Spice Meringue Cookies
Gluten-free Christmas spice meringue cookies with a vegan option.
- 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
Preheat the oven to 225F and line a baking sheet with parchment paper.
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.
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.
Fold in the vanilla and spices.
Using pastry bag or spoon, pipe meringue on sheet tray. Bake until dry and firm to the touch, about 2 hours.
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.
Aquafaba is the cooking liquid from chickpeas. Make your own or use canned chickpea brine. 3/4 cup aquafaba = liquid of 1 14oz chickpeas