Prep time: 20 minutes
Cook time: 90 minutes
Resting time: 2 hours-overnight
Serving size: approximately 16 cookies
Keeps for about 1 week in an airtight container
Ingredients:
-120ml/ 1/2 cup aquafaba/chickpea brine, chilled
-1/4 tsp cream of tartare
-1/2 cup white sugar or 100g granulated sugar (sugar substitutes will NOT work here)
-1/2 tsp vanilla essence
-1/2 tsp vanilla extract
-gel food coloring (Queen is vegan-friendly)
Directions:
Preheat the oven to 210F/100C. Line 2-3 large baking sheets with baking paper and set aside.
Add the aquafaba and cream or tartare to a large mixing bowl (ideally one that has been chilling in the fridge for at least 10 minutes).
Use electric beaters or a stand mixer to beat the aquafaba on high, until soft peaks form.
Gradually begin adding the sugar, 1 tablespoon at a time, until stiff, glossy peaks form. This can take anywhere from 5-15 minutes depending on the aquafaba (although 10 minutes is usually the sweet spot). Just keep beating and scraping down the sides until the aquafaba has at least tripled in volume and stiff peaks form. Your aquafaba should be beaten and stiffened up so that if you were to flip the bowl upside down, it would stay in place or the aquafaba sticks to the beaters when lifted up.
Add the vanilla extract and beat for another minute to fully incorporate.
While this is beating, you will need to paint stripes of color inside your piping bag, which is fitted with a star piping nozzle. Paint from the nozzle to the end of the bag, using a paintbrush or tip of a spoon. You can use whichever works for you.
Now is when you spoon your meringue mixture into your piping bag, allowing for at least 1 inch between each, allowing for airflow. To pipe, hold the piping bag 1/2 inch from the paper.
Pipe your meringues onto the parchment sheet, allowing for at least 1 inch between each, allowing for airflow. To pipe, hold the piping bag 1/2 inch from the paper. Squeeze the piping bag and lift at the same time until you get your desired height, then stop squeezing the bag and continue to lift. This will create the peak of the meringue (remember, the bigger the meringue, the longer the cooking/drying time).
Place the tray on the center of the rack of the oven to bake for about 90 minutes, or until your meringues have hardened. Meringues higher in the oven will cook better/faster so if you need to, you can switch up your baking sheets positions in the oven about halfway through. When you can easily pull a meringue up off the baking paper without sticking in the middle, you're done. Turn off the oven and keep the meringues in with the door shut for another 1-2 hours, to dry out even more. For an even crunchier texture, leave in the oven to dry out overnight. Enjoy!!