Eggless/Vegan Meringue Rainbow Cookies. Rainbow sprinkles (because sprinkles make everything awesome-er). How to Make Egg-free Rainbow Meringue Cookies. Italian Rainbow Cookies are made with delicate almond cookies layered with apricot jam and then topped with dark chocolate ganache. These cookies are also called Italian flag cookies or Napoleon cookies. I used the recipe for rainbow cookies from Food Network.

Very easy to bake and make eggless rainbow cake to brighten up any special occasion. The one thing which I missed to do was coating each layer with sugar syrup before frosting the cake. I was on a time crunch couldn't do it. You can have Eggless/Vegan Meringue Rainbow Cookies using 4 ingredients and 7 steps. Here is how you cook that.

Ingredients of Eggless/Vegan Meringue Rainbow Cookies

Prepare 1 (400 g) of can chickpeas, Water only.
Prepare 100 gm of castor sugar.
You need 1/4 tsp of cream of tartar.
It's 3-4 of Gel food colours- pink, blue, yellow, green.

I wish I had done it because the cake was not as moist and soft as the Eggless. Let me preach the meringue cookie gospel for a moment here. Meringues are light and airy, with a just-right sweetness, and they melt in your These meringues are made from the leftover liquid from a can of chickpeas, whipped and baked up much like their namesake cousins, but made for vegans. These rainbow meringue cookies were so freakin' easy to make!

Eggless/Vegan Meringue Rainbow Cookies step by step

Add the water drained from the can of chickpeas and cream of tarter into a large bowl and use an electric hand-held or stand mixer to whisk for approximately 5 minutes until it's white and foamy..
Add the cream of tartar and whisk again for another minute..
While continuing to beat, gradually add in the sugar. Once all the sugar has been added, continue to beat to stiff peaks on medium speed, 5 to 7 minutes more..
Now divide the meringue in 3-4 parts and add desired colors in each bowl. Mix gently..
Transfer the meringue to a piping bag fitted with a star piping tip. Pipe the meringue onto the baking sheet into 1-inch rounds..
Bake until completely dry to the touch, about 1-1 1/2 hour. After baking, turn the oven off and leave them to cool in the oven for at least another hour..
Store in an airtight container for up to 10 days..

And the kids loved them! (and they're vegan--which is awesome). I shall introduce to you my newest LOVE LOVE LOVE: Egg-free Rainbow Meringue Cookies. I have always loved these little Italian Rainbow Cakes. I looked forward to them each Christmas as they were brought to us by friends. I find that any vegan cookie / cake I make bakes way longer than the original recipe states.