Eggless PB & J Meringues

Substitute eggs with aquafaba to make ridiculously light and yummy meringue dessert sandwiches.


  • 3/4 cup of the liquid from a can of room-temperature unsalted chickpeas (aquafaba)
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 3 tablespoons freeze-dried raspberries/strawberries, coarsely ground
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 tablespoons heavy cream


  1. Preheat oven to 200°F, and line two cookies sheets with parchment paper.
  2. Add aquafaba (chickpea liquid) to the bowl of a stand mixer. Whisk on high for 15 minutes until stiff peaks form. Then add the sugar, 1 spoonful at a time, followed by the vanilla. Turn off mixer, and gently fold in freeze-dried strawberries.
  3. Transfer meringue mixture to a piping bag, and place dollops spaced an inch apart on a lined baking tray.
  4. Bake for 2 hours, or until meringues have completely dried and are firm. Allow to cool completely to room temperature.
  5. For peanut butter cream, beat together butter and peanut butter with an electric mixer. Slowly add sugar, followed by spoonfuls of heavy cream, until mixture is light and fluffy.
  6. Pipe butter cream onto the base of one meringue, and top with another. Enjoy right away!