Easy Vegan Meringue Cookies Recipe
These Easy Vegan Meringue Cookies are light, airy, and completely plant-based, made using aquafaba—the liquid from canned chickpeas—as a perfect egg white substitute. Sweetened with powdered sugar and flavored with vanilla and optional beet powder for a subtle color, these meringues are baked low and slow for a crisp, melt-in-your-mouth texture. Ideal for a vegan dessert or snack, they store well and can even be frozen for longer enjoyment.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 cup aquafaba (water from about 2 cans of chickpeas)
- 1 tsp cream of tartar
- 1 3/4 cup powdered sugar
- 1 tsp vanilla extract
- Optional: 2 tsp beet powder
Instructions
- Preheat Oven: Preheat your oven to 220°F (104°C) and line an extra-large or two large baking sheets with parchment paper to prepare for baking the meringue cookies.
- Beat Aquafaba: In a large bowl, use a hand mixer or stand mixer to beat the aquafaba until it forms stiff, fluffy white peaks, similar to traditional egg-based meringue. This will take approximately 5-7 minutes.
- Add Cream of Tartar: Add the cream of tartar to the beaten aquafaba and continue beating for another 30 seconds to combine the mixture thoroughly.
- Incorporate Powdered Sugar: Gradually add the powdered sugar in increments of 1/2 cup while continuing to beat. Wait for each increment to fully incorporate before adding the next to maintain fluffiness, though the mixture will not be as fluffy as the initial beaten aquafaba.
- Add Flavorings: Mix in the vanilla extract and optional beet powder until they are fully combined into the meringue mixture.
- Pipe Meringue Cookies: Transfer the meringue into an icing bag fitted with a tip or a plastic bag with a snipped corner. Pipe 1 to 1 1/2 inch meringue cookies onto the prepared baking sheets, spacing them about 2 inches apart. If necessary, bake in batches.
- Bake: Place the baking sheets in the oven and bake for 1 hour. Rotate the pans every 15 minutes to ensure even cooking.
- Cool in Oven: After baking for 1 hour, turn off the oven but leave the meringue cookies inside to rest for an additional hour. This helps them dry out and achieve the perfect texture.
- Serve and Store: Remove the cookies from the oven and serve. Store leftover meringues in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months.
Notes
- Aquafaba is the cooking liquid from canned chickpeas and acts as an excellent vegan egg white substitute for meringue.
- You can find beet powder at health food stores or online; it adds a natural pink color and subtle flavor but is optional.
- Be patient when beating aquafaba—it may take several minutes to achieve stiff peaks.
- Ensure the baking sheets are lined with parchment paper to prevent sticking and facilitate easy removal.
- Rotating pans during baking prevents uneven cooking and browning.
- Storing meringues in a cool, dry place inside an airtight container maintains their crisp texture.
- Freezing is a great option for longer storage; just thaw at room temperature before serving.
Keywords: vegan meringue cookies, aquafaba meringue, eggless meringue, vegan dessert, plant-based cookies, aquafaba recipes, vegan baking
Find it online: https://reemcook.com/easy-vegan-meringue-cookies-recipe/
