Egg-free Rainbow Meringue Cookies {vegan}

Thank you for sharing!

These rainbow meringue cookies were so freakin' easy to make! And the kids loved them! (and they're vegan--which is awesome)

Hi, my name is Chantal and I’m addicted to foods that are a little silly and kid-friendly and allergy-friendly and easy-to-make and maybe a little sweet. There, now that my confession is out of the way, I shall introduce to you my newest LOVE LOVE LOVE: Egg-free Rainbow Meringue Cookies. Yeah, that’s right. Meringue without eggs? Is that even possible? Yes, it is, and it’s amazingly yummy.

Inspired by this totally easy recipe for vegan meringue cookies on It Doesn’t Taste Like Chicken, I took a little yum, added a little fun and got a piece of the rainbow sitting on my baking sheet. Eat that, unicorns! I got my own rainbow! Neener, neener!

egg-free rainbow meringue cookies feature

Ingredients for Egg-free Rainbow Meringue Cookies

  • 1 can unsalted chickpeas (you just need the juice–about 1 cup)
  • 1/2 tspn vanilla extract
  • 1/2 tspn white vinegar
  • 1/4 tspn baking powder (this will make them poofy and lighter, so if you don’t want poofy, don’t add this)
  • 3/4 cup granulated sugar
  • Purple gel food coloring
  • Red gel food coloring
  • Blue gel food coloring
  • Yellow food coloring
  • Orange food coloring
  • Green food coloring (mine was neon green, but whatever)
  • Ok, just get all the colors of the rainbow–stop making me list the colors
  • Rainbow sprinkles (because sprinkles make everything awesome-er)

How to Make Egg-free Rainbow Meringue Cookies

  1. Preheat your oven to 200-degrees.
  2. Line a baking sheet with wax paper and set aside.
  3. Mix bean juice (no beans, just the water), vinegar, soda, and vanilla in a large mixing bowl (preferably your stand mixer’s mixing bowl, if you have one, because this takes FOREVER to mix with a hand mixer–and you’ll be there until next Christmas if you try to do it by hand-hand with no mixer at all (sorry about this if you’re Amish)).
  4. Beat on high in your stand mixer, adding the sugar in thirds.
  5. Whip for like 6-10 minutes (a really long time). If you have to, feel free to stop the mixer to scrape the sides to make sure everything is getting fully whipped. Just keep whipping until the peaks are stiff and don’t fall over when you jiggle the bowl–like meringue.
  6. While that’s mixing, put your star-shaped decorating tip in a disposable pastry bag, then place the pastry bag in a cup and turn the sides down.
  7. Paint the insides of the pastry bag with stripes of the food coloring. If I’m not being super clear about how to do the rainbow swirls, just check out this cool photo tutorial for making the color-swirl effect over on The Chickabug Blog (that’s where I learned to do it). I actually just let the coloring drool down the sides, since the gel food coloring I have is very fun to play with…I may have gotten carried away.
  8. Once the meringue is stiff, put it in the pastry bag and pipe it onto the wax-paper-lined baking sheet. I added a little twist while piping–made the swirly whirly.
  9. Sprinkle with funfetti…we’re getting close…
  10. Place in the oven and pace the floor for about 45 minutes. Then rotate the pans and resume pacing.
  11. At the hour and a half mark, take a meringue out (just one!) and allow it to cool. Test it and see if that’s the texture you would like. If you like it kinda soft (like it should be), take them all out of the oven and allow to cool. If you want the cookies crunchier, leave them in the oven for another half-hour, then check again.
  12. Once cooled, you are required to eat them all that day…just fyi.

easy egg-free remingue cookies with rainbow swirls fb

egg-free rainbow meringue cookies feature
Yield: 15

Egg-free Rainbow Meringue Cookies {vegan}

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

I shall introduce to you my newest LOVE LOVE LOVE: Egg-free Rainbow Meringue Cookies. Yeah, that's right. Meringue without eggs? Is that even possible? Yes, it is, and it's amazingly yummy.

Ingredients

  • 1 can unsalted chickpeas, you just need the juice--about 1 cup
  • 1/2 tspn vanilla extract
  • 1/2 tspn white vinegar
  • 1/4 tspn baking powder, this will make them poofy and lighter, so if you don't want poofy, don't add this
  • 3/4 cup granulated sugar
  • Purple gel food coloring
  • Red gel food coloring
  • Blue gel food coloring
  • Yellow food coloring
  • Orange food coloring
  • Green food coloring, mine was neon green, but whatever
  • Ok, just get all the colors of the rainbow--stop making me list the colors
  • Rainbow sprinkles, because sprinkles make everything awesome-er

Instructions

  1. Preheat your oven to 200-degrees.
  2. Line a baking sheet with wax paper and set aside.
  3. Mix bean juice (no beans, just the water), vinegar, soda, and vanilla in a large mixing bowl (preferably your stand mixer’s mixing bowl, if you have one, because this takes FOREVER to mix with a hand mixer–and you’ll be there until next Christmas if you try to do it by hand-hand with no mixer at all (sorry about this if you’re Amish)).
  4. Beat on high in your stand mixer, adding the sugar in thirds.
  5. Whip for like 6-10 minutes (a really long time). If you have to, feel free to stop the mixer to scrape the sides to make sure everything is getting fully whipped. Just keep whipping until the peaks are stiff and don’t fall over when you jiggle the bowl–like meringue.
  6. While that’s mixing, put your star-shaped decorating tip in a disposable pastry bag, then place the pastry bag in a cup and turn the sides down.
  7. Paint the insides of the pastry bag with stripes of the food coloring. If I’m not being super clear about how to do the rainbow swirls, just check out this cool photo tutorial for making the color-swirl effect over on The Chickabug Blog (that’s where I learned to do it). I actually just let the coloring drool down the sides, since the gel food coloring I have is very fun to play with…I may have gotten carried away.
  8. Once the meringue is stiff, put it in the pastry bag and pipe it onto the wax-paper-lined baking sheet. I added a little twist while piping–made the swirly whirly.
  9. Sprinkle with funfetti…we’re getting close…
  10. Place in the oven and pace the floor for about 45 minutes. Then rotate the pans and resume pacing.
  11. At the hour and a half mark, take a meringue out (just one!) and allow it to cool. Test it and see if that’s the texture you would like. If you like it kinda soft (like it should be), take them all out of the oven and allow to cool. If you want the cookies crunchier, leave them in the oven for another half-hour, then check again.
  12. Once cooled, you are required to eat them all that day…just fyi.

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