Vegan Meringue Cookies
Vegan Meringue Cookies are made in the same style and methods of traditional meringue, but instead of egg whites, we use “aquafaba” which is the name of the liquid that is found in cans of chickpeas/garbanzo beans. This starchy liquid is perfect for whipping into a meringue since it is capable of trapping air just like egg whites can. Some meringue recipes call for cream of tartar to act as a stabilizer, but that won’t be needed in this recipe.
It is most helpful to use a stand mixer if available, for the aquafaba has to be whipped for a long time, but a hand mixer works as well.
Ingredients
Vegan Meringue Cookies
- 3/4 cup aquafaba (liquid from 1 can of chickpeas)
- 1/4 cup and 2 Tbs sugar
- 2 tsp vanilla extract
Directions
- Drain the liquid from your can of chickpeas into a measuring cup. Reserve the chickpeas for later cooking in another recipes.
- Add the aquafaba to a measuring bowl or bowl of a stand mixer.
- Set your mixer to the highest speed and whip the aquafaba for about 7-8 minutes or until stiff peaks form
4. Mix in the sugar about 1 Tbs at a time, continuing to mix on the highest speed for another 7-8 minutes. The meringue mixture should be very glossy.
5. Mix in the vanilla and blend well.
6. Preheat the oven to 250ºF
7. Line two baking sheets with parchment paper
8. Using a tablespoon, measure out your meringue cookies onto the baking sheets, evenly spaced apart.
9. Place the cookies in the oven and back for an hour and a half to two hours or until the cookies are firm to the touch.
10. Remove from the oven and allow to cool completely before enjoying.
Leftovers may be stored in an airtight container at room temperature for up to 5 days.
Nutrition Information
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