These pretty strawberry vegan meringue cookies remind me of sea foam candy, which I used to be obsessed with. Using aquafaba, these cute little candies are very easy to make. Aquafaba is simply a fancy name for the thick, viscous liquid from a can of chickpeas or white beans. This may sound very strange but, when whipped up and combined with sugar and vanilla, it is just like egg-based meringue in taste and texture.
Video tutorial for Vegan Strawberry Sea Foam Candy
This recipe consists of two basic parts: the whipped and flavoured aquafaba meringue and powdered dried strawberries or strawberry dust. I usually use my dehydrator to dehydrate slices of strawberry and simply use a blender to pulverize it into dust. The resulting tangy and sweet strawberry sprinkles are fantastic swirled into vegan yogurt or banana ice cream. They store fairly well so I like to keep them on hand to kick up the flavour of any fruity concoction. If you don’t have a dehydrator, you can use your oven to make baked strawberry chips and go from there.
Learn about the development of aquafaba as a vegan baking ingredient here.
For these meringue cookies, of course, you’ll need meringue! Follow this tutorial on how to make vegan meringue with aquafaba.
Once you have your two parts, simply fold them together. How much you use is really up to you. I used a half batch of vegan meringue, which is the equivilant of 1/4 cup of aquafaba (chickpea brine), and about 2 1/2 tablespoons of strawberry dust. You can taste it and adjust; something you wouldn’t want to do with raw eggs!
Then, pipe the mixture on to a parchment lined baking sheet in little cookie shapes.
Bake in a preheated oven at 170F or 77C for one and a half hours. After that, crack the open door open and let them cool to room temperature. This step is super important to let the meringue cookies dry completely.
Then, you’re done! These make really pretty gifts and toppings for cakes. I hope you give them a try!