Yep, They’re 😁Yum!😋
I’ve been making a ton of dishes with chickpeas (garbanzo beans) lately. They’re always a favorite, roasted with spices for a snack. I use them in so many dishes from humus to stew, but I’ve been afraid to actually start down that road and use the liquid from the can in anything, let alone a dessert . I’ve always been a little skeptical of the “magic liquid” called aquafaba that’s so popular as a vegan ingredient. Well, I am so glad I finally did and here I am, showing you a (barely) 4 ingredient super treat, Meringue Vegan Cookies! If you’re looking to lighten up, this is a great sweet and crispy treat that’s legit low cal, low-fat.
First of all, I have plenty of egg whites, thanks to my chickens. I’m also not a vegan, and egg whites are virtually non fat anyway. But then, why waste what’s just going down the drain? So here’s my version. Meringue Vegan Cookies! Oh my, was I missing out! These are the bomb 💣!! (Do people say that anymore? I think they should.)
These babies are super easy, light as a cloud ☁️ , fat-free and completely delicious! If you’re looking for a sweet treat that’s 99.9% guilt free 👹😇, give these a try. PS – you can use any flavoring you like, it’s just extract. From vanilla, rum, almond, chocolate, you name it!
Aquafaba
Aquafaba is the name of the liquid inside the can of chickpeas. It is what is left from the cooking process of the chickpeas. It’s a prized ingredient in vegan cooking, and now I know why! It’s not a protein rich food like egg whites, but it easily, whips up great and works in all kinds of recipes, including baking. To get the maximum amount our of the can, be sure to shake the can vigorously prior to opening it. In my opinion, it actually tastes better than meringue made with egg whites when it’s raw, plus no raw egg white guilt, if you suffer from that!
The liquid looks unappealing and brown. It’s shocking that it actually turns bright white after its been whipped.
The properties separate and you want to get as much out of the can as you can. Then, pour the beans into a mesh sieve with a bowl underneath to collect the aquafaba. I’m assuming you don’t store your canned goods in the refrigerator, but just in case, make sure that the aquafaba is at room temperature when you begin using it. Now, time to make your own Meringue Vegan Cookies! I feel like these came out better than meringues I make with egg whites. More stable and crispier.
The Recipe: Meringue Vegan Cookies 😋
I certainly didn’t invent this technique, but If you haven’t tried it, I’m glad to be the one to introduce it to you. So , here goes!
Preheat oven to 250º and line several baking sheets with parchment paper.
Into the bowl of your stand mixer, add 1/2 cup of the drained and preserved aqaufaba.
Start the mixer on low and slowly increase the speed to high. After about 1 minute, add 1/4 teaspoon of cream of tartar. Like with eggs, cream of tartar acts as a stabilizer, helping to keep the meringue inflated. As the meringue starts to hold soft peaks, begin to add the sugar, 1 tablespoon at a time, while mixer is on high. Continue to whip until it becomes a firm meringue, about 5 minutes.
Add any flavor extract you like, from vanilla to peppermint and everything in between. Whip again for another 1-2 minutes.
Put the meringue onto a piping bag and pipe onto a baking sheet lined with parchment paper. You can even bake these on a baking tray lined with aluminum foil, as long as you spray it with a non stick spray. And, if you’re in a hurry and don’t feel like piping (I respect that!) just use a spoon and make about 3 tablespoon size mounds.
Bake for about 90 to 120 minutes until the meringues are completely dry. Turn the oven off and let the cookies cool in the oven.
Store in an air tight container (If they make it that long!)
Ingredients
- 1/2 cup liquid from the chickpea or garbanzo bean can, room temperature (Aquafaba)
- 1/4 teaspoon cream of tartar
- 3/4 cups granulated sugar
- 1/2 teaspoon flavor extract (vanilla, coconut, cherry, almond.....etc)
Instructions
- Preheat oven to 250 degrees
- Line several baking sheets with parchment paper.
- Into the bowl of your stand mixer, add 1/2 cup of the drained and preserved aqaufaba. Start the mixer on low and slowly increase the speed to high. After about 1 minute, add 1/4 teaspoon of cream of tartar. Like with eggs, cream of tartar acts as a stabilizer, helping to keep the meringue inflated. As the meringue starts to hold soft peaks, begin to add the sugar, 1 tablespoon at a time, while mixer is on high. Continue to whip until it becomes a firm meringue, about 5 minutes.
- Add the extract and whip again for another 1-2 minutes.
- Put the meringue onto a piping bag and pipe onto a baking sheet lined with parchment paper. Bake for about 2 hours until the meringues are completely dry.
- Turn off the oven and let the cookies cool slowly inside the oven.
- Cool, then store in a air tight container.
