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Clean recipe · thekitchn.com

How To Make Vegan Meringue Cookies

Harness the egg-replacing power of aquafaba (aka chickpea water) to whip up easy vegan meringue cookies.

Original recipe: thekitchn.com

Yield:
36 servings
Total:
0 sec
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Ingredients

  1. 1 (15-ounce) can low-sodium garbanzo beans (do not drain)
  2. 1/4 teaspoon cream of tartar
  3. 1/2 cup granulated, demerara, or turbinado sugar, preferably vegan
  4. 1 vanilla extract
  5. Sprinkles or food coloring, for decorating (optional)

Instructions

  1. Prepare for baking: Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside.
  2. Drain the chickpeas: Drain off the liquid from the can of garbanzo beans through a strainer into a measuring cup. Save the chickpeas for another use. You should have about 3/4 cup of the liquid, known as aquafaba.
  3. Whip the aquafaba: Place the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed to soft peaks, about 3 minutes.
  4. Flavor the meringue: While continuing to beat, gradually add in the sugar and vanilla. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.
  5. Pipe the meringues: If you would like to color the meringues, add food coloring at this point. Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds. Alternatively, you can scoop the meringues onto the baking sheets in tablespoon rounds. Decorate with sprinkles if desired.
  6. Bake until dry: Bake until completely dry to the touch, about 1 hour. Larger meringues with require 1 to 1 1/2 hours.
  7. Cool and store: Remove the meringues from the oven and cool completely before using or storing.