Aquafaba Meringue Cookies
I can’t believe it’s a meringue!! I can’t believe it doesn’t have eggs!! Introducing Aquafaba Meringue Cookies!!
Ingredients
Instructions
  1. Preheat your oven to 200 degrees F. Line 2 baking sheets with parchment paper.
  2. In a stand mixer with the whisk attachment, whip the Aquafaba, vanilla extract and cream of tartar until it becomes soft peak.
  3. 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.
  4. 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.
  5. 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.
Recipe Notes

Adapted from : It doesn’t taste like chicken