Staff Appreciation Cookie Exchange
|Vegan "aquafaba" meringues|
A teacher and staff cookie exchange is something I would totally volunteer to help with. They had it last year too but we were away in Hawaii at the time. I was so bummed. I love baking, especially for others. I get in all sorts of trouble if I have to eat all of the sweets I make. No amount of running or exercise would undo that.
I don't know what the turnout was like last year for volunteers but this year's list looked rather bleak. 25 volunteer slots were open and only 15 signed up. I ended up signing up for three and another volunteer signed up for two. So only 12 people signed up. I would have preferred to sign up for one or two and concentrate on making those nicer but I felt like they needed more variety. We had to provide two dozen of each kind of cookie. Since I had to bake 72 treats, I had to split up my time over two days. Times like this, I wish I had two ovens.
|Rosemary lemon sugar cookies|
Here are the three treats that I made:
- Rosemary lemon sugar cookies
- Lime meltaways
- Vegan aquafaba meringues
|I painted them and then used a toothpick to draw lines. Like?|
After doing the vegan meringues, I sort of feel like I have mastered meringue making. It's really not that hard if you follow the instructions. Lol. And aquafaba meringues do not taste like chickpea at all! My family liked them. I had to test these out the first time and they turned out as well. However, I tried doing them with almond extract to make them more Christmasy but they just tasted weird. On my second attempt for school, I just went with vanilla extract with a squeeze of lemon. My family liked that more. I love the way they look in blue with the streaks and rainbow pixie dust on them. So whimsical and pretty. I would totally do them again just for decoration pieces. The liquid from one can of chickpeas will make around 30 medium size meringues.
Here are things I discovered when I made my vegan meringues:
- Cooking two cookie sheets of meringues (~24) in 250F for 50 mins and leaving them in the oven for 1+ hours after you turn off the oven works best. This also depends on the size of your meringues.
- If meringues are sticky after they are cool, you didn't cook them long enough. You can stick them back in the oven at 200F for another 10-15 mins and then turn the oven off and leave them in there again to dry up.
- Once they are cool, pack them away in an airtight container. They will be less sticky as a result. If you leave them out, they will be stickier since they will draw in moisture from the air.
- Piping large meringues will most definitely lose some definition once they are baked. Smaller meringues retain more definition and they are so adorable!
- Drain your can of chickpeas over your stand mixer in the fridge for an hour or so. I had no problem whipping this up when I did this.
Meringues are so pretty. And so easy to make. Now I have a reason to save my canned chickpea liquid! It's science at work in the kitchen. Kind of mindblowing when you first make them. Whoever came up with this is a genius.