Vegan Meringue Cookies

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Nicole Just la Veganista https://www.nicole-just.de/blog

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    30
  • Calories icon
    Calories
    106
based on 1 ratings

These vegan meringue cookies with aquafaba are light and airy. And they are great to look at: So, you want to enjoy them the same day! The dough and the meringue mixture last 2 days in the fridge. If you wish, you can bake more cookies within 1 or 2 days. Please note: After baking, the cookies stay fresh for only 2 days. They are best eaten cooled down the same day. Store the cookies in a non-airtight container. User generated recipes have not been re-tested by Kenwood.

recipe updated Jan 20, 2024

Ingredients

  • Aquafaba icon
    Aquafaba
    60 g
  • Non-dairy margarine icon
    Non-dairy margarine
    185 g
  • All purpose flour icon
    All purpose flour
    280 g
  • Caster sugar icon
    Caster sugar
    30 g
  • Vanilla sugar icon
    Vanilla sugar
    3 teaspoons
  • Salt icon
    Salt
    1 pinch
  • Aquafaba icon
    Aquafaba
    100 g
  • Raspberry jam icon
    Raspberry jam
    2 tablespoons
  • Icing sugar icon
    Icing sugar
    150 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Baking tray - large
  • kCook icon Piping bag
  • kCook icon Lightly floured surface

Step preview

  1. Attach the K-Beater
  2. Add all purpose flour, caster sugar, vanilla sugar and salt to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 30 sec, Speed 2
  5. Then add aquafaba and non-dairy margarine to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted until dough forms - 40 sec, Speed 2
  7. Line a clean work surface with plastic wrap
  8. Transfer dough to work surface
  9. Wrap with plastic wrap
  10. Chill in fridge - 1 hr
  11. Pre-heat oven - 150°C
  12. Line a clean baking tray with parchment paper then set aside
  13. Clean Cooking Chef bowl
  14. Attach the Whisk
  15. Add aquafaba to the Cooking Chef XL Bowl
  16. Mix with splashguard fitted until light and fluffy - 5 min, Speed Max
  17. Add icing sugar and vanilla sugar to the Cooking Chef XL Bowl while machine is running
  18. Mix with splashguard fitted - 5 min, Speed 5
  19. Prepare a clean piping bag with plain round tip
  20. Transfer meringue to piping bag then set aside
  21. Transfer dough to lightly floured surface
  22. Roll out until 1/8" (5mm) thick
  23. Cut into rounds approximately 6 cm in diameter
  24. Transfer shaped dough to baking tray
  25. Pipe curls or loops around the edge of the cookies
  26. Bake until light golden - 25 min, 150°C
  27. Remove from oven and turn off heat
  28. Top with raspberry jam
  29. Return to the turned off oven while it is still hot
  30. Leave - 10 min
  31. Remove from oven and let cool
  32. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app