Aquafaba Meringue Cookies
Just like egg whites, Aquafaba gets light and billowy when whipped!
- 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)
- Preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
- Add the aquafaba to a mixing bowl along with the vanilla extract and the cream of tartar. Beating with electric mixer on high speed.
- 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.)
- 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.
- Swirl in a drop or two of food coloring if using. Mix completely for uniform color, or make marble streaks by not mixing thoroughly.
- Use a spoon to drop the meringue in even mounds onto the prepared baking sheet.
- 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.