Airy and delicate, meringue cookies are truly a delight to eat. I’m glad that there is a vegan alternative to this cookie, since they are hard to resist! Take some time today to try this modern and cruelty-free version of a traditional French dessert.

• 1 cup aquafaba (the liquid from a 15oz can of unsalted chickpeas)
• 1/2 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 3/4 cup white sugar
• 2 teaspoons beet juice

1. Preheat the oven to 200 degrees Fahrenheit.
2. Add the aquafaba, cream of tartar, and vanilla into your stand mixer bowl.
3. Starting off slow, beat the liquid until it is foamy.
4. As you increase your speed, slowly incorporate your sugar into the mixture.
5. You will be done mixing once glossy stiff peaks have formed. Now gently fold in beet juice to the mixture.
6. Transfer meringue into a pastry bag, or a sandwich bag with a corner snipped off.
7. On a lined baking sheet, pipe meringue into peak-shaped cookies. Don’t be afraid to place them close to each other, as they won’t spread while baking.
8. Let bake for 1 hour, then turn off the oven. Keep the oven door closed, and let the meringues sit for 1 hour to cool down.
9. Enjoy!