How To Make Vegan Meringue Cookies
Recipe: https://recipestripper.com/recipes/f09b0325-fa75-4f92-88b8-214c099a1dcd
Original source: https://www.thekitchn.com/vegan-meringue-cookie-recipe-244024

Harness the egg-replacing power of aquafaba (aka chickpea water) to whip up easy vegan meringue cookies.
Yield: 36 (1-inch) meringue cookies
Total time: PT0S

Ingredients
- 1  (15-ounce) can low-sodium garbanzo beans (do not drain)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated, demerara, or turbinado sugar, preferably vegan
- 1  vanilla extract
- 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.