Vegan Meringue Cookies

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squirting cookies of Vegan Meringue Aquafaba is the fancy name for the juice, or brine, to come out of a jar of beans. You know, the stuff that everyone throws away. But someone discovered it can be whipped and has the same consistency of egg whites! Which means all sorts of desserts can be created with it, including meringue cookies.

I decided to try it. I really liked the taste, which was almost like the real thing, but with a slightly earthier undertone. But they ended up coming out hard and had no middle. So they came out like hollow hard sugary crusts. They rose fine and shaped up just like a meringue would, but they did not survive the bake...

I don't know whether it's a flaw of this recipe (and of aquafaba generally) or if I over-baked them, but I will try again at a lower temp or baking time, and hopefully that would make a difference.

Prep Time: 15 mins

Cook Time: 1 hour

Yield: 3-4 Dozen Cookies or 1 Pie Top

Source: website: a little insanity

Link: https://alittleinsanity.com/vegan-meringue-recipe-made-with-chickpea-brine/

Ingredients:

6 Tbsp Aquafaba (juice from a can of chickpeas) room temperature
1/2 tsp cream of tartar
3/4 cup sugar
pinch of salt
1 tsp vanilla extract

Steps:

Preheat oven to 250 degrees F.

Line cookie sheet with parchment paper.
Take the cup of sugar into a coffee grinder or other good quality food processor and grind up the sugar until it is super, super fine.

Add Aquafaba with the cream of tartar to a bowl and use the mixer

Whisk on Medium-High until the mixture begins to foam. It literally looks just like egg whites.

While whisking, add in the sugar 1 tablespoon at a time until it is all dissolved.

Add in the pinch of salt, and, as it thicken add the vanilla.
Continue mixing until glossy, stiff peaks form. This can take anywhere from 7-12 minutes.
Prepare a pastry bag or other icing delivery vehicle, such as a plastic bag with the tip cut off, and fill it with the meringue.

Pipe cookies onto the lined cookie sheet with your implement.
The recipe says to cook for 40-45 minutes at 250 degrees F, then shut off oven and leave in oven, undisturbed, for another hour. Apparently it's important to not open it for an hour; I did not do that and maybe it's why mine failed, so if you try it, do this step. Then, remove them from oven and let cool before storing in an airtight container.

Vegan Meringue cookies on parchment paper

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