Egg-Free Meringue Cookies

Egg-free meringues that taste as good, if not better than the traditionally variety. Use the liquid from a 14.5-16 oz can of beans for each recipe. The liquid also known as AQUAFABA from chickpeas or great northern or cannelini works best because they don't change the color of the food.


MERINGUES
1/2 cup AQUAFABA
1/2 teaspoon cream of tartar (optional)
1/2 teaspoon vanilla
1/2 cup PLUS 2 tablespoons confectioners sugar

Combine all ingredients EXCEPT the sugar. Whisk/beat 10-15 minutes or
until stiff peaks appear. After peaks appear, gradually whisk/beat in
sugar. Once all sugar is added, beat for an additional 5-15 minutes
until peaks reappear.

Set the oven at 225 degrees. Spoon meringues or squeeze using a ziploc
bag onto a parchment paper on a cookie sheet. (Once you seal the
ziploc bag with the sugary mixture, cut a small diagonal in the lower
corner of the bag and squeeze the meringue onto the parchment paper.
Bake for 1-1/2 hours.