Easy Vegan Egg Free Meringues (Allergy Friendly, Gluten Free)
Crispy allergy friendly and egg free meringue cookies made with aquafaba
Equipment
- 3 Baking trays lined with parchment paper
- 1 large mixing bowl
- 1 electric hand mixer
- piping bag or large zip lock plastic bag
- measuring cups and spoons
Ingredients
- ½ cup aquafaba (liquid from canned chick peas)
- ¼ teaspoon cream of tartar
- ¾ cup granulated white sugar
- ½ teaspoon vanilla extract
Instructions
- Prehreat oven to 210F (100C). Line 2 or 3 baking trays with non stick parchment paper.
- Place aquafaba and cream of tartar in a large bowl. Using an electric hand mixer, whip the ingredients together until the mixture forms foamy peaks.
- While continuing to whip, add the vanilla extract and then gradually add the sugar, a little at a time. (Don't add all at once or you will lose the fluffy texture). The meringue mixture is ready when the mixture forms soft shiny peaks that keep their shape, even if you turn the bowl upside down.
- Transfer the meringue mixture to a piping bag. Alternatively, add the mixture to a large plastic zip lock bag and snip the corner off to create a piping bag.
- Pipe meringue into circles on the prepared lined trays.
- Place trays in the preheated oven and bake for around 75 minutes for small meringues (or up to 90 minutes if you have made larger sized ones). You can test to see if the meringues are cooked by removing one meringue from the oven setting aside for a minute, and then checking to see if it is crisp. If the inside is still gooey and undercooked, return to the oven for a little longer.
- Once fully cooked, turn off the oven and leave the trays inside for another 15 minutes. Then remove from the oven and allwo to cool completely.
Notes
Store egg free meringues in an air tight container in a cool place for up to 5 days.