With only about 20 minutes of hands-on time, these no-effort vegan meringue cookies bake low and slow.
Meringue cookies are basically an easier version of macarons. They take a lot less effort, precision, and time! Meringue cookies also keep their gorgeous waves and adorable peaks, making them appear much more delicate than macarons.
Start out making your meringue just like you would if you were making vegan macarons: with aquafaba. Aquafaba is the liquid found in canned chickpeas. Aquafaba has about a third of the calories of the same volume of egg whites. When combined with cream of tartar, they whip into a froth and even hold stiff peaks just like whipped egg whites!
Whereas macarons have flavor naturally from the almond flour, vegan meringue is all looks and no taste if you don’t add any extract to it. I used vanilla for this recipe, but lemon or mint would be amazing!
This is what your aquafaba will look like when it’s time to add the sugar. The aquafaba is holding its shape and the peak is not disappearing into itself.
This is what your meringue will look like after all of the sugar is incorporated. Gotta love those stiff peaks! Add your flavoring and food coloring at this stage, if you’re using them.
Pipe out your meringue cookies. I piped some of mine over dried mint leaves. Those waves!
You can also add food coloring to your meringue. I made mine a pastel pink. Look at that major stiff peak!
The meringue cookies are easier to remove if you use a silicone mat or parchment paper. The cookies that I placed directly on the baking sheet stuck a little, but they did come off with a little bit of coaxing. I just slid a rubber spatula underneath to unstick them.
This is what they look like after baking! You will keep them in the oven for a total of 2 hours:
30 minutes at 200℉
Rotate the baking sheet
30 more minutes at 200℉
Turn off the oven
Sit inside the oven for 60 minutes
Some recipes say to bake them at 250℉ for 2 hours. In my oven, this majorly overbaked my meringue. You know your meringue is overbaked if it is a deep golden brown and sticky to the touch. If this happens, turn down your oven and reduce the baking time. Doing so ensures that the meringue cookies keep their color and crispy texture.
- 1 15-oz can of chickpeas
- ¼ teaspoon cream of tartar
- ¾ cup of sugar
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Preheat oven to 200℉
- Drain the liquid (aquafaba) from 1 can of chickpeas into the bowl of a stand mixer.
- Add ¼ teaspoon of cream of tartar.
- Mix on medium speed until you get stiff peaks (1-2 minutes).
- Pulse ¾ cup of sugar in a food processor to make it extra fine.
- Set the mixer on medium speed again and slowly add the sugar, 1 tablespoon at a time.
- After all of the sugar is incorporated, prepare your piping bag and nozzle.
- Pipe meringue into disks spaced about 2 inches apart from one another.
- Bake. At the 30 minute mark, rotate your baking sheet 180 degrees.
- Turn off the oven at the 60 minute mark. Allow the meringue to sit in the closed oven for an additional 60 minutes. Remove from the oven and allow to cool before transferring the cookies to a serving platter (or your mouth!)
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