Eosinophilic Esophagitis Friendly Vegan Vanilla Meringue Cookies
Total time2 hr 50 min
Prep time20 min
Cook time1 hr 30 min
4.7(11)
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Learn more →Ingredients
24 servings
- ¾ cup aquafaba (liquid from 1 can of unsalted chickpeas), chilled
- ½ tsp cream of tartar
- 1 cup organic cane sugar, superfine or blended until fine
- 1 tsp pure vanilla extract
- ¼ tsp almond extract (optional)
Instructions
- 1
Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper.
- 2
Pour the chilled aquafaba and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat on medium speed until the mixture is foamy and opaque, about 2 minutes.
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