Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, eggless/vegan meringue rainbow cookies. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Eggless/Vegan Meringue Rainbow Cookies is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Eggless/Vegan Meringue Rainbow Cookies is something which I’ve loved my entire life.

Find Deals on Gourmet Vegan Meringue in Snack Food on Amazon. And so is born the most perfect version of a vegan meringue cookie. Don't let its origins scare you - this sweet treat tastes nothing like beans.

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

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

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

Take out from the oven and let it cool over a cooling rack. Serve the meringue with some other cookies. A traditional meringue is made with whipped egg whites, but that doesn't mean that you can't make a delicious vegan version. Let me preach the meringue cookie gospel for a moment here.

Steps 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.

When whipped, aquafaba behaves just like egg whites, creating the perfect base for vegan-friendly meringues. And, since the world is going crazy for rainbow everything right now, I added some food coloring to create beautiful meringues that are just begging to be 'grammed. Vegan Rainbow Meringues How to make vegan meringue. To make these you just take some of the water from a can of chickpeas, and place it in your electric mixer with some cream of tartar. Cream of tartar really works for stabilization and it's exactly like you would use if you were whipping egg whites.

So that is going to wrap this up for this exceptional food eggless/vegan meringue rainbow cookies recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!