About this recipe: 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!
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.
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
- Rated on - 11 Jul 2016 (Review from Allrecipes US | Canada)