These crispy delicate cookies are modeled after French lace cookies, typically made with butter, white flour and lots of sugar. Instead, I use ground nuts and whipped up aquafaba or the liquid drained from canned chickpeas (click here to learn more about it, it is brilliant…I wish I had thought of it on my own!!!), so it is completely vegan! I cut down drastically on the sugar– only 4 Tablespoons for 2 1/2 dozen cookies, to be exact! They are absolutely delicious!
Almond “Meringue” Cookies (Vegan)
* drained liquid from one (15 oz) can organic chickpeas (no salt added)
Servings 30 cookies
Calories 42kcal
Ingredients
- 3/4 cup aquafaba* unsalted
- 4 Tbsp sugar
- 1 cup whole almonds roasted, unsalted
- 1 cup whole hazelnuts roasted, unsalted
- 1/4 tsp pure almond extract
Instructions
- Preheat the oven 350 F
- 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).
- 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.
- Meanwhile, place the whole almonds and hazelnuts in the bowl of a food processor and grind finely.
- Gently stir the whipped-up aquafaba with the ground nuts (do not over stir!).
- Drop by big rounded tablespoons onto a baking sheet, lined with parchment paper.
- Bake in preheated oven for 15 minutes.
- Let cool for just 1 minute and gently lift each cookie with a spatula.
- Store in an airtight container so that the cookies stay crunchy.
Nutrition
Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Cholesterol: 5mg | Sodium: 16mg | Sugar: 4g
3/4 cup aquafaba = Drained liquid from one (15oz) can chickpeas
…Or, if you prefer, you can also make aquafaba from scratch (click here for a step by step recipe)
chère Catherine, je vais essayer ta recette avec l’eau des pois chiches ici aussi en France on commence à utiliser ça!
Super! Elyette! Dis-moi ce que tu en penses!!! 🙂
Wow these look amazing! So creative! I might have to make these with Tatie 🙂
Yes indeed my Natalia! You are going to LOOOOOOOVE these!!! 🙂
Madame,
Encore une fois de plus votre dernière création me paraît magique…..
J’ai entendu parler de ci de là de meringues faites sans blanc d’œuf et je pensais que cela ne pouvait pas être vrai…..
Mais lorsque je vois votre belle photo de ces ” dentelles” appaitissantes avec votre recette si simple et si précise , je ne peux que me réjouir de les faire dés demain..
Merci Madame, c’est avec toujours autant de plaisir gustatif que je suis vos recettes.
Mme Natta
MERCI MERCI Madame Natta!!! Votre petit mot me remplie de joie!! Il me tarde que vous essayiez cette recette! je suis sûre que vous allez vous régaler!! 🙂
WOW!!! I’m in awe… cannot wait to try these!!!
AWWWWW THANK YOU sweetie!! I really labored over this one because I wanted it to come out not only crispy delicious but also not too delicate and break easily! So, you know me, I did it and redid it, time and time again, changing one variable at a time until….I GOT IT!!! It works perfectly now! You are going to LOVE these!!! 🙂
oh this sounds so interesting. Definitely will try it? How many cans of chickpeas did you have to open to get 3/4 cup of Aquafaba?
Hi Barbara! only 1 (15 oz) can–see my little asterisk next to aquafaba in the ingredient list. let me know if you think I should make it more clear 🙂
Thanks Catherine. Now I see it. I think I would embolden it or something. Could also be my print is too small on my pc. (Lol)
Yes Barbara, I also put a picture of canned chickpeas and specified below just to be sure!! 🙂
Hi Catherine! OMG ! this sounds sooo yummy, like many other of your recipes as well…. I was wondering if I can use agave or honey instead of sugar? Can’t wait to make them. As usual, you never cease to amaze me ! Thanx!
Thank you so much Inga! 🙂 To tell you the truth,I wouldn’t “play” with the recipe because it works perfectly just that way and 4 Tbsp of sugar is absolutely fine–in fact quite low, so I don’t see any advantage in substituting nutritionally, especially since I don’t know that it won’t change the texture, which is so crucial for these crunchy delicate cookies! I hope this is helpful! 🙂