This is my second adventure in making vegan meringue. This time, I whipped up some simple vegan meringue cookies using a different liquid.
Chickpea meringue has a slight beany taste, and I am happy to report that white bean juice makes a much milder vegan meringue! These cookies were crisp, sweet, and not at all beany.
You will want to eat these menringues pretty much right away, though. Mine sat out on the kitchen counter yesterday, and they went from crispy to chewy in a few hours. This is definitely not a make-ahead recipe. I wish I’d stuck some in the fridge, so I could tell you how that shook out!
Since first tasting the garbanzo bean meringue, I knew that I wanted white bean to be my next meringue experiment. Unfortunately, the vegan meringue group had a post on white bean, and it was a total miss. BUT! The person who had the fail suspected that this was because white beans give off less liquid than garbanzo beans. Since I’m using a hand mixer instead of a stand mixer, the level of bean liquid wasn’t a problem. If you’re using a stand mixer and things aren’t working out, try adding the juice from a second can of beans and doubling the recipe.
But that’s enough about beans. Let’s make some cookies!
This recipe is another mashup. I wanted to try using a stabilizer in my meringue this go-round, but we were out of cream of tartar. According to Cook’s Thesaurus, though, you can use vinegar in place of cream of tartar, just triple the amount. So, my vegan meringue cookies are a veganized version of this one, using vinegar instead of cream of tartar.
Vegan Meringue Cookies made with white bean meringue are crisp, sweet, and have no beany taste at all! This recipe makes about 4 dozen cookies.
- 1 15 ounce can white beans drained, liquid reserved. You can set those beans aside, because we are done with them!
- 1/2 teaspoon apple cider vinegar or lemon juice
- 6 tablespoons sugar
- 1/4 teaspoon vanilla extract
Preheat the oven to 200F.
In a large, high-sided bowl, combine the bean juice, vinegar, and sugar, and whip with an electric hand mixer or stand mixer on high until you’ve got soft peaks. I do not recommend hand-mixing, unless if you’re up for an endurance workout. It took me around 25 minutes to get nice, stiff peaks. You’re not going to get a super dense, sticky texture, but the peaks should hold when you list the whisk out of the bowl.
Add vanilla and beat for another 30 seconds, just to incorporate it.
Scoop tablespoons of your meringue onto cookie sheets lined with parchment paper or a Silpat (I used a Silpat). I was able to get about 8 onto a single sheet, so you may need to bake in batches. If your meringue falls between batches, just whip it back up – it shouldn’t take nearly as long.
Bake each batch for 90 minutes to two hours (bigger cookies will take longer). Your cookies are ready when they’re crisp all the way through. If they look runny at all, give them 10 extra minutes, then check again. Turn the oven off, but leave the cookies in there for another 2 hours to cool before removing your vegan meringue cookies from oven.
I had the best results getting these off of my Silpat by skipping the spatula. Instead, I carefully lifted the Silpat and peeled it away from the cookies ever-so-gently. If the cookies are baked through, they peel right off. It’s kind of satisfying!
Serve immediately. These will soften within a few hours if you leave them out. They’re still good, but they get a bit sticky and chewy. Sort of like a marshmallow.