This is such an unusual recipe from Slate.com. I am not particularly interested in meringue or chick pea juice (aquafaba), but I had to try this. I tell you, they were really pretty good. I think adding a little cocoa powder or maybe some peppermint or raspberries or lemon or whatever floats your boat could make these cookies special.
Be aware, it makes quite a lot of cookies.
Time: About 2 hours, almost entirely unattended
Liquid from one 15-ounce can of chickpeas (about ¾ cup)
1 heaping cup granulated sugar
1 tablespoon vanilla extract
1. Heat the oven to 250°F and line one or more baking sheets with parchment paper. Pour the chickpea liquid (aquafaba) into the bowl of a stand mixer and beat with the whisk attachment until stiff peaks form, about 15 minutes. Gradually beat in the sugar, then the vanilla.
2. Scoop or pipe the aquafaba mixture into mounds onto the baking sheet(s) and bake for 90 minutes. (The meringues will be hard to the touch.) Let meringues cool on the baking sheet for 10 minutes, then serve. (Meringues can be stored in an airtight container for up to three days.)
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