How To Make Vegan Meringue Cookies
Makes36 (1-inch) meringue cookies
Makes 36 (1-inch) meringue cookies
(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
Sprinkles or food coloring, for decorating (optional)
Measuring cups and spoons
Stand mixer with whisk attachment, or electric hand mixer
Piping bag and star piping tip
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.
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.
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.
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.
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.
Bake until dry: Bake until completely dry to the touch, about 1 hour. Larger meringues with require 1 to 1 1/2 hours.
Cool and store: Remove the meringues from the oven and cool completely before using or storing.