vegan_meringues

Mint Chocolate Chip Meringue Cookies

vegan_meringues

As someone who eats a mostly vegan diet, there are some foods I’ve learned to live without. Cheese is an excellent example. Yes, there are plenty of vegan alternatives, ranging from cashew-based “cheese” to daiya to nutritional yeast, among many others. And while I can appreciate these substitutions in their own right, there is simply nothing like melty mozzarella or stinky blue cheese. And that’s fine. I personally feel my best when I’m not eating real cheese.

vegan_meringue

Meringue, on the other hand, is something I’ve missed dearly. As a topping for pie and in cookie form, I have always loved meringue. But when I became more serious about eliminating animal products from my food choices about a year ago, I sort of just accepted the fact that there wasn’t a good vegan alternative for egg whites. Chia and flax eggs are great, but they’ll only get you so far.

chocolate_meringue

And then last week, after passing by the Ener-G egg replacer so many times before, I finally decided to give it a try. I was so impressed with the texture it allowed me to achieve for the marshmallow topping on my s’mores cupcakes, I knew I had to attempt to make a batch of meringue cookies.

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Crispy little cookies that are so light they almost resemble bites of air, yet are somehow so satisfying.

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I added a little cocoa powder, some chopped up chocolate chips, and a splash of mint extract, combining my love for mint chocolate chip ice cream and meringues all into one. The flavor possibilities are endless.

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I think I can go ahead and cross meringue cookies off my list of non-vegan foods I miss.

vegan_meringue_cookies

Mint Chocolate Chip Meringue Cookies
Recipe Type: Dessert
Author: Amanda Maguire
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Serves: about 20 cookies
Ingredients
  • 3 Tbs. Ener-G Egg Replacer
  • 1/2 C. Water
  • 1/4 C. Granulated Sugar
  • 1/4 C. Cocoa Powder
  • 1 Tsp. Mint Extract
  • 1/2 Tsp. Pure Vanilla Extract
  • 1/3 C. Chocolate Chips, chopped (mini chocolate chips would be perfect)
Instructions
  1. Pre-heat your oven to 300 degrees F.
  2. Lightly grease a large baking sheet and set aside.
  3. In a stand mixer, combine the egg replacer and water. Slowly turn the mixer up to the highest setting and whip for 5 minutes.
  4. Keeping the mixer on high, slowly sprinkle in the sugar and continue to whip for 5 more minutes. The mixture will significantly increase in volume, resembling fluffy egg whites.
  5. Turn the mixer to low and slowly add in the cocoa powder.
  6. Once combined, turn off the mixer and scrape down the sides of the bowl.
  7. Add the mint and vanilla extracts and pieces of chocolate chips and using a spatula, gently fold to combine.
  8. Using a cookie dough scoop or heaping tablespoons, drop the fluffy mixture onto your prepared baking sheet. You do not need to leave a lot of space between each cookie, but they should not be touching.
  9. Bake for 35 minutes, keeping a close eye on the cookies after about 30 minutes to make sure the edges don’t burn.
  10. Turn off the oven and allow the cookies to stay there until the oven has cooled. This will help them to dry out and create a perfectly crispy texture.
  11. Store in a container at room temperature.

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  1. They look so airy a delicate, yum! I love how meringues melt in your mouth. I avoid some foods for health reasons (sugar, most grains), and other for how they make me feel (gluten).

  2. These look so fluffy and delicious! I’m actually not usually a huge meringue person but you make these look reallllly hard to pass up πŸ™‚ There aren’t many foods I avoid (well besides fast food and crappy ones) but I’m always game for healthier substitutions when it works!

    1. Jessica says

      Everything she said – I agree.

  3. Dylan says

    Ah I want cookies and milk…and it’s not even 10am! I’ll admit since going vegetarian I miss anything with a smokey taste. Unfortunately whenever I taste something smokey now I get nervous that it was cooked with meat. Guess I’ll just have to keep to my whiskey!

    1. Amanda says

      haha You should give smoked paprika a try. A little goes a long way, and it has that same meaty/smokey flavor. I don’t think I’ll ever go back to regular paprika.

      1. Dylan says

        That sounds awesome! Smoked paprika has now made it to the top of my grocery list.

  4. I think it maybe your mission to kill me with your images and goodies over here….omg, these look amazing! Ok, so I suppose there is no way around the sugar and replacing it with stevia?! UGH, I need these…dang sugar free diet πŸ™

    xxoo

    1. Amanda says

      haha I think it could be worth a try with the powdered stevia. It could also be a total flop, but you’d only be wasting a few tablespoons of egg replacer. πŸ™‚

      1. Tanya says

        Just wondering if you ever tried these with the Stevia or any other sugar substitute? I also do not eat sugar. If I give these a try with a sugar substitute, I’ll let you know how they turn out. πŸ™‚

      2. Amanda says

        I haven’t tried these with a sugar substitute, but please report back if you do! πŸ™‚

  5. Russell at Chasing Delicious says

    Why have I never heard of chocolate chip meringues? These guys look super scrumptious!

    1. Amanda says

      I used to eat chocolate chip meringues from TJ’s all the time. They were part of the inspiration for this recipe. πŸ™‚

  6. Stacey says

    Random question; how do you store the egg replacer after you open it?

    These look amazing!

