegan-friendly red food dye (small amount for stripes)
Instructions
- Preheat the oven to 100°C (210°F) and line two or three baking trays with greaseproof paper. Low, slow baking is key to dry the kisses without browning.
- Drain the liquid from the can of chickpeas into a large, clean, dry mixing bowl. Reserve the chickpeas for another use if you like. Chilled aquafaba whips better, so you can refrigerate it briefly before whipping if needed.
- Using an electric whisk or stand mixer, beat the aquafaba on high speed until it reaches soft peaks. This can take several minutes depending on your mixer.
- Once soft peaks form, gradually add the icing sugar a tablespoon at a time while continuing to whisk. Keep beating until the mixture reaches stiff peaks—the mixture should hold its shape when the whisk is lifted.
- Stir in the vanilla and peppermint extracts at the end, mixing gently so you don’t deflate the meringue.
- To create red stripes, open an icing bag and use a small spoon or clean paintbrush to paint thin red lines inside the bag, starting at the tip and stopping about one third of the way up. This will transfer the stripes to the meringues as you pipe.
- Fit the bag with a plain round or star nozzle, transfer the meringue into the bag, and pipe small kisses onto the prepared trays. Squeeze gently and pull up to form a peak; keep sizes uniform for even drying.
- Bake in the preheated oven for two hours. If your oven runs hot, prop the door open slightly with a wooden spoon to maintain a lower temperature and allow moisture to escape.
- After two hours, turn the oven off and leave the meringues inside to cool for another hour. This helps them dry fully and reduces the chance of cracking.
- The finished kisses should be crisp on the outside and slightly soft or marshmallow-like inside. Allow them to cool completely before storing.
- Store the meringues in an airtight container at room temperature. They will keep for several days, but humidity will soften them, so keep the container sealed and in a cool, dry place.
- Enjoy as a festive snack, dessert garnish, or edible gift.
Nutrition Information
Yield 60
Serving Size Per Meringue
Amount Per Serving
Calories 46
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Unsaturated Fat 1g
Cholesterol 0mg
Sodium 13mg
Carbohydrates 8g
Fiber 1g
Sugar 6g
Protein 1g