Vegan Meringue Cookies
Get ready for delicious vegan meringue cookies made from leftover liquid from the can of chickpeas!
Welcome back to Scrappy Cooking! What if I told you that the water left behind in a can of chickpeas is liquid gold? It’s called aquafaba, and in plant-based cooking it can be used to mimic the properties of egg whites. You can use aquafaba to make plant-based mayo, egg-free French toast, delicious chocolate mousse, or vegan meringue, among other things!
For many people aquafaba is just a waste product, and using chickpea water in a dessert may feel… daunting. But the whole point of my Scrappy Cooking series is to take food items that usually get thrown away and turn them into tasty and nutritious recipes.
Why You’ll Love This Recipe
- Making these vegan meringue cookies costs next to nothing! Aquafaba is virtually free, and you’ll be surprised how much volume it can get from being whisked.
- Just like the “real” meringue, these cookies are light and low on calories, yet full of flavor!
- With only four ingredients, these vegan meringue cookies are dairy-free, egg-free, gluten-free, soy-free and nut-free! It sounds almost too good to be true, and yet somehow they work.
- It’s the kind of dessert that goes with anything. Have these cookies on their own, eat them with fresh fruit, or coat them in melted chocolate.
- They are so simple to make! A few minutes of prep, and then all you have to do is wait patiently. Perfect for anyone who doesn’t want to spend hours in the kitchen!
How to Make This Recipe
First, preheat the oven to 250F and line a baking sheet with parchment paper. Meringue is baked at low heat for a long time to achieve that lovely crumbly texture.
Add aquafaba and cream of tartar to a bowl. Beat them together using a handheld mixer of a stand mixer until the liquid begins to turn into white foam. It should take approximately 2 to 3 minutes.
Continue to mix as you gradually add sugar to the bowl, along with the vanilla. Don’t rush this part, add sugar in small increments. Keep mixing until you achieve stiff peaks with your meringue. Do you know how to test if it’s ready? Tip the bowl over your head and if the contents stay in, you’ve done it! It’s risky but very exhilarating when you succeed.
Scoop the meringue into a piping bag and pipe approximately 30 meringue shaped cookies. Alternatively use a tablespoon to scoop out the meringue onto the baking sheet. Those peaks should keep their shape as you do it.
Bake until the cookies have set and are slightly browned, approximately 90 minutes. Allow them to cool down and enjoy!
Hack It!
- If you want to jazz up your vegan meringue cookies, add some rainbow sprinkles before you place the baking sheet in the oven.
- Another way to add an extra flavor to your cookies is to dip them in chocolate or drizzle some chocolate on top.
- You can also play with the shapes. For example, if you have piping bag attachments, you could create vegan meringue cookies that resemble churros.
- If you opened a can of chickpeas just to make this recipe, you can use them for this amazing vegan roast beef recipe, or this buffalo chicken dip.
Store This Recipe
Store in an airtight container for up to one week. It’s important to let your vegan meringue cookies fully cool down before adding them to a container, otherwise condensation might ruin the texture.
Other Recipes You’ll Love
- Vegan Magnolia Bakery Banana Pudding
- Stale Bread Chocolate Cake
- Vegan Pumpkin Latte Brownies
- Vegan Pecan Pie
- Aquafaba Chocolate Pudding
If you loved this recipe, I’m pretty sure you’re going to love my upcoming cookbook! The PlantYou Cookbook has over 140 recipes, including breakfasts, lunches, dinners and desserts! I worked really hard over the course of two years to create a cookbook that would have a wide variety of recipes all in one place. It’s available to preorder, and if you order now, you get access to nearly $200 worth of freebies!
For even more delicious and EASY vegan recipes, check out PlantYou Planner! It’s a digital meal planner with new recipes added every week and new plans dropping every Thursday. The meal plans are fully customizable, allowing you to choose dishes and set the number of servings. We also provide a list of substitutions for soy-free, gluten-free, and nut-free diets. With over 500 recipes, you’re guaranteed to enjoy your daily meals!
The Recipe: Vegan Meringue Cookies
Ingredients
- ½ cup aquafaba
- ⅓ cup white sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
Equipment
- Hand mixer or stand mixer
Instructions
- Preheat the oven to 250F and line a baking sheet with parchment paper.
- Add the aquafaba and cream of tartar to a bowl. Either using a handheld mixer of a stand mixer, beat until the liquid begins to foam, approximately 2 to 3 minutes.
- While continuing to mix, gradually add the sugar to the bowl, along with the vanilla. Keep mixing until you achieve stiff peaks with your meringue. Scoop the meringue into a piping bag and pipe into approximately 30 meringue shaped cookies. Alternatively use a tablespoon to scoop out the meringue onto the baking sheet.
- Bake until the cookies have set and are slightly browned, approximately 1 and a half hours. Allow them to cool completely before storing in an airtight container for up to one week.
Can’t wait to make this!
Have you tried this recipe with Maple Syrup or Honey? If so…equal substitution?
I haven’t – I’m sorry!