The weather is getting warmer and the sun is shining more. As summer approaches, we wanted to create a sweet, light treat, and these lemon meringue cookies are exactly that! How did we make those vegan? Well, it was more simple than you may think. Have you heard about aquafaba? It’s the liquid that’s left over from soaked garbanzo beans, but that bland description doesn’t do it justice. This “bean water,” combined with cream of tartar, can be whipped into something that resembles whipped egg whites. Using just a few ingredients and less than 30 minutes of prep time, you can make a delectable and classic vegan meringue. We baked the meringue into cookies, but you could likely use it as the meringue for a Baked Alaska or create a pavlova from it instead–the options are endless! Here is how we did it:
- ¾ cup aquafaba (from a 15.5 oz can of garbanzo beans)
- ¼ teaspoon cream of tartar
- ¼ teaspoon lemon extract (optional, or use another flavor)
- ½ cup plus 2 tablespoon powdered sugar
- Preheat oven to 200F.
- Drain a can of garbanzo beans (make sure the sodium content isn’t too high <150 mg per ½ c serving). We used a can of Trader Joe’s organic garbanzo beans and that yielded ¾ c of aquafaba.
- Pour the aquafaba, cream of tartar, and lemon extract into a bowl and beat until stiff peaks form (~6 minutes). Then add the sugar, one tablespoon at a time, and beat until just incorporated. Don’t overbeat or else the aquafaba will lose air and become liquidy.
- Using a spatula or spoon, place the aquafaba mixture gently into a piping bag and pipe 2-inch rounds onto a baking sheet lined with parchment paper (about 2 inches apart). If you don’t have a piping bag, you can just spoon the mixture onto the baking sheet.
- Bake for 1 hr 45 min (maximum, may only take less time) on upper rack. You don’t want them to get golden/browned at all because it will ruin the flavor. Allow them to cool for 10 minutes before carefully peeling them off of the parchment paper. Enjoy!