Easy vegan meringue cookies
Delicious cloud-like vegan meringues made without cream of tartar. Easy meringue recipe that contains aquafaba – the brine of chickpeas, caster sugar and a few drops of vinegar. Author: Krista, www.bunnymommycooks.com
    Servings Prep Time
    100cookies (approximately) 25min
    Cook Time Passive Time
    75min* (check notes) 40min* (check notes)
    Servings Prep Time
    100cookies (approximately) 25min
    Cook Time Passive Time
    75min* (check notes) 40min* (check notes)
    • 150ml of aquafaba – chickpea brine(150 ml can be obtained from 1 can of chickpeas)
    • 110g of caster sugar
    • 1/2teaspoon of white wine vinegar(or rice or apple vinegar)
    • vegan food coloring(optional)
    1. pour aquafaba in a completely clean bowl without any greasy residue;
    2. by using an electric whisk or a stand mixer beat the aquafaba until it starts to resemble beaten egg whites, but is still a bit unstable (takes about 5 minutes). At this point add vinegar and continue to beat until stiff peaks have formed (takes about another 5 minutes). To control if the mixture is stable enough, slowly turn the bowl upside down. If the mixture doesn’t start to slide around, you can begin adding the caster sugar;
    3. add the caster sugar tablespoon by tablespoon by continuing to beat the mixture – it’s very important not to add all the caster sugar at once, otherwise the mixture may deflate;
    4. once all the caster sugar has been added, in case vegan food coloring is used, carefully mix it in the meringue mixture. Otherwise, if food coloring is not used, simply turn off the mixer and heat the oven to 100°C/210°F (Important – do not set the temperature higher! Higher temperature can cause melting. That’s why it’s even safer to set it 2 – 3 degrees lower than indicated);
    5. while the oven warms up, line a baking tray with clean parchment paper and fill a Ziploc or pastry bag with the prepared mixture;
    6. cut off the corner of the bag and start to create meringues. Hold the bag perpendicular to the tray, squeeze out a bit of the meringue mixture by creating a small blob and then sharply pull the bag upwards away from the blob. In such a way the tiny sharp peak, typical to meringues, is created. Do not create the meringues too close to each other to avoid that they stick together;
    7. place the baking tray in the preheated oven and bake the meringues for 1h15min (Important – during the baking, do NOT open the oven door!);
    8. once the baking time is over, turn off the oven, slightly open the oven door, but keep the baking tray with the meringues still inside the oven for about 40 minutes, so that they dry out completely;
    9. once ready, place the meringues in an airtight container, where they will remain fresh for several days.
    Recipe Notes

    * baking time and waiting time depend on the size of your meringues. The indicated time is valid for meringues that are 3 – 4,5 cm/1.2 – 1.8” in diameter