Vegan Meringue Cookies

Ingredients and Weight:

• Aquafaba (chickpea brine): 1 cup (240ml)
• Cream of tartar: 1/4 teaspoon
• Sugar: 1 cup (200g)
• Vanilla extract: 1 teaspoon
• Salt: 1 pinch

Preparation Time:

• 15 minutes

Cooking Time:

• 1-1.5 hours

Difficulty Level:

• 2/5 (Medium)

Preparation Method Steps:

1. Line a baking sheet with parchment paper.
2. Preheat oven to 200°F (93°C).
3. In a clean bowl, whip the aquafaba with an electric hand mixer or stand mixer until foamy.
4. Gradually add the cream of tartar while mixing until stiff peaks form.
5. Slowly add the sugar, 1 tablespoon at a time, continuing to mix until the meringue is glossy and stiff.
6. Fold in the vanilla extract and salt.
7. Transfer the meringue to a piping bag fitted with a large star tip.
8. Pipe 8 meringue cookies onto the prepared baking sheet, spacing them evenly apart.
9. Bake for 1-1.5 hours, or until the cookies are dry and crisp.

Nutritional Information:

• Calories: 75 per cookie
• Carbohydrates: 14g
• Protein: 1g
• Fat: 0g

Dish Characteristics:

• Crispy and airy
• Sweet and vanilla-infused
• Gluten-free and dairy-free

User Comments:

• "These vegan meringue cookies are so delicious! They're the perfect treat for any occasion."
• "I couldn't believe how easy these were to make. They turned out so well!"
• "The meringue cookies are so light and fluffy. I love the vanilla flavor."

Special Precautions and Tips:

• Make sure the aquafaba is free of any yolks, as this can prevent the meringue from whipping properly.
• Whip the aquafaba until it forms stiff peaks. This will ensure that the cookies are crisp and hold their shape.
• Bake the cookies at a low temperature for a long time. This will help to prevent them from browning and will ensure that they dry out evenly.