Eosinophilic Esophagitis Friendly Vanilla Meringues
Total time2 hr 50 min
Prep time20 min
Cook time1 hr 30 min
4.9(27)
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Learn more →Ingredients
24 servings
- ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas), at room temperature
- ½ tsp cream of tartar
- 1 cup superfine sugar (or granulated sugar processed 30 seconds in a blender)
- 1 tsp pure vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper.
- 2
Pour the aquafaba into the bowl of a stand mixer (or a large bowl if using a hand mixer). Add the cream of tartar and salt. Beat on medium speed until the mixture is foamy and opaque, about 2 minutes.
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