Sweet Snacks
Meringue Cookies (Aquafaba, Sugar-Free)
Whipping the aquafaba until it holds stiff, glossy peaks — the same test used for real egg whites — is what makes these meringues crisp instead of collapsing into a sticky puddle.
Ingredients
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 tsp cream of tartar
- 1/2 cup allulose
- 1 tsp vanilla extract
Method
- 1
Preheat oven to 200°F and line a baking sheet with parchment paper.
- 2
Whip the aquafaba with cream of tartar using an electric mixer on high speed for 5-7 minutes, until it holds stiff, glossy peaks — this is the exact same visual test used for whipping real egg whites; underwhipped aquafaba won't hold its shape and collapses into a sticky puddle once piped.
- 3
Gradually add allulose, one tablespoon at a time, continuing to whip until fully incorporated and glossy.
- 4
Fold in vanilla extract.
- 5
Pipe or spoon small mounds onto the prepared sheet and bake 90 minutes to 2 hours, until fully dried and crisp. Turn off the oven and let cool inside with the door cracked for 1 hour.