Yes, you can have your cookie and eat it too! Thanks to the new phenomenon of Aquafaba (bean- water), which can be found in your pantry or you can make it at home. Vegans everywhere will be please, who said you couldn’t have a cookie that looks like it was made from egg whites ? Aquafaba can be used to make Vegan Mayo/whipped cream/meringues and so much more.
Today I wanted to make meringues, I personally never made a Meringue Ever! Whats the worst that could happen I open up a can of chickpeas save it for lunch later and use the water. Well I experimented with a recipe that called for chickpea water and sugar! I was a bit spectacle that the recipe didn’t call for tartar which helps hold everything together, so I tried it and it did not work. I really didn’t understand how it got 5 stars. The meringues did not bake well they just collapse in the oven, I later had meringue candy and a messy clean up.
This recipe did not work for me not sure if I missed something.
However, I did not give up and fortunately I did find a recipe that worked wonders. It was simple but patience is definitely a key factor when making these meringues.
Meringues are supposed to be dry, they are cooked in a low temperature for a few hours and when they are done they pull away easily from the parchment paper. My meringues took a total of 3 hours to cook because well I was quite generous with the portion. Once they were done I let them completely cool and stored them in my cute glass cookie jar. Needless to say the Meringues only survived 3 days in my house until they vanished. It was hard to tell who sold the Cookie from the cookie jar.
Cooks Note: I would add a teaspoon of Vanilla instead of 1/2 teaspoon
Make sure its a stiff peak, the hook is key and its save to eat !
Little pillows of heaven. Nothing perfect here just Rustic love.