Vegan Meringue Cookies that are especially perfect for holiday baking!
You will like how simple these cookies are to make as well!
Vegan Meringue Cookies
Vegan Meringue Cookies
This is a great cookie idea especially for the holiday season.
There are only a few ingredients that go into this recipe too!
Did you try my recipe for Vegan Oatmeal and Apple Cookies?
That vegan cookie recipe is another good idea for a healthier cookie.
I really like how nicely the oatmeal and apples work together in a cookie!
Confused about which vegan milk is the best to use in your recipe?
Here is what you need to know about choosing the right vegan milk..
This recipe is for anyone looking for a vegan meringue without cream of tartar.
Cream of tartar is used in many regular meringue cookie recipes.
It is used to stabilize the egg whites that are part of the recipe.
This is a vegan recipe and thus, there are no egg whites.
This means that you do not need the cream of tartar to stabilize them.
Suddenly, this cookie gets easier to make!
This vegan meringue cookie recipe is made with aquafaba.
As you probably know, aquafaba is the water that that is in a can of chickpeas.
To get the aquafaba, you simply have to drain it from the can of chickpeas.
Aquafaba is a very common ingredient in vegan recipes.
This is because aquafaba can behave a lot like egg whites in a recipe. With this meringue recipe,
the aquafaba can be whipped into peaks similar to the egg white peaks.
Vegan Meringue Cookies
Tips for making vegan meringue.
I mentioned above that this recipe does not call for cream of tartar.
However, you can add up to ¼ teaspoon (basically a pinch) of cream of tartar as it will help you get to a more stiff peak.
Here are some more great tips for you.
- This recipe calls for caster sugar which is a fine granulated sugar. You can find super fine granulated sugar here which will work in this recipe 1:1. Please make sure that your sugar is vegan by reading the packaging.
- Using a stand mixer in this recipe is a good idea. This is because there is a lot of aquafaba beating that needs to go into this recipe.
- When you add the sugar, add the sugar slowly and gradually. Adding the sugar too quickly can have an effect on the air that you have introduced into the aquafaba to form the peaks.
How to personalize aquafaba meringue.
Yes, this is a simple recipe that only has a few ingredients in it.
However, you can make this recipe even more more fun.
Try adding any of these ingredients to your cookies.
- A few drops of food coloring for color.
- Vanilla extract (½ teaspoon) or another extract for flavor.
- Vegan sprinkles on the top.
- or simply use a piping bag to make your cookies with.
How to store vegan meringue cookies.
These cookies should be stored in an air-tight container in a refrigerator or cool cupboard.
They should keep for up to two weeks if properly stored.
By the way, while you are here you may also be interested in these ideas.
- Vegan Chocolate and Banana Mousse
- Homemade Vegan Raspberry Crumble.
- Vegan Carrot Cake Sandwich Cookies.
- How to make Vegan Caramel Sauce.
- Panna Cotta in Strawberry Sauce.
- Vegan Almond Milk Ice Cream Recipe.
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A few notes about this aquafaba meringue recipe.
The easiest way to get the aquafaba that is needed for this recipe, simply drain it from a can of cooked chickpeas.
I suggest using a salt-free can if you do not want the salt added from the aquafaba.
Using a stand mixer is essential since there is a lot of whipping that has to happen to get the aquafaba to peak.
I suggest that you use a whisk attachment for your mixer.
You can also add ¼ teaspoon of cream of tartar to help get a firmer peak if desired.
Ingredients needed to make aquafaba meringue cookies.
- Aquafaba- from one 15-16 ounce can of chickpeas. This should be about a half cup of liquid.
- Caster Sugar– ½ cup.
- Optional ingredients- ¼ tsp of cream of tartar , freeze dried fruit or vegan sprinkles for topping, food coloring and/or extracts for flavor.
How to make Vegan Meringue Cookies.
- Line two rimmed baking sheets with parchment paper.
- Drain your aquafaba from the chickpeas into your mixing bowl and outfit your mixer with a whisk attachment if you have one. On medium speed, whisk or beat the aquafaba until peaks form and the mixture is white and fluffy. This can take up to 20 minutes. You can expedite it by adding ¼ teaspoon of cream of tartar.
- Gradually add the caster sugar, about a tablespoon at a time. Continue to mix until the sugar has been added and the mixture is firm.
- Preheat your oven to 210. Use a piping bag or two spoons form mounds, about 1″ round, onto the prepped baking sheets, leaving space between cookies.
- Bake the cookies for 70-90 minutes or until the cookies are firm and dry.
Please note that the exact baking time depends on the size of your meringues and the type of oven you use.
Allow the meringues to fully cool at room temperature
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This tasty Vegan Meringue Cookie recipe is made without cream of tartar. Make these easy cookies for a holiday treat!
Vegan Meringue Cookies
Ingredients
- Aquafaba- from one 15-16 ounce can of chickpeas.
- Caster Sugar– ½ cup.
- Optional ingredients- ¼ tsp of cream of tartar freeze dried fruit or vegan sprinkles for topping, food coloring and/or extracts for flavor.
Instructions
- Line two rimmed baking sheets with parchment paper.
- Drain your aquafaba from the chickpeas into your mixing bowl and outfit your mixer with a whisk attachment if you have one. On medium speed, whisk or beat the aquafaba until peaks form and the mixture is white and fluffy. This can take up to 20 minutes. You can expedite it by adding ¼ teaspoon of cream of tartar.
- Gradually add the caster sugar, about a tablespoon at a time. Continue to mix until the sugar has been added and the mixture is firm.
- Preheat your oven to 210. Use a piping bag or two spoons form mounds, about 1" round, onto the prepped baking sheets, leaving space between cookies.
- Bake the cookies for 70-90 minutes or until the cookies are firm and dry.
Please note that the exact baking time depends on the size of your meringues and the type of oven you use.
Allow the meringues to fully cool at room temperature
Recipe Notes
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used. See foodwineandlove.com for details on this recipe. for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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