It’s not Poinsettia, its Aquafaba Meringue Cookies!!! And you’ll never guess what the main star of the recipe is!! Here’s the 1st day of 12 DAYS OF CHRISTMAS COOKIES!!
It’s the most wonderful time of the year!!! I love Christmas and I am extra excited to do the annual 12 Days of Christmas!! I can’t believe it’s been a year already since “12 Days of Christmas Baking”. This year, the theme is cookies. So this next 12 days, you will see all kinds of cookies such as drop cookie, cookie sandwich, slice and bake,bar cookie, and cut out cookie. This was a project that is many months in the making!!
So do you want to know what the surprise ingredient is in these cookies? It’s Aquafaba or Chikpea liquid!! It translated to Aqua = water and faba = bean. A friend of mine told me about this recipe and I was skeptical yet intrigued . It’s chickpea. How in the world will it taste just like a meringue?? But wouldn’t you know it, it does! I promise you it does!
If you are a vegan or vegetarian, I’m pretty sure that you know that the chikpea liquid is great as egg white or egg replacement. There’s even a Facebook page for it!! That unique slimy liquid is great for baking, making homemade mayo, make souffle, and many other recipes. Just remember to use canned chikpea WITHOUT any salt.
The process of making an aquafaba meringue is the same as a regular meringue. In a stand mixer, use the whisk attachment to whip up the chikpea liquid, vanilla extract and cream of tartar. Keep whipping until you get a soft peak consistency.
Add sugar 1 tbsp at a time to the mixer while the machine is on low-medium speed. Keep adding it until it comes to a stiff peak.
Here’s what the a stiff peak looks like. It takes a few minutes to make this so be patient and always stay close to it.
Separate about 1/4 cup to 2 bowls. Add the green to one bowl and yellow for one bowl. To the stand mixer bowl add the red food coloring.
Make the petals by using the leaf tip. Then with a small round tip, add the yellow in the middle for the flower part. Bake for 2 1/2 hours and then leave it in the oven to dry for a few hours. To check if it’s ready or not, you want to touch it and kind of press down. If it’s still soft and pliable, then leave it in the oven for a while longer. If it’s hard to the touch, that means it’s done.
It soooo purrty!! I love how easy it to make them and how very festive they are!! What a great opening to 12 Days of Christmas Cookies!!
Tips for making the Aquafaba Meringue cookies:
- Make sure to buy the NO SALT ADDED Canned Garbanzo or Chikepeas.
- When whipping the aquafaba, it will take a few minutes to come to stiff peak. So check in between by lifting the whisk attachment.
- When the cookies are done, leave it in the oven and turn the oven off. The longer it stays in the oven, the drier it will be.
- After the cookies are done, put it in an airtight container. If left on at uncovered, the meringue will softened.
Happy Baking!!
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- Preheat your oven to 200 degrees F. Line 2 baking sheets with parchment paper.
- In a stand mixer with the whisk attachment, whip the Aquafaba, vanilla extract and cream of tartar until it becomes soft peak.
- While the machine is on medium speed, add the sugar, 1 tablespoon a time. Keep whipping until it gets to stiff peak consistency. This will take some time so keep checking on it.
- Prepare 2 small bowls. Separate 1/4 cup of the mixture into each bowl and color one with green and one with yellow. Color the rest with red.
- With the leaf tip, pipe the mixture to make the poinsettia. With a small round tip, pipe a yellow dot in the middle. Bake for 2 1/2 hours or until the top is hard when you gently push the meringue. Leave in the oven for a few hours or overnight. Place in airtight container.
Adapted from : It doesn't taste like chicken
