Description
These cute vegan meringue mushroom cookies are a fun and festive addition to any Holiday Menu.
Ingredients
Scale
- 3/4 cup Aquafaba (liquid from one can of garbanzo beans)
- 1 teaspoon fresh lemon juice
- pinch of salt
- 1/2 cup sugar, (all natural cane sugar blended in vita mix)
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 200 F
- Drain the liquid from the can of garbanzo beans. (Set aside garbanzo beans for other use such as my favorite hummus recipe).
- Pour liquid into a standing mixer. Add lemon juice and pinch of salt. Using the whisk attachment, whip the garbanzo liquid on high speed until mixture is frothy.
- Add the vanilla and sugar, a spoonful at a time, while whipping on medium speed.
- Once all the sugar is added, whip on high again until stiff peaks form.
- When the peaks of the meringue can stand straight up, it is ready to be piped into the shape you desire. See video for details.
- Bake at 200 F for 60-90 minutes, or until they are completely crisp, but not brown. I like to take a cookie out of the oven and let it sit for a minute or so to see if it hardens, if it does not fully harden bake the cookies a little longer.
- Allow the cookies to cool completely.
- To assemble the mushrooms, make a little hole in the cap, fill with melted carob (or chocolate) and attach the stem. Let the carob set before serving. Dust with carob powder for a realistic look. For the dirt I used, Roma, a coffee substitute.
Notes
- If using icing to attach the tops to the stem, you want to be careful that the icing is not wet, as it will soften the cookie. So use very little liquid in the icing. If using melted carob chips, add a drop of coconut oil to make it more spreadable.