Eggless Meringue Cookies
Eggless meringue cookies are light, crisp, and elegantly sweet with a delicate vanilla finish. They make a lovely treat for sharing or special occasions.
Equipment
- electric mixer
- piping bag
- baking sheets
Ingredients
- 1/2 cup Chilled Aquafaba
- 1/4 tsp Cream Of Tartar
- 1 cup Superfine Sugar
- 1 tsp Vanilla Extract
- 1/8 tsp Fine Sea Salt
Instructions
- Preheat the oven to 200°F and line two baking sheets with parchment paper.
- Beat the chilled aquafaba and cream of tartar until the mixture is very foamy and begins forming soft peaks.
- Add the superfine sugar 1 tablespoon at a time while continuing to beat. Once all the sugar has been incorporated, beat for 6 to 8 minutes longer, until the meringue is thick, glossy, and holds stiff peaks.
- Beat in the vanilla and salt just until incorporated. Spoon or pipe small mounds of meringue onto the prepared baking sheets.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, until the cookies feel dry and release easily from the parchment.
- Turn off the oven and leave the meringues inside with the door closed for 1 hour. Remove and cool completely before storing in an airtight container.
Nutrition
Serving: 1servingCalories: 35kcalCarbohydrates: 8g
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