Vegan Peppermint Chocolate Chip Meringue Cookies
Dec 20, 2023
Vegan Meringue Cookies
Total Time: 1 hour 15 minutes
Makes: 30 cookies
You will be surprised these amazing vegan cookies are made with aquafaba (the liquid from a can of chickpeas). They are airy and have the taste of the holidays with the candy canes and chocolate chips!
Ingredients
1 can of chickpeas, unsalted
1 1/4 cups powdered sugar
1/2 teaspoon cream of tartar
1 teaspoon pute vanilla extract
1/2 cup chocolate chips
2-3 candy canes, crushed
Instructions:
1. Preheat the oven to 250 degrees. Line two baking sheets with parchment paper and set aside.
2. Drain the chickpeas and reserve the aquafaba (the liquid from the can). In a large bowl of a stand mixer add the aquafaba, cream of tartar and beat on high until soft peaks form.
3. With the beater running, gently add the powdered sugar a couple of tablespoons at a time until all the sugar is incorporated. Continue beating on high until glossy-stiff peaks form. Add the vanilla and mix until well incorporated.
4. Stir in chocolate chips and candy canes.
5. Transfer the mixture to a ziplock bag, or a piping bag fitted with either an open star attachment or a round tip. If using a ziplock bag simply snip the corner of one of the bottom edges. Pipe the mixture approx 2'' around on the baking sheets making sure there is about 1'' between each one.
6. Bake at 250 degrees for 60 minutes or until the kisses are hard on the outside but not golden browned. Allow them to cool for about 5 minutes while they firm up completely.
7. Once cool to the touch, gently remove and place on a wire rack. They can be stored for up to a week.
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