Vegan rose meringues
Vegan rose meringue cookies made with 'aquafaba'. It is brine from legumes. In this case we will use water from a tin of chickpeas. Enjoy!
Ingredients
Makes: 10 rose meringues
- liquid from 400g tin chickpeas
- 1/4 to 1/2 teaspoon lemon juice
- 1/4 teaspoon cream of tartar
- 1 teaspoon rose water
- 100g icing sugar
Method
Prep:30min ›
Cook:1hr30min ›
Ready in:2hr
- Preheat the oven to 100 C / Gas 1/4. Line 2 baking trays with baking parchment.
- Combine the chickpea water, lemon juice, rose water and cream of tartar in a mixing bowl and beat the mixture for 10 to 30 minutes. Start beating on high speed and slowly adding icing sugar. Check your meringue from time to time – if you can take the bowl upside down and it didn’t collapse and you have stiff peaks it means your mixture is ready. Use a pastry bag or a spoon to place freeform shapes on to the prepared baking trays.
- Bake in the preheated oven for 90 minutes to 2 hours. Rotate your trays half way through. Turn off the oven but leave your meringues inside to cool down. If you prefer a meringue that is crunchy, opt for more time.
Tip
Cream of tartar helps stabilize and gives more volume to your mixture. If you are looking for replacement go for 1 teaspoon of lemon juice. Keep in cool and dry place. These should keep for a couple of weeks in an air-tight container.
See it on my blog
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Reviews & ratings
Average global rating:
(4)
Reviews in English (3)
Very surprised how good these were. Had made a recipe using chick peas and a great way of using the water drained off. I did not have any rose water but put some almond essence in. Yummy. - 20 Mar 2017
Have to confess I was sceptical about aquafaba, but it is truly amazing. 30 minutes and brilliant egg free vegan meringue - 1 can's worth of juice made about 48. Definitely took the 30 minutes, but so worth it. have fooled family and friends so an absolute must Ready to try lots of Aquafaba recipes now. - 30 Mar 2016
I'm a believer!! These are so easy and fun to make. I didn't have any cream of tartar, so I used 1/2 tsp (total) lemon juice. The outcome was the most subtle hint of rose and a bit of a lemon aftertaste. I think these are a perfect amount of sweetness. I baked for two hours, then left them in until cooled. They came out light and crispy. They crumble easily but you can bite into them without them disintegrating. What a great recipe. Next time, I'm adding chocolate or dipping them in white chocolate... Thank you for sharing. - 15 Jun 2016 (Review from Allrecipes US | Canada)
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