Rose Meringue Cookies

vegan, vegetarian

The key to understand how you can make vegan meringues is “aquafaba”. Aquafaba – legumes brine is the liquid from (in this case) a can of chickpea. It is revolutionary egg replacer and also one of the cheapest you can find. All you need to make you happy today is water from the can of chickpea!

blog1.jpg

 

Rose Meringue

liquid from a can of chickpea – 200g

100g icing sugar

1/4 tsp of cream of tartar

1 tsp of rose water

image1.JPG

IThe mixture becomes fluffy

image3.JPG

Ready to make meringues

Line your baking trays with parchment paper and preheat the oven to 95′-100’C.

Add the chickpea water, lemon juice, rose water and cream of tartar to the bowl and beat the mixture  for 10-30 minutes. Start beating on high speed and slowly add icing sugar. Check your meringue from time to time – if you can take the bowl upside down and it didn’t collapse and you hve stiff peaks it means your mixture is ready. Use a pastry bag or a spoon to place freeform shapes on to the prepared baking trays. Bake for 45 minutes to 1 hour. Rotate your trays half way through.

If you prefer a meringue that is crunchy,  opt for more time.

*Tips*

  • Cream of tartar helps stabilize and gives more volume to your mixture. If you are looking for replacement go for 1 tsp of lemon juice
  • Keep in cool and dry place

 

cats1.jpg

blog5.jpg

You can serve it with vegan whipped cream. click here to learn how to make it

 

Advertisements

3 thoughts on “Rose Meringue Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s