Vegan Rose Meringues Recipe

Recipesfull introduces to you: Cookie Recipes. (Vegan Rose Meringues Recipe). 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.

Brief

Prep 30 mins

Cook: 1hr30 mins

Total: 2hrs

Servings: 40

Yield: 40 meringues

Vegan Rose Meringues Recipe

Ingredients

¾ cup aquafaba (chickpea water)

1 teaspoon rose water

¼ teaspoon lemon juice

or more to taste

¼ teaspoon cream of tartar

¾ cup confectioners' sugar

Chef John's Almond Biscotti

Dessert

Directions

Step 1

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

Step 2

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.

Step 3

Pipe small mounds of meringue onto prepared baking sheets.

Step 4

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.

Nutritional Information

Vegan Rose Meringues Recipe

Servings Per Recipe:40

Calories: 10.7

% Daily Value *

Carbohydrates: 2.4g 1%

Sugars: 2.3g

Potassium: 3.2mg

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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