The other magical thing?
These cookies require just three ingredients!
But did you know that you’ve got the option to also use the liquid in the can?
Chickpea liquid, aka aquafaba, is a wonderful stand-in for egg whites in all sorts of recipes.
They’re also quite low in calories-and delicious, of course!
Tips for Making Vegan Meringue Cookies
1.
When whipped, the aquafaba looks exactly like whipped egg whites.
The next step is to add a stabilizeryou can use cream of tartar or sugar.
Our recipe calls for sugar since we also want to sweeten the cookies.
Seal the bag almost completely, leaving a small space to squeeze out any remaining air.
Then squeeze the meringue into 1 1/2-inch cookies, about 1/2 inch apart.
Turn off the oven and leave the meringues in, with the door closed, for 1 hour more.
Both versions are low in calories, but our vegan meringue has just 5 calories per cookie!
Vegan meringue cookies are a wonderful light treat on their own and also nice served with fresh fruit.
Add vanilla (or almond) extract and beat for 1 minute more.
Place a dot of the meringue under each corner of the parchment paper to secure it to the pan.
Snip off a bottom corner to make a 3/4-inch-wide opening.
Bake the meringues on the upper rack until they are dry and crispy, 1 1/2 to 2 hours.
To make ahead
Store in an airtight container for up to 2 weeks.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
