Saturday, July 11, 2015

Vegan Meringue Cookies Using Two Ingredients

This recipe uses something I never would have thought of- garbanzo bean water from a can of garbanzo beans! And it tastes amazing! I call them cotton candy cookies. So if you need an egg white replacement garbanzo bean water works great! And not just for these cookies either! There is a group on Facebook called Vegan Meringue where you can find all sorts of recipes and personal stories from people using what is called "auqafaba." 

What you need:

1 can of garbanzo beans

Drain the liquid from one 15oz can of garbanzo beans (with or without salt) until you have 1/2 to 3/4 cups. You will need about 1.33 times the volume of your liquid in sugar. I used bakers sugar but any sugar should work. Beat the liquid until you have stiff peaks. I added one drop of red food coloring to make my cookies a light pink. I had to let the mixer run for about 15 minutes to get the stiff peaks so be patient. Once you have stiff peaks add the sugar into the mixer one tablespoon at a time. 

Line a baking tray with parchment paper. Spoon out about a tablespoon for each cookie onto the tray.

Bake at 100C/215F for 1.5 hours. Then turn off the oven and crack it open and let them cool to room temperature before removing them. 

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