Vegan Meringue Cookies - Naturally Colored
Crisp, light and melt in the your mouth delicious. These Vegan Meringue Cookies are made with aquafaba and naturally colored.
Ingredients
- 6 tablespoon water from canned chickpeas
- ¼ teaspoon cream of tartar
- ½ cup granulated sugar I use Florida's Crystals.
- ½ teaspoon vanilla
- ¼ -½ teaspoon beetroot powder I used ½ tsp.
Instructions
- Preheat oven to 250 degrees and line 2 baking sheets with parchment paper. Set aside.
- In a bowl combine the chickpea water and cream of tartar and using a stand mixer or hand mixer beat on low speed until foamy.
- Once mixture is foamy begin adding sugar 1 tablespoon at a time mixing on high between each tbsp. Continue this until all sugar has been added.
- Continue to beat until stiff peaks form and the mixture is white and glossy. You should be able to hold the bowl upside without spilling the mixture.
- Add vanilla and beetroot powder and mix until thoroughly incorporated.
- Scoop mixture into a piping bag with desired piping tip.
- Pipe desired shapes onto prepared baking sheets.
- Bake for 40 minutes. Turn off the oven without opening the door and leave cookies for 1 hour. Do not open the door at all during this time. This allows the cookies to continue drying.
- After the hour remove pans from the oven and transfer cookies to an airtight container. Humidity will cause the cookies to get very sticky so store in the fridge if you live somewhere with high humidity.