Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, eggless/vegan meringue rainbow cookies. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
A sweet treat which was always there in a vegan's list, but only now it could be possible. Do you have a hankering for some vegan cookies? Why not try these rainbow meringue cookies that just about melt in your mouth!
Eggless/Vegan Meringue Rainbow Cookies is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Eggless/Vegan Meringue Rainbow Cookies is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook eggless/vegan meringue rainbow cookies using 4 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggless/Vegan Meringue Rainbow Cookies:
- Take 1 (400 g) can chickpeas, Water only
- Make ready 100 gm castor sugar
- Get 1/4 tsp cream of tartar
- Prepare 3-4 Gel food colours- pink, blue, yellow, green
I was on a time crunch couldn't do it. I wish I had done it because the cake was not as moist and soft as the Eggless. I made these vegan meringues for a Vegan Lemon Tart, so I decided to colour half of my meringue with Turmeric Powder to give it a yellow shine. It is really important to bake these vegan meringues cookies on a low heat to allow for all the moisture to evaporate without burning the cookies.
Steps to make Eggless/Vegan Meringue Rainbow Cookies:
- Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy.
- Add the cream of tartar and whisk again for another minute.
- While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.
- Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.
- Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.
- Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour.
- Store in an airtight container for up to 10 days.
Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a just-right sweetness, and they melt in your These meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up much like their namesake cousins, but made for vegans. Looking to make eggless meringue or specifically a vegan meringue recipe using aquafaba? I have always loved these little Italian Rainbow Cakes. I looked forward to them each Christmas as they were brought to us by friends.
So that’s going to wrap it up with this special food eggless/vegan meringue rainbow cookies recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
