Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, eggless/vegan meringue rainbow cookies. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Eggless/Vegan Meringue Rainbow Cookies is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Eggless/Vegan Meringue Rainbow Cookies is something that I have loved my entire life. They are fine and they look wonderful.
I use it in my all baked desserts whether it is cake, cookies and much more. I have been using Flax seeds in baking to replace eggs for many years now but there was only one problem. A sweet treat which was always there in a vegan's list, but only now it could be possible.
To get started with this particular recipe, we must prepare a few components. You can have eggless/vegan meringue rainbow cookies using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Eggless/Vegan Meringue Rainbow Cookies:
- Make ready can chickpeas, Water only
- Take castor sugar
- Take cream of tartar
- Prepare Gel food colours- pink, blue, yellow, green
Italian Rainbow Cookies are made with delicate almond cookies layered with apricot jam and then topped with dark chocolate ganache. These cookies are also called Italian flag cookies or Napoleon cookies. I used the recipe for rainbow cookies from Food Network. Very easy to bake and make eggless rainbow cake to brighten up any special occasion.
Steps to make Eggless/Vegan Meringue Rainbow Cookies:
- Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy.
- Add the cream of tartar and whisk again for another minute.
- While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more.
- Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.
- Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.
- Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour.
- Store in an airtight container for up to 10 days.
The one thing which I missed to do was coating each layer with sugar syrup before frosting the cake. I was on a time crunch couldn't do it. I wish I had done it because the cake was not as moist and soft as the Eggless. Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a just-right sweetness, and they melt in your These meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up much like their namesake cousins, but made for vegans.
So that’s going to wrap this up with this exceptional food eggless/vegan meringue rainbow cookies recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
