Vegan meringue cookies

🧂 Ingredients

• 1 can chickpeas

  aquafaba only
• ½ cup sugar
• 1/2 lemon

  juice only
• Food coloring

  optional

Instructions

• 1 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.
• 2 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.
• 3 Slowly add your sugar while the mixer is spinning.
• 4 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.
• 5 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.

Nutrition Info