Do you love meringue? If so, then you’ll love my recipe for vegan meringue cookies. They are the perfect combination of crispy and chewy with a light sweetness that will make your mouth water.
Preheat your oven to 200 degrees Fahrenheit. Prepare two baking sheets with parchment paper. Start by draining the juice from your can of chickpeas. All liquid should be collected and saved. I was able to save a little over ¾ cup.
Add the aquafaba and the juice of half a lemon to your mixer and mix for about 10 minutes on high. It should expand and get stiff, almost like whipped cream.
Slowly add your sugar while the mixer is spinning.
Put the whipped aquafaba in a piping bag and create small dollops, no larger than a quarter, to your baking sheet. Make sure to give them a little bit of space, because they will expand a little bit.
Add to the oven 90 minutes or until your meringue is completely dry. It may be longer or shorter, depending on the size of your meringue. Just make sure to keep an eye on it, and don’t let it get too dry.