Less than one month ago I made my first vegan meringues. I was so amazed how similar they were to regular meringues. Well, in flavor and texture at least. If I’m being honest they bore a striking resemblance to Styrofoam, but don’t think that stopped me from eating every last one of them because it didn’t and I regret nothing! It did inspire me to try to make my own and while I ended up in a slightly different direction, I don’t regret that either.
So, how does one make meringues without eggs? It turns out the liquid from a can of garbanzo beans can be used as an egg substitute in many recipes. Henceforth, I will be referring to it by it’s official name ‘aquafaba‘, because it makes me feel fancier than saying ‘bean juice’. Now, if this is new territory for you, please don’t be alarmed. The flavor of the aquafaba completely disappears once it’s baked.
To clarify, this recipe isn’t the vegan alternative to a standard meringue. This is more of a meringue inspired treat. Meringue-esque or meringue-ish if you will. A distant cousin perhaps. Whether you’re vegan, allergic to eggs, or just into trying new things this treat should be a delicious new take on the old favorite.
Vegan Coconut Meringue Cookies
- 6 Tbsp Aquafaba
- 1/2 tsp Cream of Tartar
- 1 1/4 cup Powdered Sugar
- 2 tsp Coconut Extract
- A pinch of Salt
- Sweetened Coconut Flakes
- Vegan Chocolate for drizzling
1.) Preheat oven to 250 degrees and line two baking trays with parchment paper
2.) Put the aquafaba and cream of tartar into a mixing bowl
3.) Slowly start whipping until the mixture gets foamy and then increase speed until it turns white and glossy
4.) Add in the powdered sugar a little bit at a time. Then add the coconut extract and salt. Continue mixing until very soft peaks form
5.) Using either a piping bag or a plastic bag with the corner snipped off, pipe the mixture onto your trays. Just keep in mind this mixture isn’t going to be as firm as a typical meringue. You want to leave plenty of space between each cookie because they will spread out to be more flat on top.
6.) Sprinkle the sweetened coconut flakes over the top
7.) Place the sheets in the oven for 45 minutes. After that time is up, turn off the oven, but do not open the door! You want to leave the cookies in the oven for at least another hour (with the oven off), but it can certainly wait longer than that too. Just don’t open the door before that. I know you want to, but don’t.
8.) When you take the cookies out they will already be cooled and should be similar to a traditional meringue, but flatter and slightly more dense. That’s exactly what you want.
9.) Melt your vegan chocolate in the microwave in 30 second intervals until melted. You can drizzle the desired amount on top of your cookies, and then place it in the freezer for 20 minutes to let the chocolate set.
10.) The end result should be a little chewy, a little tart, light, and sweet.
*If you’re feeling particularly indulgent and/or impatient you could also just kick back and dunk the cookies into the bowl of melted chocolate. You do you, I won’t judge.*
*If you want to make a meringue bark instead of cookies all the same directions apply. When you put the mixture on your tray try to make sure it’s even and not too thick. Leave the oven on for 50 minutes instead of 45 otherwise they may be a bit tacky inside. When you take it out of the freezer just break the bark into whatever size pieces suit your fancy.