Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, eggless/vegan meringue rainbow cookies. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
And so is born the most perfect version of a vegan meringue cookie. Don't let its origins scare you - this sweet treat tastes nothing like beans. In fact, once whipped, you would never know that you're not actually baking with eggs.
Eggless/Vegan Meringue Rainbow Cookies is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Eggless/Vegan Meringue Rainbow Cookies is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook eggless/vegan meringue rainbow cookies using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Eggless/Vegan Meringue Rainbow Cookies:
- Get 1 (400 g) can chickpeas, Water only
- Make ready 100 gm castor sugar
- Make ready 1/4 tsp cream of tartar
- Take 3-4 Gel food colours- pink, blue, yellow, green
A traditional meringue is made with whipped egg whites, but that doesn't mean that you can't make a delicious vegan version. When whipped, aquafaba behaves just like egg whites, creating the perfect base for vegan-friendly meringues. And, since the world is going crazy for rainbow everything right now, I added some food coloring to create beautiful meringues that are just begging to be 'grammed. As an added bonus they also look darn cute.
Instructions to make Eggless/Vegan Meringue Rainbow Cookies:
- 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.
They're crunchy, chewy, sweet and delicious. Transfer the meringue to a piping bag fitted with a star piping tip. Alternatively, you can scoop the meringues onto the baking sheets in tablespoon rounds. To make these you just take some of the water from a can of chickpeas, and place it in your electric mixer with some cream of tartar. Cream of tartar really works for stabilization and it's exactly like you would use if you were whipping egg whites.
So that’s going to wrap this up with this special food eggless/vegan meringue rainbow cookies recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
