- Yield: about 15 large meringue cookies
- Prep Time: 15 minutes
- Cook Time: 1 hour and 45 minutes
- Serving: about 15 large meringue cookies
I am not one to usually go looking for vegan recipes, but because of the Great British Baking show's Vegan Week, I decided to give them a try. I love to make chickpeas as a snack or as a meat substitute on salads (you can find my crispy chickpea recipe here on the blog) so I often have chickpea juice laying around. It looked like it worked well on the show and it really didn't disappoint in real life...and no, it didn't taste like chickpeas. My husband is the meringue fan of the family and said it tasted like a meringue and that the texture was spot on! Enjoy!
Original recipe from lovingitvegan.com
- Place the chickpea liquid (aquafaba) and cream of tartar into the bowl of an electric mixer.
- Start at slow speed and whip until foamy.
- Then gradually increase speed until white and glossy and stiff peaks start to form.
- Add the sugar in slowly while whipping at fast speed.
- Add in the vanilla.
- Keep whipping until glossy stiff peaks form.
- Preheat your oven to 250°F (121°C).
- Line a baking tray with parchment paper.
- Pipe the meringue mix into cookie shapes onto the parchment lined tray. You can spoon it out, but piping makes it look more professional.
- Place into the oven and bake for 45 minutes. After 45 minutes, switch off the oven but DON’T OPEN IT. Leave the oven off, but don’t open it for one hour. Time it.
- After the meringues have baked for 45 minutes and then sat in the oven for a further 60 minutes without opening the oven, remove them from the oven.
- They should be airy crispy perfection! If the weather is at all hot or humid, put them in an airtight container and store them in the fridge for the most long-lasting results. Enjoy!