“Magical aquafaba—the liquid from canned chickpeas that often gets poured down the drain—mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.”
- 6 tablespoons liquid from one 15-ounce can no-salt-added chickpeas, at room temperature
- ¼ cup sugar
- ½ teaspoon pure vanilla or almond extract
- 1Position a rack in upper third of oven; preheat to 200°F. Line a large baking sheet with parchment paper.
- 2Beat chickpea liquid in a mixing bowl with an electric mixer on high speed until stiff peaks form, 5 to 10 minutes. Add sugar, about 1 tablespoon at a time, and continue beating until very glossy, about 5 minutes. Add vanilla (or almond) extract and beat for 1 minute more.
- 3Place a dot of the meringue under each corner of the parchment paper to secure it to the pan. Spoon the meringue into a 1-gallon sealable plastic bag (or pastry bag fitted with a ½-inch plain tip). Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner to make a ¾-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Holding the bag perpendicular to the pan, pipe the meringue into 1½-inch cookies, spacing them about ½ inch apart.
- 4Bake the meringues on the upper rack until they are dry and crispy, 1½ to 2 hours. Turn off the oven and leave the meringues in the oven, with the door closed, for 1 hour more.