Aquafaba Vegan Meringue Mushrooms

PREP: 45 minutes (plus 2 hours baking) | YIELD: Approx. 2 dozen mushrooms


PREP: 45 minutes (plus 2 hours baking)

YIELD: Approx. 2 dozen mushrooms

  • (1) 15-ounce can Chickpeas (Garbanzo Beans), ¾-1 cup of liquid (room temperature)
  • ¾ cup Sugar
  • 1tsp. Vanilla Extract
  • Cocoa Powder
  • 3 to 4  100% Cacao Unsweetened Chocolate Squares, melted (for attaching stems to caps)



  1. Preheat oven to 200 degrees.
  2. Line two half sheet pans with parchment paper.
  3. Strain the chickpeas through a strainer, reserving the liquid.
  4. In an electric mixer fitted with a whisk attachment, beat liquid on high to stiff peaks.
  5. Slowly add the sugar, one tablespoon at a time, until glossy.
  6. Add extract and incorporate.
  7. Add meringue mixture to a pastry bag fitted with a round ¼ – ½ inch) tip, depending on preferred size of mushrooms.
  8. Holding the bag vertical, pipe out long stems vertically, about ¾-1 inch each.
  9. Next, pipe out the same number of round caps, about the size of a penny or quarter, depending on the size of the stem.
  10. Lightly dust with finely sifted cocoa powder.
  11. Bake in oven 2 hours.
  12. Remove meringues to a rack to cool completely.
  13. Using a sharp paring knife, gently slice top off each stem.
  14. Place chocolate squares over a bowl of very hot water, stirring until melted. Cool slightly.
  15. Using a small spatula, spread melted chocolate over level top of a stem and attach a mushroom cap. Allow chocolate to harden.
  16. Store in airtight container at room temperature.


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