Aquafaba Meringue Cookies
Dehydrated Raspberries (ground to a powder) are added for color and flavor.
1/2-2/3 cup liquid (aquafaba!) strained from a can of chickpeas
1/4 tsp cream of tartar (or 1/2 tsp lemon juice)
1/2 to 3/4 cup organic sugar, grind if very coarse
1 tsp vanilla extract
All equipment must be free of oils! Preheat oven to 180F. If temperature reaches above 200, the meringues are likely to melt into a puddle. Place the aquafaba and the cream of tartar in a metal or class bowl and beat with a handheld electric mixer or a stand mixer and start beating. Beat until stiff peaks form, then start adding the sugar one heaping spoonful at a time, beating well in between. Add the vanilla about halfway through. Scrape down the sides as necessary. Drop spoonfuls (or pipe from a bag) of meringue onto parchment paper, leaving about 1″ between. Bake for 90-120 minutes, depending on size. Let cool completely in oven to continue drying. Store in an airtight container for up to a week. Freezes well, too ! Look for more detailed aquafaba info on aquafaba.com, or go to VeganDairyFair.org for links. Enjoy!