Hello December! Christmas is our favourite time of year. It’s a season of baking! One of my favourite things to bake is holiday cookies and today i’m sharing my vegan Christmas tree meringue cookies with you. This recipe is vegan, gluten-free and naturally fat-free. They are sweet, light, crunchy, delicious and so fun to make.

These meringues cookies are made with Aquafaba and powdered sugar with no food colouring used.

Vegan meringues require a bit of practice, it will take a few tries to have it mastered. There are a few tricks you need to know when making vegan meringues;

Tip no.1: use powdered sugar.

Tip no.2: make sure you use a very clean bowl and whisker. I clean my bowl using kitchen towel with a little bit of vinegar.

Preheat the oven to 110c . Line a baking tray with greaseproof paper. Add chickpeas water into a large mixing bowl. Whisk for 5 minuets until it’s double in size and foamy. Slowly add powdered sugar, one tablespoon at the time. whisking until the mixture forms stiff, glossy peaks (15 minuets). Add natural superjuice powder and whisk to combine. Transfer the meringue mixture into a icing bag with a large star-shaped nozzle and pipe into Christmas tree shapes. Bake for 2 hours.

Tip no.3 Do NOT open the oven when they bake.

Christmas tree meringues cookies (Vegan & gluten-free)

This recipe is vegan, gluten-free and naturally fat-free. They are made with Aquafaba and powdered sugar with no food colouring used.

Ingredients

1/2 cup aquafaba/chickpeas water
1 cup powdered sugar
2 tbsp Emerald Pandan Leaf superjuice powder @suncorefoods

Instructions

Preheat the oven to 110c. Line a baking tray with greaseproof paper.
Clean bowl and whisker using kitchen towel with a little bit of vinegar. Place the aquafaba into the bowl of an electric mixer.
Whisk for 5 minuets until it’s double in size and foamy. Slowly add powdered sugar, one tablespoon at the time. whisking until the mixture forms stiff, glossy peaks (15 minuets). Add superjuice powder and whisk to combine. Transfer the meringue mixture into a icing bag with a large star-shaped nozzle and pipe into Christmas tree shapes. Bake for 2 hours. (Do NOT open the oven)
After 2 hours. (Meringue might take a little longer to dry if they are bigger) Take them out of the oven, let them cool and enjoy! Store in a dry place so they maintain their shape.