Almond "Meringue" Cookies (Vegan)
Serves: 30 cookies
* drained liquid from one (15 oz) can organic chickpeas (no salt added)
  • ¾ cup aquafaba* (unsalted)
  • 4 Tbsp sugar
  • 1 cup whole almonds (roasted, unsalted)
  • 1 cup whole hazelnuts (roasted, unsalted)
  • ¼ tsp pure almond extract
  1. Preheat the oven 350 F
  2. Place the aquafaba liquid in the bowl of an electric mixer and beat on high speed with the whisk attachment until it starts to foam (4-5 minutes).
  3. Then, with the motor still running, slowly add in the sugar, one tablespoon at a time, and almond extract, and continue to whisk for an additional 5-8 minutes or until stiff peaks form and the mixture is glossy --see video clip below.
  4. Meanwhile, place the whole almonds and hazelnuts in the bowl of a food processor and grind finely.
  5. Gently stir the whipped-up aquafaba with the ground nuts (do not over stir!).
  6. Drop by big rounded tablespoons onto a baking sheet, lined with parchment paper.
  7. Bake in preheated oven for 15 minutes.
  8. Let cool for just 1 minute and gently lift each cookie with a spatula.
  9. Store in an airtight container so that the cookies stay crunchy.
Recipe by Cuisinicity at