Vegan Meringue Cookies!
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Meringues are light and airy, with a just-right sweetness, and they melt in your mouth with their crisp-tender texture.
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Liquid from 1 can of chickpeas
1/4 tsp cream of tarter
1/2 cup sugar of choice
1/2 tsp vanilla
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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.
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Drain a can of low sodium chickpeas, which will give you about 3/4 cup of aquafaba. Add 1/4 tsp of cream of tarter.
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Using a stand or hand mixer, beat on medium speed to soft peaks, about 3 minutes.
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While continuing to beat, gradually add in the sugar and vanilla.
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Continue to beat to stiff peaks on medium speed, 5 to 7 minutes more. Note: You can now use this as vegan whipped cream.
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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.
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Transfer to a piping bag and pipe onto the baking sheet into 1-inch rounds, or scoop onto the baking sheets in tablespoon rounds.
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Bake until completely dry to the touch, about 1 hour. Larger meringues with require 1 to 1 1/2 hours.
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Remove the meringues from the oven and cool completely before using or storing.
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