Basic Vegan Meringue Cookies
Prep time
Cook time
Total time
Nobody will know the difference between this aquafaba meringue and traditional meringue made with egg whites!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Dessert
Cuisine: Vegan
Serves: 16 cookies
Ingredients
- 6 T. aquafaba (brine from a can of salt-free chickpeas)
- ⅛ t. cream of tartar
- Pinch sea salt
- ½ - 1 t. vanilla, or other flavoring of choice
- ½ cup white cane sugar
Instructions
- Preheat oven to 225 degrees F and line a large baking sheet with parchment paper.
- In an electric mixer with a whisk attachment, beat the aquafaba, cream of tartar, and salt on high until stiff peaks form. This could take anywhere from 6 to 15 minutes, depending on your mixer.
- With the mixer still running, add the flavoring and gradually pour in the sugar, stopping once or twice to scrape down the sides of the bowl.
- Transfer the meringue to a large plastic bag with a corner snipped off or a pastry bag, and squeeze meringue onto baking sheet in circular motions to make 2-inch cookies.
- Bake about 1 hour, then allow to cool completely on the baking sheet. Cookies will crisp more while cooling. Enjoy!
Notes
If you try these and decide you'd prefer a denser cookie, next time simmer the aquafaba in a pot on the stove for 30+ minutes to reduce the liquid by half. Place it in a jar in the fridge for a few hours to allow it to cool before using it.
This meringue is like traditional meringue in that it gets sticky when exposed to humidity. I recommend making it on a sunny day and storing the cookies in an air-tight container.
This meringue is like traditional meringue in that it gets sticky when exposed to humidity. I recommend making it on a sunny day and storing the cookies in an air-tight container.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/12/17/peppermint-meringue-cookies/