Aquafaba Meringue Cookies

Just like egg whites, Aquafaba gets light and billowy when whipped!

Ingredients:

  • 1 cup Aquafaba (the liquid from a 19 oz can of chickpeas, preferably low sodium or unsalted)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup white sugar
  • Food color (optional)

Directions:

  1. Preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
  2. Add the aquafaba to a mixing bowl along with the vanilla extract and the cream of tartar. Beating with electric mixer on high speed.
  3. Very slowly add sugar, one spoonful at a time as you whip. (You may need to stop and scrape off any sugar that has stuck to the sides of the bowl.)
  4. Continue to beat, stopping every now and then to check the meringue. When stiff peaks hold in the meringue without it collapsing, they are ready — after about 6–6 1/2 minutes.
  5. Swirl in a drop or two of food coloring if using. Mix completely for uniform color, or make marble streaks by not mixing thoroughly.
  6. Use a spoon to drop the meringue in even mounds onto the prepared baking sheet.
  7. Bake 1 1/2–2 1/4 hours, rotating the baking sheet halfway through the baking time. (If the meringues are small or you want a chewy center, opt for less time. If they are large or you prefer a meringue that is crunchy all the way through, cook longer.)

Store in a cool dry place. They are best eaten that day, but if the weather is hot and dry (not humid), they can last a few days.

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