Vegan Meringue Cookies

Instructions

1. Step 1

   Heat the oven to 110°C. Line two baking sheets with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Combine the aquafaba and cream of tartar in a clean mixing bowl. Whip until the mixture is foamy and holds soft peaks.

   Timer: 5 min (fixed)

   Ingredients used: 120.0 ml Aquafaba, 1.0 gr Cream Of Tartar

   Cookware: electric mixer, mixing bowl

3. Step 3

   Continue whipping while adding the granulated sugar gradually. Whip until the meringue is thick, glossy, and holds stiff peaks.

   Timer: 8 min (fixed)

   Ingredients used: 200.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl

4. Step 4

   Fold the vanilla extract gently into the meringue.

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: mixing bowl, rubber spatula

5. Step 5

   Transfer the meringue to a piping bag and pipe 30 small cookies onto the prepared baking sheets, leaving a little space between them.

   Cookware: baking sheet, piping bag

6. Step 6

   Bake at 110°C until the cookies are dry on the outside and release easily from the parchment.

   Timer: 90 min (fixed)

   Cookware: baking sheet, oven

7. Step 7

   Switch off the oven and leave the cookies inside with the door closed until completely dry and cool.

   Timer: 60 min (fixed)

   Cookware: baking sheet, oven