Sundae Scoop #3

 

 

Hey y’all, I am so glad y’all are enjoying this series.

I promise meringue cookies are easy to do there are just a few steps to ensure success.
* Make sure your bowl & whisk are squeaky clean

*Gradually add sugar so it incorporates evenly

Below I have the vegan & original recipe, both have the same results a marshmallowy sweet cookie

 

Vegan Meringues:

1- 15oz Unsalted Chickpea Liquid

¼ tsp Cream of Tartar

½ tsp Vanilla Extract

½ Cup Sugar

(Yields about 70 cookies)

 

Preheat oven to 225 degrees

Mix Chickpea liquid (aquafaba) and cream of tartar

(Whisk attachment or hand whisk)

Once foamy add sugar one tablespoon at a time

Then add vanilla

Whisk on high until stiff peaks form

(should be a glossy, thick mixture)

Use piping bag to make whatever designs you like

Bake for about 1.5 hours

Cookies should come up easy when baked through

Enjoy!

 

Meringues:

4 Egg Whites

½ tsp Cream of Tartar

1/8 tsp Salt

1 tsp Vanilla Extract

1 Cup Sugar

(Yields about 70 cookies)

Preheat oven to 225 degrees

Mix egg whites and cream of tartar

(Whisk attachment or hand whisk)

Add salt

Once foamy add sugar one tablespoon at a time

Then add vanilla

Whisk on high until stiff peaks form

(should be a glossy, thick mixture)

Use piping bag to make whatever designs you like

Bake for about 1.5 hours

Cookies should come up easy when baked through

Enjoy!

 

XO,