VEGAN ROSE MERINGUES
Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.
Provided by likeatcake
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Time 2h
Yield 40
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.
- Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.
- Pipe small mounds of meringue onto prepared baking sheets.
- Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.
Nutrition Facts : Calories 10.7 calories, Carbohydrate 2.4 g, Sugar 2.3 g
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