Vegan Meringues

Steps

1. 1

   Preheat the oven to 95°C and line a large baking sheet or two with parchment paper.

2. 2

   Add the aquafaba and cream of tartar to a large bowl.

3. 3

   Using a hand mixer or stand mixer with the whisk attachment, beat on high for 5 minutes, until soft peaks form.

4. 4

   Slowly add in the sugar, a few tablespoons at a time, and continue to beat until all the sugar is added. Add the vanilla as well and keep beating, until stiff peaks are formed, about 5 more minutes.

5. 5

   Spoon the mixture into a large piping bag and cut off the end. Pipe small circles of meringue to make the cookies, leaving an inch of space in between the cookies.

6. 6

   Place in the oven and bake for about 1 1/2- 2 hours. To check for doneness, take one out of the oven, let it cool for a minute, then gently open it to see if it's no longer gooey in the middle. If it's not gooey, it's done. If the middle is a bit gooey, keep baking. You want them to be fully crisp throughout.

7. 7

   Remove from oven and store in an airtight container for about 4-5 days. They are best the day of, but taste great for several days. Enjoy!