Serves 40
135 min
Vegan Meringue Cookies
Recipe GLPReb09ff19ddf5f2
Delicate, crispy vegan meringue cookies made with aquafaba whipped to stiff peaks and flavored with cardamom. These dairy-free cookies have a light, airy texture and a subtle spiced sweetness. Perfect for those following plant-based diets.
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Ingredients
½ cup aquafaba (liquid from canned chickpeas)
½ cup superfine sugar
¼ teaspoon ground green cardamom
¼ teaspoon cream of tartar
Directions
Preheat your oven to 250°F (120°C). Line two large baking sheets with parchment paper.
Pour the aquafaba into a clean, dry mixing bowl. Add the cream of tartar and beat with an electric mixer on medium-high speed for about 8–10 minutes, until stiff peaks form and the mixture resembles glossy, white meringue.
Gradually add the superfine sugar while continuing to beat on medium-high speed, adding about 1 tablespoon at a time. This should take another 3–5 minutes. The meringue should become even stiffer and more voluminous.
Gently fold in the ground cardamom until evenly distributed throughout the meringue.
Transfer the meringue to a piping bag fitted with a medium star or round tip. Pipe small dollops (about 1 inch in diameter) onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake for 90–100 minutes, until the cookies are pale, firm to the touch, and crisp. The cookies should not brown significantly; they should remain nearly white or very pale cream in color.
Turn off the oven and crack the door slightly open. Allow the cookies to cool in the oven for at least 30 minutes before removing them to a wire rack to cool completely. Store in an airtight container for up to one week.
