Vegan Meringue Cookies are a delightful and innovative dessert for those seeking a vegan alternative to traditional meringue. Made from the liquid of cooked chickpeas, aquafaba provides a unique texture that mimics egg whites, making it an ideal ingredient for creating light, fluffy cookies.
It’s astonishing how well aquafaba whips up to substitute egg whites in these meringue kiss cookies perfectly. These eggless meringues stand head-to-head with their traditional counterparts in texture and taste!
Welcome!
These adorable little cookies are perfect for special occasions. And what makes them so unique is that they are vegan!
I find it so amazing that they are made from the garbanzo bean liquid and that there are no egg whites in this fabulous meringue.
As some of you know I like to test recipes to death. I’ve been experimenting with these cookies so much that I feel like I’m part of the America’s Test Kitchen team!
My husband jokes that I’m so obsessed with perfecting these cookies, I might just lose my mind over them!
Making these cookies can be a bit tricky. It’s crucial to follow my instructions closely to achieve that perfect cookie. Working with meringue always adds a layer of challenge to any recipe.
It’s imperative to leave the cookies in the oven after baking on rainy days to help them dry out properly. I discovered this when I tried storing sticky cookies in an airtight container; they lost their moisture quickly.
Yes, meringue does tend to absorb moisture like a sponge on humid days.
But, make sure to read the post thoroughly so you’re completely ready to take on this cookie challenge! 🙂
My friend Susie, a former restaurant owner, introduced me to these incredible Vegan meringue cookies. I was completely unaware of them until she shared her enthusiasm. My curiosity was piqued; I just had to snag her recipe.
She got her initial instructions from Anthony Williams, but honestly, it was more of a rough guide than a full recipe. It simply involved using the liquid from a can of chickpeas and mixing in sugar. However, I discovered that the quantity and fluid type can differ depending on the chickpea brand!
Determined to perfect it, I dove into a world of experimentation. This recipe and the accompanying post culminate with numerous trials and batches I’ve baked!
Vegan Meringue Cookies
You can make these treats for any occasion with just a handful of ingredients. I made them for Valentine’s Day with the red stripes, but I make them for Christmas or any holiday. Adding the dye to the side of a piping bag is easy, and the results are so fun.
Why You’ll Love These Meringue Kisses
- Eco-Friendly Ingredient: Aquafaba, the star ingredient, is a sustainable choice, making these cookies a favorite for environmentally conscious consumers.
- Vegan-Friendly: These cookies are perfect for vegans, as they contain no animal products, offering a delightful treat without compromising dietary preferences.
- Unique Texture: The combination of aquafaba and cream of tartar creates a light and airy texture, closely resembling traditional meringues.
- Delicious Flavor: With the addition of vanilla extract, these cookies boast a rich flavor.
- Simple Ingredients: The recipe uses basic, easily accessible ingredients like sugar and vanilla, making it easy for anyone to try baking them.
- Allergy-Friendly: These meringue cookies are great for those with egg allergies, providing a safe and delicious alternative to egg-based desserts.
I’ll Answer a Few Questions You May Have
Aquafaba is typically made from the liquid of cooked chickpeas, as it has the ideal consistency and properties for mimicking egg whites. While the liquid from other cooked beans can be used in a similar way, it may not yield the same results and is less commonly used for this purpose.
Soft peak egg whites are beaten egg whites that form soft, gentle peaks when the beaters are lifted. They’re not entirely stiff but hold their shape momentarily and back after a few seconds.
Stiff peaks refer to egg whites beaten until they are very firm and hold their shape firmly without collapsing. When the beaters are lifted, the peaks stand up straight without drooping.
Several factors can prevent achieving stiff peaks in meringue. Moisture from equipment that isn’t completely dry can interfere with the meringue’s formation. Omitting Cream of Tartar often leads to softer peaks, and adding an excessive amount of sugar can also hinder the formation of stiff peaks.
