Aquafaba Meringue Cookies
These light and airy vegan meringue cookies are made with the magical liquid from canned chickpeas, creating a crisp shell with a soft, marshmallow-like center. They're a delightful, egg-free twist on a classic treat that's surprisingly simple to master.
Ingredients
Ingredients
- 0.5 cup aquafaba (liquid from one 15-oz can of chickpeas) drained and at room temperature
- 0.25 tsp cream of tartar or 1/2 tsp lemon juice
- 0.75 cup granulated sugar
- 1 tsp pure vanilla extract
- 0.125 tsp salt
Notes
Store cooled meringues in an airtight container at room temperature for up to 1 week. For make-ahead convenience, you can pipe the meringue mounds onto baking sheets and freeze them solid, then transfer to a freezer bag for up to 1 month; bake from frozen, adding 10-15 minutes to the baking time. For variations, fold in 1/4 cup cocoa powder for chocolate meringues, or 1/2 cup finely chopped nuts or vegan chocolate chips after beating. Serve as a light dessert, with fruit, or crumbled over dairy-free ice cream. Ensure all equipment is completely grease-free for best results.