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Strawberry Meringue Cookies with Aquafaba

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!

strawberry-dust-and-vegan-meringue

Then, pipe the mixture on to a parchment lined baking sheet in little cookie shapes.

strawberry-vegan-meringue-piped

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.

strawberry-sea-foam-candy-vegan-meringue

Then, you’re done! These make really pretty gifts and toppings for cakes. I hope you give them a try!

Showing 6 comments
  • Lizzie Violet
    Reply

    How long did you leave the cookies to cool/dry out? I have been collecting AF and am thinking of trying this recipes for my first experiment.

    • Mary
      Reply

      Off the top of my head, I think it was about 45 minutes or so. I live in Calgary, AB and the air here is quite dry so things tend to dry faster here. The best way to do this is just check on them after a half hour. You may need to sacrifice a few to do taste tastes in order to get the timing just right for your kitchen/climate. Good luck, dear!

  • Don Palsgaard
    Reply

    My wife has a much more sensitive sense of smell than I. I made Aquafava for use in divinities. Even after I added powdered sugar and vanilla to taste, she was able to detect an objectionable bean odor from the Aquafava (I couldn’t smell it). Do you have any suggestions for masking this odor so that I can use Aquafava in place of eggs, especially in waffles and pancakes?

    • Mary
      Reply

      I found that using aquafaba made from home-cooked chickpeas to have considerably less beany-smell than canned ones. I’m not sure which kind you used but perhaps try making it from scratch. I haven’t typed up the instructions yet but here’s a tutorial video: https://www.youtube.com/watch?v=uztw9FUF3f8

      For me, I felt it was a night and day difference. Other than that, I would add more aromatic ingredients. The dried strawberries in this recipe really makes everything smell like strawberries. I hope that helps!

  • Don Palsgaard
    Reply

    Thanks!

  • Tania
    Reply

    Alot of cinnamon can mask

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