Ingredients

The following ingredients have 50 Servings
  • 3/4 Cup Aquafaba* (the liquid from one can of low sodium or unsalted chickpeas)
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Pure Vanilla Extract

Instruction

  • Preheat oven to 250 Degrees F.
  • Line 3-4 sheet pans with parchment paper
  • In the bowl of a standing mixer pour the Aquafaba
  • Mix with the whisk attachment on medium-high speed until the mixture turns white and creamy. About 3-5 minutes
  • Slowly add the sugar and the vanilla
  • Mix on high speed until stiff peaks form. About 4-5 more minutes
  • Cut the corner of a zip top bag. Insert a star tip if you'd like
  • Place the meringue inside the bag
  • Shape into cookies
  • Place into the oven at 250˚ F and immediately reduce the heat to 175˚ F
  • Bake for 2 hours then turn off the heat and let cool in the oven another 45-60 minutes. This prevents them from cracking
  • Remove and let cool on the baking sheets
  • They will be light, crisp and airy
  • Serve or store in an airtight container