These egg- and dairy-free vegan meringue cookies are a unique take on traditional meringue. This is a failsafe dessert that will impress without the need for egg whites.
Ingredients
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar (optional)
Instructions
- Preheat your oven to 200°F (95°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, pour in the aquafaba. Using an electric mixer or a stand mixer, whisk the aquafaba on medium-high speed until it becomes frothy and foamy.
- Add the cream of tartar (if using) to the aquafaba and continue to whisk on medium-high speed until soft peaks form. Soft peaks are achieved when the mixture holds its shape but the peaks fold over when the whisk is lifted.
- Gradually add the granulated sugar to the aquafaba, about one tablespoon at a time, while continuing to whisk. Make sure each addition is well incorporated before adding more sugar.
- Continue whisking until stiff peaks form. Stiff peaks are achieved when the mixture holds its shape and the peaks stand upright when the whisk is lifted.
- Gently fold in the vanilla extract until evenly incorporated.
- Spoon or pipe the meringue mixture onto the prepared baking sheet, forming individual meringue cookies or shapes.
- Place the baking sheet in the preheated oven and bake for approximately 1.5 to 2 hours, or until the meringues are crisp and dry. The baking time may vary, so keep an eye on them to prevent burning.
- Once done, turn off the oven and leave the meringues in the oven to cool completely. This helps them dry out and retain their shape.
- Once cooled, the vegan meringues are ready to be enjoyed!
Nutrition Facts
- Calories: 41
- Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Sugar: 10g
- Protein: 0g
- Sodium: 9mg
