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Recipes

You’ll Never Guess the Secret Ingredient in These Vegan Rainbow Meringues

This article is written by a student writer from the Spoon University at FAU chapter.

At first glance, these appear to be normal — albeit technicolor — egg white-based meringue cookies. They look like meringues, they taste like meringues, and they have the same melt-in-your-mouth texture as meringues. But (surprise!) these meringues contain no egg whites.

Instead, they’re made with aquafaba, AKA chickpea water (you know, the stuff you pour down the drain when making hummus). Yep, seriously. 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.

Vegan Rainbow Meringues

Difficulty:BeginnerPrep time: 15 minutesCook time: 1 minuteTotal time:1 hour 45 minutesServings: servings

Ingredients

Instructions

  1. Preheat your oven to 200°F.

  2. Photo by Angela Pizzimenti

    Add the aquafaba, vanilla, a pinch of salt, and cream of tartar to a large bowl.

  3. Photo by Angela Pizzimenti

    Beat with a hand mixer (or in a stand mixer) until foamy, then add in half the sugar.

  4. Photo by Angela Pizzimenti

    Continue beating until soft peaks form. Then, add in the rest of the sugar.

  5. Photo by Angela Pizzimentin

    Continue beating until stiff peaks form, then set aside.

    #SpoonTip: When you can lift up the beaters and the peaks stay in place, you’ve got stiff peaks.

  6. Photo by Angela Pizzimenti

    Line 2 baking sheets with parchment paper. Set aside.

    #SpoonTip: Add dots of meringue to the corners of your cookie sheet to help the parchment stay in place.

  7. Photo by Angela Pizzimenti

    Place one corner of a gallon size Ziploc bag into a tall cup. Gather your food coloring and a tool that will help you spread it into the bag. (I used popsicle sticks, but wooden skewers or a butter knife would also work.)

  8. Photo by Angela Pizzimenti

    Add a stripe of food coloring to your tool of choice.

  9. Photo by Angela Pizzimenti

    Spread the food coloring in a line on the inside of the bag, making sure to get it down into the corner.

  10. Photo by Angela Pizzimenti

    Repeat for all remaining colors.

    #SpoonTip: Don’t worry about it being perfect! It’ll all be swirled together in the end.

  11. Photo by Angela Pizzimenti

    Fill the bag with the meringue.

  12. Photo by Angela Pizzimenti

    Remove the bag from the cup, twist to remove excess air, then snip off a small corner piece.

  13. Photo by Angela Pizzimenti

    Pipe meringues onto parchment paper-lined trays, leaving a little space between them

  14. Photo by Angela Pizzimenti

    Bake for 1 1/2 hours, or until meringues are firm to the touch. Let cool completely before serving.