I wanted to experiment and come up with a little different twist on my classic meringue recipe that is simple to make. I just added a touch of lavender and purple food gel to these beautiful cookies for a slight touch of color and flavor. Lavender has such a strong flavor that a little bit goes a long way here.

People say that meringues is hard to make, but I think it just require a bit of patience. The benefit of using Aguafaba instead of traditional egg-white meringue is you can’t over-beat it (and of course it is cholesterol free…). The Aguafaba meringue can also be re-beat of it loses it’s texture so don’t be intimidated, you would be surprised how fluffy it gets!

You can find culinary lavender online, but it’s usually available at specialty shops and high-end grocery stores. I order my organic culinary lavender on Amazon and a bag lasts for a long time since a little bit goes a long way here.

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Lavender Meringue Cookies
Lavender meringue cookies vegan
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Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 1 Hour
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 1 Hour
Servings
Ingredients
Lavender meringue cookies vegan
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place an oven rack in the middle position and preheat your oven to 225 Fahrenheit. Line 2 baking sheets with parchment paper or silicone mat.
    Ingredients for aguafaba meringue
  2. Use an electric mixer (I used my stand mixer with the whisk attachment) and add the Aguafaba and Cream of Tartar. Whisk on medium-low until it becomes slightly opaque.
  3. Start adding the powder sugar, one spoon at a time and beat on high speed for about 1 minute each time. (I use a stop watch for timing estimate, lower the speed when I add in a spoon and then run on high for a minute)
  4. The meringue will start to thicken and get whiter and fluffier each time you add more. Keep beating until the meringue looks white and shiny and all of the sugar is incorporated. Add the Vanilla Extract, food coloring gel and grounded dried lavender buds and keep beating for another 10 minutes
  5. Once you have a nice thick meringue with peaks, make the cookies. Scoop the meringue into a pastry bag. Using a round or star tip, pipe rounds onto the prepared sheet pans, leaving about 1 inch between each cookie.
    Aguafaba meringue cookies
  6. Transfer to the preheated oven and bake 1 to 1 hour 15 minutes, depending on the size of the cookies. Rotate the pans half way through the baking process.
  7. Remove the baking sheet from the oven when meringues are completely dry. After resting a few minutes, you can easily lift the cookies off the baking sheet to cool completely before serving or storing.