Easy Vegan Meringue Cookies
Chickpea brine (aquafaba) makes the base for these easy vegan meringue cookies. These are perfect for the holidays—light, airy, sweet and, best of all, taste just like traditional meringue cookies. These cookies are also made without flour and can be garnished and served in a variety of ways.
Servings 30 cookies
Calories 21kcal
Equipment
- Electric Stand Mixer or Hand mixer with whisk attachment
- Measuring cups
- Measuring spoons
- Piping bag and tip
- Flexible spatula
- parchment paper
- 2 Large Baking pans
Ingredients
- 1 398 ml can of chickpeas unsalted
- 1 ¼ cups powdered sugar
- ½ teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 250℉. Line two large baking sheets with parchment paper. Set aside.
- Drain the canned chickpeas, reserving the brine (aquafaba). In a large bowl or the bowl of a stand mixer fitted with a balloon whisk), add the chick pea brine (aquafaba), cream of tartar and beat on high until soft peaks form. A stand mixer will make this process faster, however a handheld electric mixer will work just fine.
- With the beater running, gently add the powdered sugar a couple tablespoons at a time until all the sugar is incorporated. Continue beating on high until glossy-stiff peaks form. Add the vanilla and mix until well incorporated.
- Transfer the mixture to a piping bag fitted with either an open star attachment or a round tip. Pipe cookies approx 2" around on your prepared baking sheets, making sure to keep about 1" between each kiss. If you don't have piping tips, simply cut a 2cm opening onto a piping bag or the corner of a firm plastic bag.
- Bake at 250°F for 60 minutes or until the cookies are hard on the outside, but not golden or browned. Note that they may retain a small amount of tackiness when you remove them from the oven; allowing them to cool for about 5 minutes will firm them up completely.
- Once cool to the touch, gently remove from the baking tray and place on a wire rack to garnish further if desired. Store the cookies in an airtight container for up to 5 days.
Notes
Storing: Cool completely before storing. Vegan meringue cookies can be packaged into an airtight container or sealed bag for storing or gifting. However, it's best to consume or gift these cookies on the same day they're made—like traditional meringue, these too will start to lose their crisp exterior by the second day. These will keep for up to 5 days in an airtight container at room temperature.
Flavour Options:
- Sandwich these cookies together with thick jam, peppermint frosting or ganache.
- Coat them in a chocolate drizzle.
- Dust them with vanilla sugar right out of the oven when they're still tacky.
- Use peppermint extract instead of vanilla.
- Drizzle dark chocolate and dust them with finely ground pistachios.
Nutrition
Calories: 21kcal | Carbohydrates: 5g | Sodium: 1mg | Potassium: 8mg | Sugar: 5g
