Vegan Meringue Cookies

3/4 cup Aquafaba
1/2 tablespoon vinegar
1 tsp Vanilla Extract
1/2 cup Granulated Sugar

Strain a can of chickpeas with a measuring cut to catch the liquid. when most of the aquafaba is in the cup, set it aside, rinse the chickpeas, and save them for another recipe (If you dont feel like cooking them, theyre great on top of salad!) Most cans yield about 3/4 cup of aquafaba. Add aquafaba, vanilla, and vinegar to a large mixing bowl or the bowl of a stand mixer. Measure out sugar and set aside in a separate bowl. Using a stand mixer or automated beater, start whisking. After foam starts to form, add the sugar bit by bit while you whisk. Keep going until it becomes white and fluffy, and holds stiff peaks when you take out the whisk (about 5 minutes, but varies). preheat oven to 210 degrees and line your trays with parchment paper. fill a piping bag or plastic bag with the mixture (it helps to set the corner in a glass for stability and ease of access. cut off the corner and pipe little meringues. It doesnt matter how they look, just that theyre all around the same size (and even that is pretty flexible, just make them as even as you can!) bake at 210 for 75 minutes. When theyre done, turn off the oven and leave them in there, without opening the door, for an hour. This helps them really firm up and dry out. Store in an air tight container and enjoy! You will probably need to recalculate the calories for the size/number of your meringues. just add up all your ingredients and divide by the number of cookies! Serving Size: Makes 80 bite size pieces

Number of Servings: 85

Recipe submitted by SparkPeople user VEGAN-D-E.