2 years ago
danidee
in English · 19,415 Views
likes 23clips 22comments 3
Vegan Pistachio Meringue Cookies - No Egg Whites Needed!
One of my favorite parts of visiting the French bakery by my house is being able to see the giant meringue cookies sitting in their baskets in the pastry display case. There's chocolate meringues, lemon meringues, coconut meringues, but I think that pistachio meringues add a bit more exotic flavor to the standard meringue recipe. (Cover these with coarsely ground pistachio for an extra touch. Or if this is a St. Patty's recipe for you, you can even add a couple drops of green food coloring to achieve a luxurious-looking pale green!)

Vegan Pistachio Meringue Cookies

(Makes approximately 30 cookies)
INGREDIENTS:
3/4 cup water

1/4 cup wheat starch
1 teaspoon xanthan gum
2 tablespoons soy protein isolate
1/4 teaspoon cream of tartar
1 cup sugar
3/4 teaspoon vanilla extract
1/3 cup toasted pistachios chopped into 1/4 inch pieces (chopped in half)

DIRECTIONS:
1) Toast the pistachios. Preheat your oven to 200F. Line two baking sheets with parchment paper.Learn more about how to toast nuts.

2) Beat the structure building ingredientsIn a medium mixing bowl add the water, wheat starch, xanthan gum and beat for 1 minute. Add the soy protein isolate and beat for 2 more minutes. Add the cream of tartar and beat for 4 more minutes.
3) Beat in the flavor building ingredientsCarefully sprinkle half the sugar into the mixture and continue to beat until incorporated which should take about 30 seconds. Add the vanilla extract and caramel sauce. Reduce the speed to the lowest setting on your mixer and slowly add the remaining sugar. Mix until just incorporated. Now fold in the pistachios.
4) Pipe the vegan meringue onto the baking sheet then bake to perfectionI recommend piping them into 1 1/2 inch rounds on a baking sheet using the biggest star tip you can find. If you're unable to pipe then use two spoons to arrange about 3 tablespoons of meringue on the baking sheet about 1 inch apart. Bake for 3 hours and 30 minutes. Store the cooled in an open container at room temperature for up to three weeks. The meringues will dry out and become more crisp, losing their chewy centers the longer they sit around.

3 comments
My great aunt was famous for her meringues! This makes me want to try!
2 years ago·Reply
10
I totally thought meringue was all egg white! You're a magician!
2 years ago·Reply
20
@galinda That's what I aim for! ;)
2 years ago·Reply