Meringue kisses often crack due to uneven or excessive heat during baking, which causes the outside to set too quickly while the inside expands and cracks. Another common reason is residual moisture in the meringue mixture, which can lead to instability and cracking as it bakes.
Keep in mind that meringue doesn’t like to wait around – it’ll start to deflate if you don’t use it quickly. So, it’s best to get it into your recipe as soon as possible.
Meringue kisses should be stored in an airtight container at room temperature to maintain their crisp texture. Keeping them away from humidity is essential, as moisture can make them soft and chewy.
Yes! Beet juice is a great alternative to red food coloring.
Yes, to ensure that your cookies don’t crack and that they bake thoroughly, I highly recommend leaving them in the oven with the heat off for at least an hour or until the oven has cooled off. This allows them to dry out totally.
It’s best if you can fit them all on one sheet. But you can place the second sheet in the refrigerator while the other is baking. If you’re cramped, you can place them both in the oven but switch their places out midway.
These cookies do not spread on the baking tray. This is good news, since you can pretty much pipe all the meringue on one baking tray!
Here are the Ingredients:
- Aquafaba: Acts as a vegan substitute for egg whites, providing structure and the ability to whip into a foam, essential for the cookie’s base.
- Cream of Tartar: Helps stabilize the aquafaba foam, ensuring the meringue holds its shape and texture during baking.
- Vanilla Extract: Adds a rich, aromatic flavor to the cookies, enhancing their overall taste.
- Caster Sugar: This sugar is an ultra-fine sugar. It dissolves easily into the aquafaba, adding sweetness and helping to create a glossy, stable meringue texture.
How to Make Meringue Cookies
Step 1 – Gather All Ingredients
The whipping of the meringue can be a bit intense, so it is best to gather and measure all your ingredients before you begin.
Step 2 – Line a Baking Tray
Line a flat baking try with parchment paper.
Step 3 – Preheat Oven
Preheat your convect oven to 210 degrees. This is a low and steady baking process.
Step 4 – Make Meringue
Drain the garbanzo beans and measure out the fluid for your cookies. Place aquafaba in your mixer along with cream of tartar and vanilla. Make sure all your equipment is thoroughly dry.
Whip for about 6 – 8 minutes (at speed 6 on your mixer) until soft peaks form. This is a solid peak, but the tip will fall over after a few seconds.
Now, you will add small spoonfuls of the caster sugar and beat thoroughly after each addition. After adding the sugar, increase your speed to the highest level. Beat anywhere between 4 – 8 minutes to achieve stiff peaks. You can turn the bowl upside down, and the aquafaba will not move. Also, when you place your beater in the mixture and pull it out, the peaks will be stiff, and the tips will not fall over.
Step 5 – Pipe Meringue
You can use a large Ziploc plastic baggie and cut off about a 1/2-inch hole in the corner of the bag. Or you can use a pastry bag. I used a tip for the first batch I photographed, but I highly recommend using a pastry bag and having a hole in the bottom.
If you like, place food dye inside your pastry bag in vertical lines going up the bag. This will make pretty red streaks of color in your meringue.
Place the aquafaba in your pastry bag, making sure to fold over the top of the bag like a cuff. After adding the meringue, fold the bag back up to the top of the bag and twist it to seal the meringue inside the bottom half of it.
When piping your meringue, I found you want your pastry bag to be perpendicular to the cookie tray so you don’t get a lopsided cookie. Then, place the tip pretty close to the parchment paper and squeeze your bag. As you squeeze, lift the bag and release the meringue from the cookie shape. It is a little tricky, but starting close to the parchment paper will give you a good base for the kiss shape.
Step 6 – Bake Cookies
They will bake for an hour and a half if you make small cookie kisses. After baking, leave the cookies in the oven for at least an hour and a half while the oven cools. I highly recommend that once the oven is at room temperature, you can remove the cookies. Leaving them in the oven ensures all the moisture is gone and dry, preventing cracking.
