Amy Webster, Food and Nutrition Coordinator with the Humane Society of the United States, promotes plant based eating -- with delicious recipes even non-vegans love. She stopped by to show us how to make cookies from the bean liquid you normally wash down your kitchen sink!
Vegan Meringue Cookies
A light, airy, delicious cookie with only four ingredients. Dairy, egg, and gluten-free.
- 3/4 cup aquafaba (liquid from one 15 oz. can of chickpeas – low sodium is best)
- 1 cup granulated sugar
- 1 Tbsp vanilla extract
- 1/4 tsp cream of tartar
- Drain the chickpeas and collect the liquid “aquafaba” removing any pieces of chickpeas. If possible, chill aquafaba in refrigerator for 1-2 hours. Save chickpeas for later use as desired.
- Preheat the oven to 220?F and line two baking sheets with parchment paper.
- Add aquafaba to mixing bowl for stand mixer (or electric hand mixer) and using whish attachment, whip on slow for 5 minutes. Once a foam forms, increase speed, add the cream of tartar, and beat on high for 5 more minutes. You should have soft peaks. Reduce speed to medium-high and slowly add the sugar, one spoonful at a time. Add the vanilla and beat on high for 5-7 more minutes.
- Using a piping bag (or spoon), pipe onto baking sheet as 1-inch rounds. Bake at 220?F for 90-120 minutes, until dry and easily lifted off parchment paper.
Tips for adding flavor and color to your meringues
- Any added flavoring or coloring should be oil-free, this is very important as oil will deflate aquafaba
- It is best to add flavor and/or coloring after you’ve whipped your aquafaba into peaks
- For chocolate flavor, add 2 tsp of Dutch processed cocoa after sugar is added and you’ve got stiff peaks, blend on low and be sure not to over blend.