Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, eggless/vegan meringue rainbow cookies. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Eggless/Vegan Meringue Rainbow Cookies is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Eggless/Vegan Meringue Rainbow Cookies is something that I have loved my whole life.

And so is born the most perfect version of a vegan meringue cookie. Don't let its origins scare you - this sweet treat tastes nothing like beans. In fact, once whipped, you would never know that you're not actually baking with eggs.

To begin with this particular recipe, we have to first prepare a few components. You can have eggless/vegan meringue rainbow cookies using 4 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Eggless/Vegan Meringue Rainbow Cookies:

1. Take can chickpeas, Water only
2. Get castor sugar
3. Take cream of tartar
4. Get Gel food colours- pink, blue, yellow, green

And, since the world is going crazy for rainbow everything right now, I added some food coloring to create beautiful meringues that are just begging to be 'grammed. Vegan Rainbow Meringues Eggless/Vegan Meringue Rainbow Cookies. Let me preach the meringue cookie gospel for a moment here. Alternatively, you can scoop the meringues onto the baking sheets in tablespoon rounds.

Instructions to make Eggless/Vegan Meringue Rainbow Cookies:

1. 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.
2. Add the cream of tartar and whisk again for another minute.
3. 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.
4. Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently.
5. Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds.
6. 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.
7. Store in an airtight container for up to 10 days.

To make these you just take some of the water from a can of chickpeas, and place it in your electric mixer with some cream of tartar. Cream of tartar really works for stabilization and it's exactly like you would use if you were whipping egg whites. You start off slow to get it nice and foamy as you can see above. See more ideas about Eggless recipes, Eggless, Eggless baking. Divide meringue in four equal portions and respective colors.

So that’s going to wrap this up for this special food eggless/vegan meringue rainbow cookies recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!