Vegan Chocolate Chip Meringue Cookies
Vegan Chocolate Chip Meringue Cookies
Meringue cookies are flourless cookies that get there shape from whipped egg whites. I have my grandmother's recipe posted. This is a vegan version. In lieu of the egg whites I use aquafaba, which is chickpea liquid. I often make hummus, so I save the chickpea liquid and freeze it. The aquafaba is a great vegan substitute for egg whites. Make sure the aquafaba is room temperature before whipping, otherwise they'll never inflate. I use a little cream of tartar to help stabilize the aquafaba. The organic cane sugar of course is to sweeten them, the vanilla bean paste for a depth of flavor, the salt for balance, and the dark chocolate chips, because, no other recipe on the world wide web uses them and I don't understand why! That's what makes these "just right."
Equipment
- stand or hand mixer
- sheetpans
- parchment paper or silpats
Ingredients
- 1 cup aquafaba (chickpea liquid)
- 1/4 tsp cream of tartar
- 1/4 tsp kosher salt
- 1 tsp vanilla bean paste
- 3/4 cup organic raw cane sugar
- 6 oz 70% dark chocolate chips
Instructions
- Preheat the oven to 200℉.
- Line sheet pans with parchment paper or silpats.
- In the bowl of a stand mixer or large bowl (if using a hand mixer), on low begin to whip the aquafaba with the whisk attachment. Slowly increase the speed as it becomes foamy. Turn off the mixer, add the cream of tartar, salt and vanilla bean paste. Turn the mixer on and increase the speed to medium-high and whip until there are soft peaks a few minutes. Then, with the mixer on, gradually pour in the sugar. Continue to whip for a few more minutes and stiff peaks have formed.
- Turn the mixer off and fold in the chocolate chips.
- Using a scoop or tablespoon, place tablespoon size portions on the parchment lined sheet pans. Since they don't spread, you don't need to leave much room.
- Bake for 45 minutes, rotate the pans and continue cooking for another 45 more minutes. Turn the oven off and leave them in there until it has cooled down. Keep the meringues on the sheet pans until they have completely cooled.
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