These cookies are a great addition to your holiday cookie mix. They are light and airy, with a hint of almond, which means they don’t have an overpowering holiday flavor profile! Sometimes I crave holiday treats that are more subtle. ALSO, I’m NOT an expert at pastry bags, and my meringues turned out looking like boobs ( . ) ( . ) and I got a huge kick out of it. Saving the tatas is still important during the holidays too, am I right?
Feel free to check out a sugar-free varietal of Peppermint Meringues at my dear friend’s blog, Young Broke Life.
Prep time: 10 mins
Cook time: about 2 hours
Serves: 40-50 cookies
KITCHEN TOOLS NEEDED
Hand mixer and a medium mixing bowl
Pastry bag and piping tips (or you can use a large ziplock and cut off the corner to make a small hole)
Silicon spatula or something to spoon the mixture into the pastry bag
Silicon pad or parchment paper
Optional: Food processor (for making superfine sugar—you’ll see)
1 cup aquafaba (the liquid from one 15 oz can of chickpeas/garbanzos)
3/4 cup superfine cane sugar (you can make your own — see Step 2)
1/4 teaspoon sea salt (I prefer Pink Himalayan Sea Salt)
1/4 teaspoon cream of tartar
1 teaspoon almond extract (or you could substitute for vanilla or even 1/2 teaspoon of peppermint)
Preheat the oven to 250 degrees.
If you couldn’t locate superfine sugar at your grocery store, buy cane sugar, and pulse it in your food processor a few times, scrape the sides, and repeat. After a few rounds, you should have a finer consistency and you can set aside 3/4 cup for this recipe.
In your bowl, pour in the aquafaba and whisk on medium-high speed with the hand mixer. You can add in the cream of tartar, salt, and extract. Slowly add in the sugar as you mix—about a tablespoon at a time. It should start to thicken and form stiff peaks after about 4 minutes.
Prep your pastry bag, and then fill it with the meringue mixture. This can take some practice if you’re not used to working with a pastry bag. I recommend leaving room at the top of the bag when filling it so that you can pinch it closed and push the filling out from the top down. I prefer to refill my pastry bag several times, rather than overfill it and try to get it done all at once.
On your baking sheet, pipe out two-inch rounds, leaving about an inch of space in between.
Bake for 45 minutes, turn off the heat, do not open the door, and let the meringues sit in the oven without heat for an additional hour.
Remove from oven and use a spatula to lift the cookies off baking sheet.
Storage note: I live in Arizona where it’s currently cool and very dry. These kept in an airtight container on the counter for me for two weeks, however, you can store them in the fridge as well. They may collapse if they get too warm.