Spice Meringue Cookies
Gluten-free Christmas spice meringue cookies with a vegan option.
Servings 30 cookies
Ingredients
- 2 large egg whites or 3/4 cup aquafaba
- 1/4 tsp cream of tartar
- 1/3 cup granulated sugar
- 1/8 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground clove
- 1/8 teaspoon ground ginger
Instructions
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Preheat the oven to 225F and line a baking sheet with parchment paper.
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In the bowl of a mixer fitted with a whisk attachment, beat the egg whites until the eggs are frothy, about 30 seconds. Sprinkle in the cream of tartar.
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Increase the speed to high and beat until soft peaks form, about 1 minute. Add the sugar 1 tablespoon at a time until stiff peaks form, 1-2 minutes.
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Fold in the vanilla and spices.
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Using pastry bag or spoon, pipe meringue on sheet tray. Bake until dry and firm to the touch, about 2 hours.
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Allow to cool completely before removing from baking sheet with spatula. Store at room temperature in an air-tight container for up to 2 weeks.
Recipe Notes
Aquafaba is the cooking liquid from chickpeas. Make your own or use canned chickpea brine. 3/4 cup aquafaba = liquid of 1 14oz chickpeas
