These meringues are the perfect office-friendly snack that everyone can enjoy. My coworkers loved them!
Top tips from me:
1) Look up what a stiff peak looks like before setting off on deciding whether your meringue is ready. Mine was definitely underdone, but they still came out delicious.
2) I added a drop of raspberry extract and red food coloring to make these light pink beauties. Jaimie said you could try chopping up freeze-dried fruits and folding them in, such as strawberries. I couldn’t find any at my local grocery store so I went the extract route. Make sure they’re dried though because juice from the fruit will ruin the meringue while baking!
3) This recipe yields a lot of meringue so make sure you have a lot of cookie sheets or the time and patience to do two rounds of cookies.
4) Jaimie also makes these for cakes sometimes and adds them on as marshmallows. To do so, you would refrigerate them immediately after baking and they would get gooey. To keep them light and crunchy, store them at room temperature. They’ll stick together if you immediately put them all in the fridge.
Time:
This recipe yields a lot of cookies — probably about 3-4 dozen. Additionally, make sure you leave enough time. It will take about 30 minutes to make the meringue then another 2 hours to bake the cookies.
Ingredients:
12 oz. chickpea water — 2 tsp cream of tartar — 3 cups sugar
Instructions:
– In a small bowl, combine chickpea water and cream of tartar. Mix on high for 2 minutes.
– Slowly add sugar, 1 tbsp at a time, until stiff peaks form (may not have to add all the sugar, start watching closely after 2 cups are in there.)
– OPTIONAL: add food color and flavor (be careful, VERY sparingly, 1 drop) and hand-fold-in.
– Scoop about 2 tbsp onto parchment lined paper. Top with sprinkles.
– Bake at 220 degrees for 2 hours or until fully dried through and light for their size.
Did you make this recipe and have any suggestions? Make sure to leave a comment!
The Sunday Roast 