Heather's Vegan Meringues
Description
Chickpea liquid (aquafaba) stands in for egg whites in this simple, 3-ingredient recipe for vegan meringue cookies.
Ingredients
•
3/4 cup aquafaba
•
1/2 cup white sugar
•
1 teaspoon vanilla extract
Directions
1
Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2
Beat aquafaba in a large bowl with an electric mixer on high speed until stiff peaks form, 10 to 13 minutes. Whisk in sugar, 1 heaping tablespoon at a time, until well combined. Whisk in vanilla.
3
Pipe or drop tablespoonfuls of the mixture onto the prepared baking sheets.
4
Bake in the preheated oven until firm to the touch, about 70 minutes. Let sit on the baking sheets for 2 minutes then transfer to wire racks to finish cooling, about 25 minutes.