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Eggless/Vegan Meringue Rainbow Cookies

Eggless/Vegan Meringue Rainbow Cookies

Cooking Time

Preparation Time : 40

Cook Time : 90

Total Time : 130


Serves 25

  • 1 (400 g) can chickpeas, Water only (aquafaba/brine)

  • 100 gm castor sugar

  • 1/4 tsp cream of tartar

  • 3-4 Gel food colours- pink, blue, yellow, green


  • 01

    Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy.

  • 02

    Add the cream of tartar and whisk again for another minute.

  • 03

    While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.

  • 04

    Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.

  • 05

    Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.

  • 06

    Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour.

  • 07

    Store in an airtight container for up to 10 days.



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