Lemon Meringue Cookies [Vegan, Gluten-Free]
As summer approaches, create a sweet, light treat using this recipe for lemon meringue cookies! Using just a few ingredients and less than 30 minutes of prep time, you can make a delectable and classic vegan meringue thanks to the wonder ingredient aquafaba. We baked the meringue into cookies, but... Read More
Ingredients You Need for Lemon Meringue Cookies [Vegan, Gluten-Free]
How to Prepare Lemon Meringue Cookies [Vegan, Gluten-Free]
- Preheat oven to 200°F.
- Drain the can of garbanzo beans to yield 3/4 cups of aquafaba.
- Pour the aquafaba, cream of tartar, and lemon extract into a bowl and beat until stiff peaks form (about 6 minutes).
- Add the sugar, one tablespoon at a time, and beat until just incorporated. Don’t overbeat, or else the aquafaba will lose air and become liquid.
- Using a spatula or spoon, place the aquafaba mixture gently into a piping bag and pipe 2-inch rounds onto a baking sheet lined with parchment paper about 2 inches apart. If you don’t have a piping bag, you can spoon the mixture onto the baking sheet.
- Bake for 1 hr 45 min at most on the upper rack. You don’t want them to get golden or browned at all because it will ruin the flavor.
- Allow them to cool for 10 minutes before carefully peeling them off of the parchment paper.
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