I’ve been itching to make meringue cookies since I saw the recipe in Hannah Kaminsky’s new book Vegan Desserts. It’s funny, I know egg whites are just protein, but for some reason the concept of meringue always grossed me out and ruined my ability to enjoy the cookie. I think part of it had to do with the smell of raw egg whites as they’re beating up…I’ve always had a strange aversion to eggs so I was super excited to find a vegan equivalent!
The vegan version relies on whipped Ener-G egg replacer, so it’s actually a very easy recipe! You really do need a stand mixer though so that you can whip at high speed.
I made the vanilla flavored cookies, which tasted a lot like crispy marshmallows. In truth I don’t really remember what meringue cookies taste like, I just remember the texture, which these mimic perfectly. I can taste a little of the egg replacer so I think some stronger flavors would be really good, like maybe matcha or lemon, or strawberry. The book recommends adding some cocoa powder to make chocolate cookies, which sounds amazeballs to me. Maybe putting some jelly on the top of the vanilla ones would be good too.
I copied an idea from this month’s Sunset magazine and made chocolate candy cane cookies. It was super easy, just (carefully!) dip the cookies in some melted chocolate and sprinkle them with crushed candy canes. They are so yummy!