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.
3/4 cup aquafaba (the drained liquid from a 15-oz. can of chickpeas)
1/2 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon peppermint extract
How to Make It
Preheat oven to 250 °. Line a baking sheet with parchment paper; spray lightly with baking spray.
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.
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.
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.