    1. Amanda says

      Thanks, Stacey! I just keep it in my pantry.

  7. Kait says

    What if I don’t have a stand mixer?!?!?!?!?! <–me being desperate!

    1. Amanda says

      haha I think you could use a hand mixer, but it will require that you stand there for a solid 10 minutes. I suppose you could read a book or something. πŸ™‚

      1. Kait says

        Bahahahah ten minutes? I’m pretty sure my wrists literally couldn’t handle that. Looks like I just need to enlist a friend who owns a mixer! πŸ™‚

      2. Amanda says

        Good idea. πŸ™‚

  8. I honestly thought vegan meringue was impossible… I think this is my new favorite blog πŸ™‚

    1. Amanda says

      Up until recently, I thought it was impossible too! Love your blog, by the way. That basic white sandwich bread looks so professional!

  9. Robyn says

    I want to make these for a party. About how many cookies does the recipe make? Trying to decide if I need to double it or not. Thanks!

    1. Amanda says

      I used a cookie dough scoop and it made about 20 cookies. If you give it a try, let me know how it turns out!

      1. Robyn says

        Thank you! Will let you know.

  10. Samantha says

    These look delicious! I admire your ambition in not eating animal products! I am not so determined. How many regular egg whites do you think this recipe would need?

    1. Amanda says

      Thanks, Samantha! I’m not really sure how many egg whites this recipe would require…maybe enough to replace the 3 Tbs. of replacer + 1/2 C. water? It may not be a 1:1 ratio though. Sorry!

  11. these. look. amazing. Amanda, you are very talented. Seriously, so creative. where did you grow up?

    also, would someone tell me what’s up with all of the keyword advertising? is it some sort of new legislation or just google chrome because it’s driving me nuts!

    1. Amanda says

      Thanks, Jasper! I grew up in a small town in MA (about an hour outside of Boston), but I was born in NYC and spent the first four years there. I like to think part of NYC stuck with me. haha

      What do you mean by the keyword ads? I recently joined BlogHer, and their ads are running on the right side of my blog…maybe that’s it? I also use Google Chrome.

  12. Spencer says

    Looks like an awesome recipe. I could eat about 1000 of them I reckon!

    1. Amanda says

      It’s not hard to go to town on these – they’re so light!

  13. these do look so airy and light.. i need to make me some soon!
    i used to get hit by random cravings once in a while, but now i know i can recreate some of them and some others i dont want anymore.

    1. Amanda says

      I know what you mean. It’s interesting how our taste preferences can change over time.

  14. Pingback: Replacing Eggs
  15. Mary says

    I just made some and they were terrible! I don’t know what I did wrong. I followed the recipe step-by-step. They would not get super fluffy. It was more like sticky marshmallow fluff, but more runny. When I put them on the pan, they completely ran flat like pancake batter. πŸ™
    I did use a hand mixer and I don’t have a standing one. So maybe this isn’t the recipe for someone without a KitchenAid standing mixer, huh?
    Any suggestions?

    1. Amanda says

      Oh no! Sorry they didn’t turn out well. πŸ™ I’ve made this recipe a few times, but I always use my super powerful stand mixer, so I’m thinking that might be the issue. The texture should be really fluffy and hold it’s shape (like in the photos). It’s similar to marshmallow fluff, but it should be thick. My only other thought would be that maybe the egg replacer was expired? Either way, I apologize that the cookies weren’t a success.

  16. Joan says

    Just found this recipe. It looks soooo good!

    Do you think it would work with something like an immersion blender? Thanks

    1. Amanda says

      Hi Joan! I don’t own an immersion blender and can’t really say whether that will work. I would tend to think it wouldn’t since the recipe requires turning a stand mixer up to the highest setting for a good five minutes (and my kitchenaid mixer is crazy powerful!).

  17. Beth says

    These are finishing in the oven and look great. My son is allergic to milk, eggs and peanuts so I’m super excited to find an eggless meringue! Have you tried making these in any other flavor? If you took the cocoa powder out would it change the consistency? Thanks for the recipe, glad I found it!

    1. Amanda says

      I’m so glad your son will be able to enjoy meringue, Beth! I imagine it must be tricky finding foods that are milk, egg, and peanut-free (especially with cross-contamination). I haven’t tried making the cookies in another flavor, or leaving out the cocoa powder. If you’re up for it, you could try leaving out the cocoa and reducing the water, or finding another dry ingredient to take its place. I think now that you’ve tried the recipe as written and you know what the texture should look like pre-bake, you could play around with the ingredients and flavors a bit. πŸ™‚ Please report back on how everything works out!

  18. Jill says

    I’ve invited people over this weekend to try to make vegan malted milk balls (like Whoppers). I’ve investigated flax goo, garbanzo bean brine and wheat starch recipes, but I think I’m going to try yours and substitute malt powder for the cocoa powder. Your recipe seems like the simplest and least time in the oven. Wish me luck!

    1. Amanda says

      Vegan malted milk balls?! That sounds awesome, Jill! Let me know how it works out! I do think the texture of this meringue recipe should be perfect.

  19. Amanda says

    Ugh! The first time I tried this it was GREAT!!! I actually was using it for a pie topping so didn’t add the chocolate and mint. This time it isn’t fluffing up At all!! πŸ™

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