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how to make vegan meringue cookies


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Step 1

Prepare for baking: Arrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside.

Step 2

Drain the chickpeas: Drain off the liquid from the can of garbanzo beans through a strainer into a measuring cup. Save the chickpeas for another use. You should have about 3/4 cup of the liquid, known as aquafaba.

Step 3

Whip the aquafaba: Place the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed to soft peaks, about 3 minutes.

Step 4

Flavor the meringue: While continuing to beat, gradually add in the sugar and vanilla. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.

Step 5

Pipe the meringues: If you would like to color the meringues, add food coloring at this point. Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds. Alternatively, you can scoop the meringues onto the baking sheets in tablespoon rounds. Decorate with sprinkles if desired.

Step 6

Bake until dry: Bake until completely dry to the touch, about 1 hour. Larger meringues with require 1 to 1 1/2 hours.

Step 7

Cool and store: Remove the meringues from the oven and cool completely before using or storing.