How To Make Vegan Meringue Cookies — Baking Lessons from The Kitchn

(Image credit: Christine Han)

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Line 2 baking sheets with parchment paper and set aside.”,”image”:{“id”:”645d54bb94405efd41347ff49e749c4a6e8eecf6″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-10T11:29:18.185-04:00″,”updated_at”:”2017-05-10T11:29:18.185-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn 050517_Christine Han Photography-103.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”f0a7fc148bbbd9d28e83b546421158bc098124ff”,”caption”:”\u003cb\u003eDrain the chickpeas: \u003c/b\u003eDrain off the liquid from the can of garbanzo beans into a measuring cup. Save the chickpeas for another use. You should have about 3/4 cup of the liquid, known as aquafaba.”,”image”:{“id”:”f0a7fc148bbbd9d28e83b546421158bc098124ff”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-10T11:29:18.107-04:00″,”updated_at”:”2017-05-10T11:29:18.107-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn 050517_Christine Han Photography-104.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”3ff41a9fa369397f3117adc38111cc9888fba1bb”,”caption”:”\u003cb\u003eWhip the aquafaba: \u003c/b\u003ePlace the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) 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Pipe the meringue onto the baking sheet into 1-inch rounds. Alternatively, you can scoop the meringues onto the baking sheets in tablespoon rounds. Decorate with sprinkles if desired.”,”image”:{“id”:”61d1a0b0d8af7e76f1788a181e62b6ea3ea913ce”,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-10T11:29:18.267-04:00″,”updated_at”:”2017-05-10T11:29:18.267-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn 050517_Christine Han Photography-112.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”11d0a9b522c51a185ab27692998ffefb3a8238e7″,”caption”:”\u003cb\u003eBake until dry: \u003c/b\u003eBake until completely dry to the touch, about 1 hour. Larger meringues with require 1 to 1 1/2 hours.”,”image”:{“id”:”11d0a9b522c51a185ab27692998ffefb3a8238e7″,”width”:2000,”height”:1333,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-05-10T11:29:18.269-04:00″,”updated_at”:”2017-05-10T11:29:18.269-04:00″,”credit_style”:”author”,”credit_author_id”:697,”credit_name”:””,”credit_url”:””,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”The Kitchn 050517_Christine Han Photography-111.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};

Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a just-right sweetness, and they melt in your mouth with their crisp-tender texture. They are made with just three ingredients, one of which is a leftover byproduct of a kitchen staple.

If you were thinking these pretty, tasty things were made from egg whites, you were wrong. These meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up much like their namesake cousins, but made for vegans. It’s not quite magic — it’s thanks to the starchy science of aquafaba.

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