Aquafaba Meringue Cookies
Executive Chef Larry Posen
The University Center is a residential facility in Chicago serving four colleges: DePaul University, Columbia College, Roosevelt University and Robert Morris University. Its dining hall is available to students from all those schools, many of whom are seeking more vegan and vegetarian options, says Executive Chef Larry Posen. So he and his team participated in plant-based training with the Humane Society, learning how to prepare many new dishes. These simple meringue cookies are made with aquafaba, another name for the liquid drained from canned chickpeas or garbanzo beans. Aquafaba whips up just like egg whites.
¾ cup + 3 tbsp. canned chickpea (garbanzo) liquid
1¼ cups granulated sugar
1 tbsp. + ¾ tsp. vanilla extract
1. Preheat oven to 225 F In large mixer bowl with mixer at high speed, start whipping chickpea liquid. Gradually add sugar, whipping constantly. Add vanilla; continue whipping until stiff peaks form.
2. Fill piping bag with whipped mixture. Pipe onto parchment-lined baking sheets. Bake in preheated 225 F oven for 2 hours or until dry.
3. Store cookies in tightly covered container.
Photograph: Winsight staff