Impress guests at your next holiday gathering with these vegan peppermint meringue drops by Registered Dietitian and Culinary Nutritionist Michele DiCristofaro MS, RD, LDN. Can you guess their magic ingredient?
Recipe adapted from Vintage Kitty
- ½ C aquafaba (brine from the can of garbanzo beans)
- ¼ tsp. cream of tartar
- ⅔ C granulated sugar
- ¼ tsp. peppermint extract
- Decorations such as crushed candy canes or sugar sprinkles (optional)
- Hand mixer
- Large bowl
- Measuring cups
- Measuring spoons
- Large piping bag
- Preheat oven to 210F and line three cookie sheets with silicone mats or parchment paper.
- Drain can of chickpeas, reserving the liquid. This is called aquafaba. Set beans aside for another use.
- Add ½ C of aquafaba and cream of tartar to bowl and mix on low until foamy.
- Gradually increase mixer speed until mix becomes white, glossy, and stiff peaks form (about 6-8 minutes).
- Set the mixer on high and slowly add 1 tbsp. of sugar at a time. Make sure to whip meringue at least 20 seconds between each addition.
- Whip until meringue is stiff and glossy and then add peppermint extract. Keep whipping until extract is fully incorporated.
- Fill a large piping bag with meringue*. Squeeze meringue onto prepared baking sheets into 1 ½ inch dollups, spaced ½ inch apart. Sprinkle decorations on top, if desired.
- Bake for 75 minutes, rotating half way through. Then leave the oven door open for 45-60 minutes to air dry.
- Place meringues in an airtight container and store in a cool location.
*If you do not have a piping bag, make your own! Fill a resealable plastic bag, cut the corner and squeeze meringue onto baking sheet.
Note: If you would like to add color to your meringues, use a few drops of natural food dye such as pomegranate or beet juice. Be careful to not add too much coloring as it can thin out your meringue and firm peaks will not form.