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vegan meringue cookies

Vegan Meringue Cookies

Print Recipe
A delicious vegan meringue cookie made from aquafaba!
Course Dessert
Cuisine French
Keyword aquafaba, easy vegan dessert, egg free, gluten free, low waste, scrappy cooking, vegan meringue, zero waste
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 30
Calories 8.9
Author carleigh

Equipment

Ingredients

  • ½ cup aquafaba
  • ⅓ cup white sugar
  • ¼ tsp cream of tartar
  • ½ tsp vanilla extract

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.

Nutrition

Calories: 8.9kcal | Carbohydrates: 2.2g | Sodium: 0.1mg | Potassium: 4.3mg | Sugar: 2.2g | Calcium: 0.1mg | Iron: 0.1mg