Thursday, May 5, 2016

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.

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.

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