Peppermint Aquafaba Meringues

• Baking & Spices

  • 1/2 tsp Cream of tartar
  • 3/4 cup Granulated sugar
  • 1 tsp Peppermint extract

• Oils & Vinegars

  • 1 Baking spray

• Other

  • 3/4 cup Aquafaba (the drained liquid from a 15-oz. can of chickpeas

Found on cookinglight.com

Description

Directions

• Preheat oven to 250 °. Line a baking sheet with parchment paper; spray lightly with baking spray. Combine the aquafaba and cream of tartar in the bowl of a stand mixer; beat on high until white and glossy, and soft peaks form, 2 to 5 minutes. With the mixer running, slowly add sugar to aquafaba mixture, 1 tablespoon at a time. Continue mixing until peaks are more defined and stiff, 10-15 minutes. Add peppermint extract to bowl; mix until incorporated. Transfer meringue mixture to a pastry bag, fitted with a ¼-inch round tip; squeeze 2-inch round mounds onto prepared pan, about 1 inch apart. Bake at 250 ° for 2 hours or until dry and firm to the touch.