Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, eggless/vegan meringue rainbow cookies. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Eggless/Vegan Meringue Rainbow Cookies is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Eggless/Vegan Meringue Rainbow Cookies is something which I have loved my entire life.

They're crunchy, chewy, sweet and delicious. Eggless/Vegan Meringue Rainbow Cookies step by step. Add the cream of tartar and whisk again for another minute..

To begin with this recipe, we have to first prepare a few ingredients. You can have eggless/vegan meringue rainbow cookies using 4 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Eggless/Vegan Meringue Rainbow Cookies:

1. Get 1 (400 g) can chickpeas, Water only
2. Make ready 100 gm castor sugar
3. Take 1/4 tsp cream of tartar
4. Get 3-4 Gel food colours- pink, blue, yellow, green

Don't let its origins scare you - this sweet treat tastes nothing like beans. In fact, once whipped, you would never know that you're not actually baking with eggs. Let the meringue cool and serve. Transfer the meringue to a piping bag fitted with a star piping tip.

Instructions to make Eggless/Vegan Meringue Rainbow Cookies:

1. Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy.
2. Add the cream of tartar and whisk again for another minute.
3. While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.
4. Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.
5. Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.
6. Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour.
7. Store in an airtight container for up to 10 days.

Alternatively, you can scoop the meringues onto the baking sheets in tablespoon rounds. A traditional meringue is made with whipped egg whites, but that doesn't mean that you can't make a delicious vegan version. Light, airy and perfectly sweet vegan meringue cookies. Cute and fun and made with chickpea aquafaba resulting in totally perfect meringue! I was daunted by the idea of vegan meringue for a long time and now I don't know why.

So that is going to wrap this up for this exceptional food eggless/vegan meringue rainbow cookies recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!