Vegan Mint Chocolate Meringues

By gnikylime

A combination of my slightly tweaked version of the basic aquafabe meringues http://itdoesnttastelikechicken.com/2015/07/05/vegan-meringue-cookies/ combined with with the recipe from my mom's 60's era (?) Dallas Junior League cookbook mint chocolate chip meringue recipe.

Ingredients

• The liquid from 1, 15oz/400g can of Unsalted Chickpeas (about 1/2 cup of liquid)
• 1/4 teaspoon Vanilla Extract
• 1/4 teaspoon mint extract
• 2 drops green food coloring
• 1/8 teaspoon Cream of Tartar
• pinch of salt
• 1/8 cup superfine White Sugar
• 3/4 cup miniature chocolate chips (100 g. Schokoladenraspeln, further chopped)

Preparation

Step 1

Preheat the oven to 200F (100C).
Pour out the liquid from the can of chickpeas, and add it to a mixer bowl along with the vanilla and mint extracts, green food coloring, and the cream of tartar.
Start beating on high, and slowly pour in the sugar and salt as the beater is running. You may need to stop and scrape off any sugar that stuck to the sides of the bowl.
Continue to beat, stopping every now and then to check the meringue. When stiff peaks hold in the meringue without it collapsing, they are ready. It took me about 6 to 6½ minutes to reach the stiff peaks.
Gently fold miniature chocolate chips into the stiff aquafaba.
Line a baking sheet with parchment paper, and use small dots of meringue to hold the parchment paper down if needed.
Use a pastry bag, or a spoon to dollop on the meringue into even mounds.
Bake for 1½ to 2¼ hours, rotating the pans half way through. Now it's a little difficult to tell exactly when they are done, and I really racked my brain on how to share this information, but there is not much of a visual cue, so you are going to have to go with your gut a little on this one. If the meringues are small or you want a chewy center, opt for less time. If they are large or you prefer a meringue that is crunchy all the way through, opt for more time. It's not very easy to tell when they are ready just by look, so the best way is if you are able to take one out of the oven, (carefully tear a piece of parchment off with a meringue on it) let it cool, and see if it's are the correct texture. If it is, take the rest out of the oven. If not, bake longer. When they are ready let them cook and enjoy!
Store in a cool dry place. They are best eaten that day, but if your environment is very dry (not humid), they can last a few days.