Airy and delicate, meringue cookies are truly a delight to eat. I’m glad that there is a vegan alternative to this cookie, since they are hard to resist! Take some time today to try this modern and cruelty-free version of a traditional French dessert.
- 1 cup aquafaba (the liquid from a 15oz can of unsalted chickpeas)
- 1/2 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 3/4 cup white sugar
- 2 teaspoons beet juice
- Preheat the oven to 200 degrees Fahrenheit.
- Add the aquafaba, cream of tartar, and vanilla into your stand mixer bowl.
- Starting off slow, beat the liquid until it is foamy.
- As you increase your speed, slowly incorporate your sugar into the mixture.
- You will be done mixing once glossy stiff peaks have formed. Now gently fold in beet juice to the mixture.
- Transfer meringue into a pastry bag, or a sandwich bag with a corner snipped off.
- On a lined baking sheet, pipe meringue into peak-shaped cookies. Don’t be afraid to place them close to each other, as they won’t spread while baking.
- Let bake for 1 hour, then turn off the oven. Keep the oven door closed, and let the meringues sit for 1 hour to cool down.