Looking for an eggless meringue alternative? Here is everything you have always wanted to know about Vegan, Egg-Free Meringue Cookies made with Aquafaba!
Author: A Baking Journey
1Can of Chickpeas - Liquid OnlyEquivalent to about 200ml - 3/4 cup
75grams (1/3 cup)Caster Sugar
1teaspoonCream of Tartar
Note that this recipe will make about 3 trays of cookies. Divide the quantities accordingly if you want to make less.
Preheat your oven on 120'C / 250'F.
Place the liquid of 1 can of chickpea (aquafaba) in the clean, grease free bowl of your stand-mixer (or same process with a hand-mixer) with a whip attachment.Add the Cream of Tartar, then slowly start whipping. Gradually increase the speed of your mixer.
When the liquid starts to get foamy, slowly and gradually add the Caster Sugar while continuing to beat. Increase the speed to high, and keep whipping until stiff peaks form. This will take about 5 minutes or more. Check that all the sugar has dissolved by rubbing a bit of the meringue between your fingers. You shouldn't feel any grain.
Optional: add the food colouring if desired.
Line a baking tray with a baking mat or baking paper. Transfer your aquafaba meringue into a large piping bag with your choice of piping tip. Pipe the meringue cookies as your chosen size and shape.
Place the baking tray in the pre-heated oven and bake for 1 hour (more if you make large meringue cookies). Turn off the oven and leave the meringue to cool down completely, for about another hour. They should feel dry and hard. Directly place into an air-tight container (see note 1).
If you will be using these eggless meringues to decorate a cake or a tart, make sure to place them on it only right before service. Otherwise, the moisture of your cake/tart will make your meringue become soggy and eventually, they will melt.
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com