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.
Vegan Meringue Cookies from Glue & Glitter, https://www.glueandglitter.com/vegan-meringue-cookies-the-white-bean-experiment/