Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, eggless/vegan meringue rainbow cookies. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggless/Vegan Meringue Rainbow Cookies is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Eggless/Vegan Meringue Rainbow Cookies is something that I’ve loved my entire life. They’re fine and they look fantastic.
A sweet treat which was always there in a vegan's list, but only now it could be possible. Do you have a hankering for some vegan cookies? Why not try these rainbow meringue cookies that just about melt in your mouth!
To get started with this particular recipe, we have to prepare a few ingredients. You can cook eggless/vegan meringue rainbow cookies using 4 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Eggless/Vegan Meringue Rainbow Cookies:
- Prepare 1 (400 g) can chickpeas, Water only
- Take 100 gm castor sugar
- Make ready 1/4 tsp cream of tartar
- Make ready 3-4 Gel food colours- pink, blue, yellow, green
Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a just-right sweetness, and they melt in your These meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up much like their namesake cousins, but made for vegans. Very easy to bake and make eggless rainbow cake to brighten up any special occasion. The one thing which I missed to do was coating each layer with sugar syrup before frosting the cake.
Steps to make Eggless/Vegan Meringue Rainbow Cookies:
- 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.
- Add the cream of tartar and whisk again for another minute.
- 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.
- Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.
- Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.
- 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.
- Store in an airtight container for up to 10 days.
I was on a time crunch couldn't do it. I wish I had done it because the cake was not as moist and soft as the Eggless. I have always loved these little Italian Rainbow Cakes. I looked forward to them each Christmas as they were brought to us by friends. I find that any vegan cookie / cake I make bakes way longer than the original recipe states.
So that is going to wrap this up for this special food eggless/vegan meringue rainbow cookies recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
