Vegan Snowmen Meringue Cookies

• Baking & Spices

  • 1/3 cup Chocolate chips, vegan
  • 1/2 tsp Cream of tartar *see note
  • 1 Food coloring, orange
  • 3/4 cup Sugar, fine
  • 3/4 tsp Vanilla extract, pure

• Other

  • 2 Decorating bags or ziploc bags.
  • Small round decorating tip for snowmen noses (I used Wilton #3 tip
  • Medium round decorating tip for snowmen bodies (I used Wilton #12 tip
  • Liquid from a 15 oz can of chickpeas (unsalted
  • Ribbon for snowmen scarves (vegan rope candy can be used too

Found on veganhuggs.com

Description

Ingredients

• Liquid from a 15 oz can of chickpeas (unsalted)
• 3/4 teaspoon pure vanilla extract
• 1/2 teaspoon Cream of tartar *See note
• 3/4 cup fine sugar
• 1/3 cup vegan chocolate chips
• Orange food coloring
• 2 decorating bags or ziploc bags.
• Small round decorating tip for snowmen noses (I used Wilton #3 tip )
• Medium round decorating tip for snowmen bodies (I used Wilton #12 tip )
• Ribbon for snowmen scarves (vegan rope candy can be used too)
• 1 fine tipped paint brush for chocolate eyes, mouth & buttons.

Directions

• Using an electric mixer or stand mixer, add chickpea brine, vanilla & cream of tartar. Start speed on low to gently incorporate. Gradually increase speed over the next few minutes, until you end up at med-high (not full speed). The mixture will start to get foamy, then it will start to thicken up & turn white & form soft peaks. Once it starts to form stiff peaks, slowly add the sugar a few tablespoons at a time. Continue whipping until sugar is incorporated and the stiff peaks are glossy & hold their shape. The process can take 10-12 mins. *See note for meringue tips
• Preheat oven to 200 degrees F (*see note)
• Line a large baking sheet with parchment paper (use dots of meringue in corners, to keep paper down)
• Cut tip off decorating bag (or ziploc) & fit with decorating tip (for both bags). Using a spoon transfer the white meringue to a pastry bag fitted with the #12 tip (you might need to fill twice). Leave about 1/3 cup meringue for orange noses. Gently twist the top to close & keep shut with a clip, band or use hand to keep closed while piping.
• Start piping the snowman head on parchment-lined baking sheet. Squeeze from the top and create a quarter-size head shape. Dont touch tip to paper, hover it over it a little bit about 1/4 inch. Stop squeezing before lifting up to avoid a long peak. Continue to the mid-body, making the circle a bit larger than the head, and so on for the bottom half of the body. The three circles should be connected. Continue until white meringue is used up. Leave about 2 inches in between each cookie. If little peaks form, slightly dampen your finger & lightly press them down. The cookies will smooth out more as they cook.
• Put 1-2 drops of food coloring into the remaining white meringue and combine. Be careful not to use too much or it could make the meringue runny. Fill your pastry bag and begin piping the noses. I made a tiny circular motion as I worked up.
• Place in oven for 1 1/2 - 2 hours (*see note). The cookies should be light and crisp and not browned. To check for doneness, test to see if a cookie will easily lift off parchment paper. The bottoms should be dry and not sticky. Turn off heat & let cookies completely cool in oven before removing to avoid cracking.
• When cookies are completely cooled, melt your chocolate chips over low heat & stir constantly to prevent burning or microwave for 30-60 seconds. Using a small-tipped paint brush or toothpick, dot on eyes, buttons and make little smiles. Have fun with it!
• For the snowmen scarves, cut & tie ribbon around the neck or use vegan rope candy.

Nutrition