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.
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.
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.
Crispy little cookies that are so light they almost resemble bites of air, yet are somehow so satisfying.
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.
I think I can go ahead and cross meringue cookies off my list of non-vegan foods I miss.
|Mint Chocolate Chip Meringue Cookies||