High Fructose Corn Syrup Free Vegan Vanilla Meringue Cookies

Total time2 hr 50 min

Prep time20 min

Cook time1 hr 30 min

High Fructose Corn Syrup Free Vegan Vanilla Meringue Cookies

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Ingredients

24 servings

¾ cup aquafaba (liquid from 1 can of unsalted chickpeas), chilled
Iberia Foods Iberia Chickpeas, 29 Oz Full Circle Market Garbanzo Beans, Low Sodium, Chickpeas 15 Oz Chickpeas Garbanzo Beans - 15.5oz - Good & Gather™Organic Low Sodium Chickpeas Garbanzo Beans - 15oz - Good & Gather™Organic Chickpeas In Glass Jar, 13 oz
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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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