Vegan rose meringue cookies made with aquafaba. It is brine from legumes. In this case we will use water from a can of chickpeas. Enjoy! Keep meringues in an airtight container in a cool and dry place. These should keep for a couple of weeks.

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Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
total:
2 hrs
Servings:
40
Yield:
40 meringues
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C). Line 2 baking sheets with parchment paper.

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  • Combine aquafaba, rose water, lemon juice, and cream of tartar in a large bowl. Beat with an electric mixer until fluffy, 10 to 30 minutes. Increase speed to high and beat, gradually adding confectioners' sugar, until meringue holds stiff peaks, about 10 minutes. Scoop meringue into a piping bag fitted with a round tip.

  • Pipe small mounds of meringue onto prepared baking sheets.

  • Bake in the preheated oven, rotating sheets halfway through, until meringues are dry and firm, 1 1/2 to 2 hours. Turn off oven; keep meringues inside until cooled.

Cook's Notes:

Cream of tartar helps stabilize and gives more volume to your meringue mixture. If you are looking for a replacement, go for 1 teaspoon lemon juice.

You can use a spoon to scoop meringue onto the baking sheets instead of a piping bag.

If you prefer a meringue that is crunchy, bake for the longer time.

Nutrition Facts

11 calories; protein 0g; carbohydrates 2.4g 1% DV; fat 0g; cholesterol 0mg; sodium 0mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
06/15/2016
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. Read More
(4)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2016
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. Read More
(4)
Rating: 5 stars
02/20/2018
I never thought it would work but it did! I could only whip it to a medium peak but that was good enough to do the job. The rose flavor balances beautifully with the lemon giving it a taste i am sure french royalty would have loved! I added some pink food colouring to the mixer (paste form) and that makes them even more lovely! 5/5. So dam impressed! Read More
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