Vegan Peppermint Meringue Cookies
These Vegan Peppermint Meringue cookies are decadent and literally melt in your mouth. They look pretty and are a great snack or you can put it in your hot chocolate for a wonderful chocolate and peppermint duo!
Yield: 40 cookies
Equipment
- Stand Mixer
- Piping bag
- Baking sheet
Materials
- 1/2 cup aquafaba liquid from a can of chickpeas
- 1 cup powdered sugar
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- gel food coloring
- 1/8 tsp peppermint extract
Instructions
- Drain the liquid from one can of chickpeas and put it in the fridge to chill for 30 minutes
- Add the aquafaba and the cream of tartar to the bowl of a stand mixer. The acid will help it keep the meringue stabilized and it will whip up faster.
- Once the mixture is foamy, add the sugar, 1 tbsp at a time. Taste to adjust the sweetness.
- Add the peppermint extract and vanilla extract, or any other flavorings you desire.
- Color the meringue by dropping a few drops at a time of gel food colorings while the speed is on low.
- Using a piping bag with a star tip, pipe the meringue mixture in small 3/4"-1" circles on parchment paper or a silicone baking sheet. On two sheets, I was able to fit about 40.
- Preheat oven to 200°F (93°C) and when ready, place the sheets inside. They will bake on low for 1 1/2 to 2 1/2 hours.
- Once ready, take out sheets and place on a cool surface. They should crisp up at room temperature and pull away easily from the sheets. Store in an airtight container immediately or they can pull moisture from the air.