Active Time
15 Mins
Total Time
2 Hours 15 Mins
Yield
50 meringues 

With just a hint of peppermint, these delicate sweet meringues become a refreshing treat. This vegan version of the French classic uses aquafaba, the leftover cooking liquid from chickpeas or other light-colored beans, in place of egg whites. Don't worry though, the aquafaba has no detectable taste, so guests will be none the wiser when it comes to your plant-based ingredients.

How to Make It

Step 1

Preheat oven to 250 °. Line a baking sheet with parchment paper; spray lightly with baking spray.

Step 2

Combine the aquafaba and cream of tartar in the bowl of a stand mixer; beat on high until white and glossy, and soft peaks form, 2 to 5 minutes.

Step 3

With the mixer running, slowly add sugar to aquafaba mixture, 1 tablespoon at a time. Continue mixing until peaks are more defined and stiff, 10-15 minutes. Add peppermint extract to bowl; mix until incorporated.

Step 4

Transfer meringue mixture to a pastry bag, fitted with a ¼-inch round tip; squeeze 2-inch round mounds onto prepared pan, about 1 inch apart. Bake at 250 ° for 2 hours or until dry and firm to the touch.