Aquafaba Meringues, a Vegan Halloween Treat
Servings: 40
Calories: 30kcal
Made with aquafaba (the liquid from a can of beans) whipped light and fluffy with a stand mixer, and baked in a low, slow oven, these cute ghost meringue cookies are a tasty fun vegan Halloween treat.
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Equipment
- stand mixer
- 2 large baking/cookie sheets
- cooing rack
- oven
Ingredients
- 1 teaspoon cream of tartar
- 1 cup aquafaba less one Tablespoon
- 1½ cups granulated sugar
- 1 teaspoon vanilla
- 1 teaspoon cornstarch
Instructions
- Preheat oven to 275° and place oven racks in the two lowest positions.
- Prepare two large baking (cookie sheets) sheets with parchment paper.
- Drain and reserve the liquid from a can of chickpeas. Measure out one cup LESS one tablespoon.
- Put the cream of tartar in the bowl of your stand mixer.Pour the strained aquafaba on top of the cream of tartar.
- Using the whisk attachment, turn the mixer on low and mix the cream of tartar with the aquafaba.
- Slowly increase the speed to medium. Beat until the mixture is foamy.
- Gradually increase the speed to high and beat for a few minutes or until soft peaks form.
- Continue whisking on high while adding in the sugar, Tablespoon by Tablespoon, beating well between each addition of sugar until stiff glossy peaks form.
- Add the vanilla and beat for one minute.
- Sprinkle the cornstarch on top and continue beating for one more minute.
- Cut the tip from a (disposable) pastry bag and insert a large (1 inch) round tip. If you don't have a large tip, just use your pastry bag.
- Carefully spoon in whipped meringue, filling the bag no more than 2/3 full. You will refill as necessary.
- Pipe out the ghost/cone shapes directly onto your prepared baking sheets. Start with a larger round base. Pull up while decreasing the pressure until you have a cone.
- Bake on the lower oven racks for 75 minutes, rotating half-way through.
- Once the baking time is up, turn off the oven and prop the door open a couple of inches until the oven is cooled. This might take up to an hour or more.
- Remove the meringues to a wire rack so the bottoms can dry. Continue cooling till completly cool and dry.
- Decorate the ghostly faces with black frosting gel.
Notes
- These aquafaba meringues are best consumed the same day they are made.
- Cooking on the lower racks will keep the meringues from turning brown in the oven.
- The ghost meringues won't spread much in the oven, so you don't need to space them as far apart as you would regular cookies.
- They will lose their shape somewhat when baking. That is to be expected.
- These will dry as sticky if your house is dry and warm.
- Fun serving suggestion: You can brush the bottoms of your ghostly meringues with melted white chocolate and put them on top of cupcakes or cakes to decorate!
Nutrition
Calories: 30kcal | Carbohydrates: 8g | Protein: 1g | Sodium: 1mg | Potassium: 12mg | Sugar: 7g