Strawberry aquafaba meringue cookies
PersonalPoints™ per serving
2 hr 45 min
These meringues are light and crisp and melt in your mouth in the most irresistible way. They’re made with beaten aquafaba, the liquid drained off from a can of chickpeas, instead of the traditional egg whites. It’s almost miraculous how the liquid transforms into thick, glossy, creamy peaks that are a dead ringer for meringue. The cookies gain loads of tart berry flavor from pulverized freeze-dried strawberries. Be sure to use freeze-dried fruit, which is dry and crisp; chewy dried fruit will not work.
¾ cup(s), from a 15-oz can of low-sodium chickpeas
Cream of tartar
- Preheat oven to 200°F. Line 2 large sheet pans with parchment paper.
- In a large bowl, beat aquafaba and cream of tartar with whisk attachment of a mixer at high speed until stiff peaks form, 5 to 12 minutes. Gradually beat in sugar.
- In a mini food processor, pulse strawberries until finely ground, about 1 minute. Gently fold ground strawberries into aquafaba mixture. Spoon into a large zip-top plastic bag (or use a pastry piping bag). Seal bag, and cut a ¾-inch hole in one corner. Pipe mxiture into 1½-inch circles onto prepared sheet pans. Bake at 200°F until dry to the touch, 2 hours.
- Turn oven off, leaving pans in oven. Dry meringues in closed oven 30 minutes to 1 hour. Store meringues in an airtight container for up to 3 days.
- Serving size: 3 cookies