Eggless/Vegan Meringue Rainbow Cookies

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Eggless/Vegan Meringue Rainbow Cookies. It is one of my favorites. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Eggless/Vegan Meringue Rainbow Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Eggless/Vegan Meringue Rainbow Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Eggless/Vegan Meringue Rainbow Cookies is 25 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Eggless/Vegan Meringue Rainbow Cookies estimated approx 90 minutes.

To begin with this 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 that.

#5ingredients Meringues are light and airy, with a just-right sweetness, and they melt in your mouth with their crisp-tender texture. They’re crunchy, chewy, sweet and delicious.

Ingredients and spices that need to be Prepare to make Eggless/Vegan Meringue Rainbow Cookies:

1. 1 (400 g) can chickpeas, Water only
2. 100 gm castor sugar
3. 1/4 tsp cream of tartar
4. 3-4 Gel food colours- pink, blue, yellow, green

Steps to make to make Eggless/Vegan Meringue Rainbow Cookies

1. 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.
2. Add the cream of tartar and whisk again for another minute.
3. 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.
4. Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.
5. Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.
6. 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.
7. Store in an airtight container for up to 10 days.

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So that's going to wrap this up with this special food Steps to Make Speedy Eggless/Vegan Meringue Rainbow Cookies. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!