Eggless/Vegan Meringue Rainbow Cookies. A sweet treat which was always there in a vegan's list, but only now it could be possible. Please visit the Vegan Meringue Hits & Misses page, do a search of the page or visit the pages File Eggless Aioli from Quite Good Food. Red, White & Blue Meringue Stacks with Coconut Cream from The Yes it absolutely would!

Vegan Meringue Cookies are made using aquafaba, which is the water that is leftover in a can of chickpeas. Vegan Meringue Cookies can happen in your kitchen with ingredients you probably already have in your cupboard! I have always loved these little Italian Rainbow Cakes. You can cook Eggless/Vegan Meringue Rainbow Cookies using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Eggless/Vegan Meringue Rainbow Cookies

It's 1 (400 g) of can chickpeas, Water only.
Prepare 100 gm of castor sugar.
It's 1/4 tsp of cream of tartar.
It's 3-4 of Gel food colours- pink, blue, yellow, green.

I looked forward to them each Christmas as they were brought to us by friends. I find that any vegan cookie / cake I make bakes way longer than the original recipe states. Eggless Cooking says This easy meringue cookie recipe can easily be flavored, colored and piped into many different shapes. So easy to make and tastes like toasted Meringue Cookie Recipe.

Eggless/Vegan Meringue Rainbow Cookies instructions

Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy..
Add the cream of tartar and whisk again for another minute..
While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more..
Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently..
Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds..
Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour..
Store in an airtight container for up to 10 days..

How to make crispy crunchy rainbow meringue cookies. So easy to color, flavor and pipe into different shapes. How to make vegan meringue with aquafaba. Drain the liquid from the chickpeas into a large mixing bowl and add the cream of tarter, vanilla extract, and caster sugar. Use a whisk attachment and begin whipping on the highest setting of your mixer.