Vegan Meringue Cookies
These vegan meringue cookies have only 3 ingredients and are super easy to make. The perfect vegan dessert that crunchy & melts in your mouth. Love cooking with Aquafaba!
Servings 100 cookies
Calories 7kcal
Ingredients
- 3/4 Cup Aquafaba* the liquid from one can of low sodium or unsalted chickpeas
- 1 Cup Granulated Sugar
- 1 Teaspoon Pure Vanilla Extract
Instructions
- Preheat oven to 250 Degrees F.
- Line 3-4 sheet pans with parchment paper
- In the bowl of a standing mixer pour the Aquafaba
- Mix with the whisk attachment on medium-high speed until the mixture turns white and creamy. About 3-5 minutes
- Slowly add the sugar and the vanilla
- Mix on high speed until stiff peaks form. About 4-5 more minutes
- Cut the corner of a zip top bag. Insert a star tip if you'd like
- Place the meringue inside the bag
- Shape into cookies
- Place into the oven at 250˚ F and immediately reduce the heat to 175˚ F
- Bake for 2 hours then turn off the heat and let cool in the oven another 45-60 minutes. This prevents them from cracking
- Remove and let cool on the baking sheets
- They will be light, crisp and airy
- Serve or store in an airtight container
Notes
Aquafaba is the liquid inside a can of chickpeas. Simply drain the can of chickpeas into a container.
Nutrition
Serving: 1cookie | Calories: 7kcal | Carbohydrates: 2g | Sugar: 2g