Egg Free Meringue Cookies
This Allergy Free Meringue Cookie is free of gluten, dairy, soy, eggs and nuts. It is also vegan and grain free.
Hi friends!
This is another fun recipe using aquafaba! If you missed the vegan and gluten free buttermilk pancake recipe that used aquafaba get it here. Oh, you said you don’t know what aquafaba is? Well it’s perfect for creating recipes if you have an egg allergy or are following the vegan diet. Yes there are a lot of replacements for eggs in baking. There’s egg replacer products you can buy at the store, there’s flax seeds, applesauce and even pumpkin puree. Those are all nice and dandy but not when it comes to recipes that need egg whites. That’s where aquafaba comes in!
Ok so it’s awesome, but what it is? Well it is the liquid from a can of beans! Yes I know it sounds crazy, but I’m not the one who invented it. However I would love to meet the brilliant weirdo who did :) . So whenever you’re draining a can of beans, put a bowl under it and save that liquid for a recipe. One thing to keep in mind is the milder the bean, the less you’ll taste a “beany” flavor in your baking. I’ve found chickpeas are the best and don’t really add any strange flavor. I did use pinto beans for this and I noticed a slight “beany” flavor. Honestly I wasn’t mad about it though, it was less “beany” and more nutty.
These cookies have a really interesting texture and I mean that in the best possible way. To be honest, they came out of a bit of mistake. I ended up adding a bit too much sugar and it left my fluffy bean whites (that’s what I’ll call my whipped aquafaba :) ) a bit runny. When these baked they flattened out a bit too much. I was starting to think they were a fail until I tasted them. They tasted like a dessert cracker! They were so crunchy, but also melted in your mouth after a few seconds. So call it a happy accident, but I loved these flat little meringue disks!
