Wicked Healthy Almond Meringue Cookies

Wicked Healthy Almond Meringue Cookies

We’re so excited about the new Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. The Sarno brothers have long been making us drool over their creative concoctions. Their food philosophy is simple: shoot for 80% healthy and 20% wicked. The Wicked Healthy cookbook is inspired by ingredients and flavor, and shows you how to put plants on the center of your plate. They’re all about good food—no preaching or strict rules.

The Wicked Healthy Cookbook is a great one and we are thrilled to share a sneak peek. What’s inside? Gorgeous photography, must-have tips on entertaining, innovative cooking techniques (have you seen what they can do with mushrooms?!), and 129 unique wicked delicious recipes. They shared one here—these delightful vegan meringue cookies made from aquafaba—that we’re excited to share with World of Vegan readers. Buon appetito!

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Almond Meringue Cookies

  • Author: Chad Sarno, Derek Sarno, and David Joachim
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours and 15 minutes
  • Yield: 50 servings 1x
  • Category: Dessert
  • Method: Oven, Countertop
  • Cuisine: French
  • Diet: Vegan

Description

In the fall of 2015, we featured these cookies on several catering menus. We usually made them with dried fruit powder like raspberry, then dried the meringue in sheets and broke it up into shards, as in Brûléed Pineapple with Spiced Panko, Berries, and Meringue (page 231). Flavor the cookies however you like (see the Options), but try to stick with freeze-dried fruit powders. Liquid extracts and flavorings tend to make the meringues fall.


Ingredients

Scale
  • Plant-Based Meringue (see below)
  • 1 teaspoon almond extract
  • seeds scraped from ½ vanilla bean
  • ¼ cup finely ground unsalted roasted almonds, optional

Instructions

  1. Preheat the oven to 200ºF. Line two baking sheets with parchment paper.
  2. Make the meringue until it is fully whipped. Whip the almond extract and vanilla seeds into the meringue.
  3. Spoon the meringue into a pastry bag fitted with a round tip. Or use a zipper-lock bag and cut off a corner. If your parchment is curling up from the baking sheets, dollop a little meringue under each corner to secure it. Pipe cookies into pointy mounds about 1½ inches in diameter. They should look like big Hershey’s kisses. You need only about ½ inch space between cookies because they won’t expand much during baking. Sprinkle the ground almonds, if using, evenly over the cookies.
  4. Bake until the cookies look dry and off-white in color, 2 hours. Rotate the pans halfway through the baking for even heating. Cool completely on the baking sheets. Store in well-sealed containers. Humidity and moisture will make the cookies sticky, so store them in a cool, dry cupboard.

Notes

  • RASPBERRY MERINGUE COOKIES:: When making the meringue, add cup powdered freeze-dried raspberries (buzzed in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute raspberry extract for the almond extract.
  • LEMON MERINGUE COOKIES: When making the meringue, add 2 tablespoons lemon peel powder (buzz the dried lemon peel in a clean spice grinder) along with the sugar. Omit the vanilla and almonds, and substitute lemon extract for the almond extract.
  • CANDY CANE MERINGUE COOKIES: When making the meringue, reduce the sugar by 2 tablespoons and add 3 to 4 tablespoons crushed candy canes along with the sugar while whipping. Omit the vanilla and almonds, and substitute 1 teaspoon peppermint extract or a few drops of food-grade peppermint essential oil for the almond extract.

Keywords: almonds, cookies, dairy-free, egg-free, meringue, sweets, treats

How to Make the Mighty Wicked Meringue

This recipe still blows our minds. You mean the leftover liquid from a can of beans (called aquafaba) can be used to make desserts?! Most people pour their bean liquid down the drain. But surprise—it has enough protein to whip up just like egg whites. Voilà—plant-based meringue! You can use this meringue as a base for everything from pancakes and pastries to meringue-topped pies and Almond Meringue Cookies.

Ingredients

  • 1 can (14 ounces) no-salt-added chickpeas
  • ½ teaspoon cream of tartar
  • ½ cup semi-fine (see Pro Tip) organic cane sugar

Instructions

  1. Strain the chickpea liquid into the bowl of an electric mixer. You should have about ½ cup. (Use the chickpeas for something else such as the Four-Bean and Sweet Potato Slow-Cooker Chili on page 166 in the book).
  2. Add the cream of tartar to the bowl and fit the mixer with the whisk attachment. Whip on high speed until the mixture increases in volume and stiffens a bit, 4 to 6 minutes.
  3. Reduce the speed to medium high and gradually add the sugar, a few tablespoons at a time. Blend about 4 minutes more, stopping and scraping down the sides of the bowl as necessary. The meringue is done when it holds its shape as the whip attachment is lifted. You should also be able to hold the bowl upside down without the meringue falling out. Continue whipping until you can do that. Otherwise, the meringue will not hold its shape when cooked.

Notes

And there you have it! All you need to know about how to make some delicious and beautiful vegan meringue cookies!

Hungry for more? Take a peek at the awesomeness that will be dished up in this epic vegan cookbook: 

More Wicked Awesome Cookie Recipes:

Wicked Healthy Almond Meringue Cookies recipe excerpted from the book THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim. Copyright © 2018 by Chad Sarno and Derek Sarno. Article edited by Amanda Meth. Reprinted with permission of Grand Central Life & Style. All rights reserved.

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7 Comments - Write a Comment

  1. Amanda · Edit

    This recipe will have your friends thinking you’re a pastry chef! So delicious!

    Reply
  2. I’m obsessed with aquafaba!! It’s so magical. I can’t believe it’s this easy to make vegan meringues.

    Reply
  3. Marie H. · Edit

    So surprising that you can make meringue cookies with bean brine! Whoa! Blew my mind. I actually added some natural colorings to mine and made rainbow meringue cookies – they came out beautiful! I love this recipe!

    Reply
  4. Janaye · Edit

    Omg I haven’t had meringue in such a long time! These look amazing 🙂

    Reply
  5. Andrea · Edit

    Woah, I used to love these as a kid! I can’t wait to make them 🙂

    Reply
  6. Beatriz Buono-Core · Edit

    I looove merengue! This recipe is a sweet lover MUST! 🙂

    Reply

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