Key Essentials Checklist for Perfect Vegan Meringue Cookie Kisses
- Dry Equipment: Ensure all equipment is completely dry, as any moisture can prevent the aquafaba from whipping properly and forming stiff peaks.
- Use Quality Aquafaba: Ensure that the aquafaba is somewhat thick.
- Gradual Sugar Addition: Slowly add sugar while whipping to maintain stability and achieve glossy peaks.
- Achieve Stiff Peaks: Whip the aquafaba until stiff peaks form for the perfect meringue texture.
- Add Cream of Tartar: This stabilizes the aquafaba, helping the meringue hold its shape.
- Flavor with Vanilla Extract: A dash of vanilla enhances the flavor without affecting the texture.
- Piping Technique: Use a steady hand and consistent pressure for uniform cookie kisses.
- Low and Slow Baking: Bake at a low temperature to dry out the cookies without browning them.
- Leave Cookies in Oven After Baking: Let them cool inside the oven to prevent collapse and maintain crispness. Please make sure to do this step, unless you live in the dessert or a very dry climate!
Vegan Meringue Cookies
Ingredients
- 6 tbsp garbanzo beans liquid Drain liquid from a garbanzo bean can and capture the liquid and measure.
- ¼ tsp vanilla extract
- ⅛ tsp cream of tartar
- ½ cup Bakers sugar This is a fine baking sugar
Instructions
- Gather All IngredientsThe whipping of the meringue can be a bit intense, so it is best to gather and measure all your ingredients before you begin.
- Line a Baking TrayLine a flat baking try with parchment paper.
- Preheat OvenPreheat your convect oven to 210 degrees. This is a low and steady baking process.
- Make MeringueDrain the garbanzo beans and measure out the fluid for your cookies. Place aquafaba in your mixer along with cream of tartar and vanilla. Make sure all your equipment is thoroughly dry.Whip for 6 – 8 minutes (at 6 on your mixer) until soft peaks form. This is a solid peak, but the tip will fall over after a few seconds.Now, you will add small spoonfuls of the caster sugar and beat thoroughly after each addition. After adding the sugar, increase your speed to the highest level. Beat anywhere between 4 – 8 minutes to achieve stiff peaks. You can turn the bowl upside down, and the aquafaba will not move. Also, when you place your beater in the mixture and pull it out, the peaks will be stiff, and the tips will not fall over.
- Pipe MeringueYou can use a large Ziploc plastic baggie and cut off about a 1/2-inch hole in the corner of the bag. Or you can use a pastry bag. I know I used a tip for the first batch that I photographed, but I highly recommend just using a pastry bag and having a hole in the bottom.If you like, place food dye inside your pastry bag in vertical lines going up the bag. This will make pretty red streaks of color in your meringue.Place the aquafaba in your pastry bag, making sure to fold over the top of the bag like a cuff. After adding the meringue, fold the top of the bag back up to position and twist it to seal the meringue inside the bottom half of it.When piping your meringue, I found you want your pastry bag to be perpendicular to the cookie tray so you don’t get a lopsided cookie. Then, place the tip pretty close to the parchment paper and squeeze your bag. As you squeeze, lift the bag and release the meringue from the cookie shape. It is a little tricky, but starting close to the parchment paper will give you a good base for the kiss shape.
- Bake CookiesThey will bake for an hour and a half if you make small cookie kisses. After baking, leave the cookies in the oven for at least an hour and a half while the oven cools. I highly recommend that once the oven is at room temperature, you can remove the cookies. Leaving them in the oven ensures all the moisture is gone and dry, preventing cracking.
- StorageOnce the cookies come out of the oven, store them immediately in an air-tight container. This step is essential if you are baking on a rainy day!
Nutrition
Here are other cookie recipes:
Whether vegan or not, you’ll love these little meringue cookies. It’s super cool that a delicious vegan alternative to meringue cookies exists!
Happy Baking!
Photo Credits: MyPhotography.com
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