Vegan Almond Meringue Cookies and Christmas Cookie Pops


I first made these Almond Meringue Cookies when I was learning to make macarons and wanted to try something fun for my kids. You could change the flavor of these meringue cookies easily, simply by using different flavor extracts. I use Vanilla and Almond extract for these cookies, but peppermint extract would be perfect for Christmas meringue cookies as well. 





This recipe for Vegan Meringue Cookies is:

Vegan

Egg Free

Dairy Free

Soy Free

Gluten Free


How to make Vegan Almond Meringue Cookies:


Ingredients:

2/3 Cups Aquafaba
1/4 tsp Cream of Tartar
1 tsp Vanilla Extract
1 tsp Almond Extract
1 Cup Sugar
1 Cup Powdered Sugar
1 Cup Almond Flour
Food Coloring Gel, optional
Sprinkles, optional
Cake Pop Sticks, optional

Method:

Preheat the oven to 235°F

In a stand mixer with a whisk attachment, whip the aquafaba on high, adding the cream of tartar when it becomes frothy. Continue whisking until soft peaks form. 

When soft peaks form, add the vanilla and almond extract, and continue whisking on high until stiff peaks start to form. 

When stiff peaks begin to form, slowly add the sugar, one teaspoon at a time. 

Add the food coloring if desired, and continue beating the meringue until it starts to pull away from the edges of the bowl and holds its shape when the bowl is turned upside down. 

In a separate bowl, sift together the powdered sugar and the almond flour. 

Sift the powdered sugar and almond flour into the meringue, and use a rubber spatula to fold the ingredients together. Do not overmix - you want the meringue to hold it's shape on the pan. 

Scoop the batter into a piping bag with a large star or flower tip. 

If you are making meringue cookie pops, place a dollop of batter on a parchment lined pan, and place the stick on the batter. 

Pipe the meringue batter onto the parchment (I piped mine in the shape of a Christmas Tree).

Top with sprinkles, and then bake at 235°F for 30 minutes.

Let the meringue cookies cool on the pan before transferring to a cooling rack to cool completely. 

Store in an airtight container.  










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Vegan, Holiday, Christmas, Dessert, gluten free
Dessert
Yield: 16 Large Cookies
Author: Alexandra Tugade | The Home Baked Vegan
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Vegan Almond Meringue Cookies

Vegan Almond Meringue Cookies

Prep time: 20 MinBake time: 30 MinTotal time: 50 Min
These almond vegan meringue cookies are much like macaron shells, a slight crunch on the shell, with a soft chewy center.

Ingredients

  • 2/3 Cups Aquafaba
  • 1/4 tsp Cream of Tartar
  • 1 tsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1 Cup Sugar
  • 1 Cup Powdered Sugar
  • 1 Cup Almond Flour
  • Food Coloring Gel, optional
  • Sprinkles, optional
  • Cake Pop Sticks, optional

Instructions

  1. In a stand mixer with a whisk attachment, whip the aquafaba on high, adding the cream of tartar when it becomes frothy. Continue whisking until soft peaks form.
  2. When soft peaks form, add the vanilla and almond extract, and continue whisking on high until stiff peaks start to form.
  3. When stiff peaks begin to form, slowly add the sugar, one teaspoon at a time.
  4. Add the food coloring if desired, and continue beating the meringue until it starts to pull away from the edges of the bowl and holds its shape when the bowl is turned upside down.
  5. In a separate bowl, sift together the powdered sugar and the almond flour.
  6. Sift the powdered sugar and almond flour into the meringue, and use a rubber spatula to fold the ingredients together. Do not overmix - you want the meringue to hold it's shape on the pan.
  7. Scoop the batter into a piping bag with a large star or flower tip.
  8. If you are making meringue cookie pops, place a dollop of batter on a parchment lined pan, and place the stick on the batter.
  9. Pipe the meringue batter onto the parchment (I piped mine in the shape of a Christmas Tree).
  10. Top with sprinkles, and then bake at 235°F for 30 minutes.
  11. Let the meringue cookies cool on the pan before transferring to a cooling rack to cool completely.
  12. Store in an airtight container.

Calories

127.89

Fat (grams)

3.99

Sat. Fat (grams)

0.34

Carbs (grams)

22.47

Fiber (grams)

0.88

Net carbs

21.59

Sugar (grams)

20.69

Protein (grams)

1.55

Sodium (milligrams)

6.80

Cholesterol (grams)

1.78
This nutritional information is just an estimate, and may vary with different brands of products used.
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Created using The Recipes Generator

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