Vegan meringue is possible and so easy with chickpea brine (aquafaba). These easy vegan meringue cookies are perfect for the holidays; they're light, airy, sweet and taste just like the real thing. These cookies are also gluten-free.
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.
Transfer the mixture to a piping bag fitted with either an open star attachment or a round tip. Pipe kisses 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 kisses 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 a week.
A light dusting of cocoa powder, powdered sugar or vanilla sugar are a lovely garnish. You can also add a dusting of chopped hazelnuts, pistachios, or drizzle melted chocolate on top once cooled.
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