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Wednesday, June 19, 2024

Miffy Bunny Vegan Meringue Cookies Utilizing Aquafaba

Flip your chickpea water, or aquafaba, into these straightforward three-ingredient vegan meringue cookies! They’re lighter than air, fluffy, candy, and have that satisfying crunchy exterior, it is like consuming crispy candy clouds!

Aquafaba actually is magic, the water that comes together with your canned chickpeas is definitely filled with protein, which is strictly why it may possibly act in an analogous approach as egg white when it is whipped! The protein within the liquid is what gives that construction for the fluffy peaks and you can also make all types of meringue with it.

My favourite is meringue kiss cookies however this time I added just a little extra twist to them and made them into little Miffy bunny shapes! Cuter meals simply tastes higher proper?

For the reason that substances are so easy – solely 3, it is all within the whipping for this recipe. Use your most trusted mixer and take your time, it must be whipped to a stiff peak, attempt flipping it over, it ought to keep in your spoon with out falling! If you happen to’re too afraid to attempt flipping it over your head then it is not prepared 😉


200 ml aquafaba, liquid from one can of chickpea

1 teaspoon cream of tar tar

5-6 tablespoon caster sugar


– Preheat oven to 200°F;

– Drain your can (or bag) of chickpeas and reserve the liquid, measure 200 ml, switch to the bowl of your mixer;

– Star whisking on excessive, when it turns into foamy and white, slowly add within the cream of tartar;

– As soon as it begins to grow to be fluffy and peaks are beginning to kind, add within the sugar one tablespoon at a time;

– Whisk till you obtain a stiff peak that will not fall while you spoon some up and flip it over, it took me 8 minutes in my mixer, your time could differ based mostly in your equipment;

– Switch right into a pipping bag, pip onto a lined baking sheet into your most well-liked shapes;

– Bake for 1 hour;

– Please observe, baking time will depend on the dimensions of your meringue cookies, mine have been fairly small so that they have been crispy after only one hour, if you happen to’re making larger, thicker ones, or meringue nests, it will take longer, 1 1/2 hour and even 2 hours;

– As soon as they’re baked and the middle is now not moist, take them out and let the cookies cool on a wire rack;

– Non-obligatory, adorn with edible marker;

– Get pleasure from!

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