Creating meringue cookies out of plant-based ingredients can be tricky but can help create a stunning and delectable dessert. Follow this vegan meringue cookie recipe to learn how to make the vegan meringue the easy way. This recipe is based on the original technique used by French chefs to create Parisian-style meringues.
Ingredients
2/3 Cup of Coconut Oil (140 g)
4-5 T Whey Protein (80-120 g)
2 T Maple Syrup (10 g)
1/4 -1/2 tsp Powdered Sugar (10g - 15g)
Fruit or Vegetable Puree (I used pineapple and banana puree, see below)
A pinch of Salt Substitute: Erythritol, Kuzu Straws, or Yacon Syrup. Check the notes Pink Himalayan Salt Substitute: Himalayan pink salt has a milder flavor and is a good option for this recipe too.
Directions
Preheat oven to 250F /120C. Measure out the coconut oil and let it reach room temperature. If mixing the coconut oil with protein and a sweetener, you should have already done this before measuring out the coconut oil. When preparing the meringue, it is important to work fast. The mixture will be set up quickly, so you have to be quick and thorough when mixing the ingredients together. The first step is to beat in your whey protein powder until it dissolves completely into the mixture. Then add in one tablespoon of maple syrup at a time while continuing to mix every 2 minutes or so until all of the sugar has dissolved into a smooth, runny consistency (about 15 minutes). If your mixture looks too dry, add a little more whey protein powder to help it along until it is the right consistency. Once the meringue is smooth and runny, it's time to beat in the rest of your coconut oil. Once mixed in, you'll want to add a pinch of salt substitute, and a sweetener is used. Before baking, quickly drop spherical shapes onto nonstick baking paper or parchment paper (which will absorb some of the oil) made from parchment paper and bake for 60-80 minutes until golden brown on top and set in the center.
