When I was little, my mom made these chocolate chip meringue cookies for holidays and my birthday treat at school. I love mint and chocolate combined and the light, airy texture of meringue is the perfect vessel for it!
I posted these a few months ago in the Vegan Meringue Facebook group, but finally decided to post the recipe!
Ingredients:
• 3/4 cup aquafaba
• 1 cup granulated sugar
• 1/4 tsp apple cider vinegar
• 1 tsp vanilla extract with 3 drops peppermint extract
• 1/2 cup vegan chocolate chips
Directions:
1.
Whip
aquafaba
in a clean metal bowl until it holds soft peaks. Add the apple cider vinegar
if peaks don’t form well. When mixture no longer moves if you tilt the bowl, start slowly adding sugar, 1 tablespoon at a time.
2. When all the sugar has been incorporated, meringue should be stiff and glossy. Add vanilla and peppermint extract. Sprinkle in chocolate chips and lightly fold in.
3. Dollop blobs of meringue onto a parchment lined baking sheet and bake for 2 hours in an oven heated to 225°F. Turn the oven off and leave overnight. Remove from the oven in the morning.
Avocados and Ales 
I’m so in love with aquafaba right now… These look great!
Are you on the Facebook group?? I’ve been obsessed for about 3 months now, look for more future posts including it!
I haven’t joined it yet, but now that you mention it I think I’ll join right now! I love playing with this stuff.
Love this! We used to make these growing up only my mom called them “forget me nots” 🙂
Hey! What exactly is aquafaba?
They look delish.
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Aquafaba is that juice from a can of beans when you drain it, or the cooking liquid from making beans!