Recipe: Tasty Eggless/Vegan Meringue Rainbow Cookies

Eggless/Vegan Meringue Rainbow Cookies. I use it in my all baked desserts whether it is cake, cookies and much more. I have been using Flax seeds in baking to replace eggs for many years now but there was only one problem. Do you have a hankering for some vegan cookies?

Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a just-right sweetness, and they melt in your These meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up much like their namesake cousins, but made for vegans. Please visit the Vegan Meringue Hits & Misses page, do a search of the page or visit the pages File Eggless Aioli from Quite Good Food. You can cook Eggless/Vegan Meringue Rainbow Cookies using 4 ingredients and 7 steps. Here is how you cook it.

Ingredients of Eggless/Vegan Meringue Rainbow Cookies

It's 1 (400 g) of can chickpeas, Water only.
It's 100 gm of castor sugar.
Prepare 1/4 tsp of cream of tartar.
You need 3-4 of Gel food colours- pink, blue, yellow, green.

Red, White & Blue Meringue Stacks with Coconut Cream from The Yes it absolutely would! I've seen some amazing cookie decorating with aquafaba royal icing. Very easy to bake and make eggless rainbow cake to brighten up any special occasion. The one thing which I missed to do was coating each layer with sugar syrup before frosting the cake.

Eggless/Vegan Meringue Rainbow Cookies instructions

Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy..
Add the cream of tartar and whisk again for another minute..
While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more..
Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently..
Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds..
Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour..
Store in an airtight container for up to 10 days..

I was on a time crunch couldn't do it. I wish I had done it because the cake was not as moist and soft as the Eggless. Vegan Meringue Cookies are made using aquafaba, which is the water that is leftover in a can of chickpeas. Yes, it can be done, and that's not all. Vegan Meringue Cookies can happen in your kitchen with ingredients you probably already have in your.