Vegan Meringue Cookies

Instructions

1. Step 1

   Preheat the oven to 100°C for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: oven — 100°C bake

2. Step 2

   Line one 33 x 46 cm baking sheet with parchment paper.

   Parallel with step: 1

   Cookware: baking sheet, parchment paper

3. Step 3

   Place the room-temperature unsalted aquafaba, drained from canned chickpeas, in the mixing bowl of the stand mixer and whip until foamy. Add the cream of tartar and continue whipping until the foam is opaque and holds soft peaks.

   Parallel with step: 1

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

   Cookware: mixing bowl, Stand Mixer — medium-high speed

4. Step 4

   With the stand mixer running, add the granulated sugar gradually, allowing each addition to dissolve before adding more. Whip until the meringue is very glossy, thick, and holds firm peaks that stand upright.

   Ingredients used: 200.0 gr Granulated Sugar

   Cookware: mixing bowl, Stand Mixer — medium-high speed

5. Step 5

   Add the vanilla extract after stiff peaks form, then whip only until it is incorporated and the meringue returns to firm, glossy peaks.

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: mixing bowl, Stand Mixer — medium-high speed

6. Step 6

   Use the rubber spatula to transfer the meringue to the piping bag, then pipe 24 evenly spaced 3 cm meringue kisses onto the lined baking sheet. Leave small gaps between them so dry heat can circulate.

   Cookware: baking sheet, parchment paper, piping bag — pipe, rubber spatula

7. Step 7

   Bake at 100°C for 90 minutes, until the cookies are dry to the touch, pale, and release cleanly from the parchment.

   Timer: 90 min (fixed)

   Cookware: baking sheet, oven — 100°C bake

8. Step 8

   Turn off the oven and leave the baking sheet inside with the door closed for 60 minutes, allowing the cookies to finish drying without browning.

   Timer: 60 min (fixed)

   Cookware: baking sheet, oven — off

9. Step 9

   Transfer the cookies to the wire cooling rack and cool for 15 minutes until fully crisp and room temperature.

   Timer: 15 min (fixed)

   Cookware: baking sheet, Wire Cooling Rack