Chocolate Meringue Cookies: After the meringue is whipped, sift in 2 teaspoons unsweetened Dutch-process cocoa powder. Fold just to mix most of the cocoa into the meringue, but don’t fold too much or the meringue might deflate.
Swirl-Colored Cookies: To add a swirl to these cookies, prepare the empty piping bag by drawing three or four vertical food-coloring lines inside the bag, using a toothpick or the tip of a
butter knife. Draw your lines from down near the tip upward toward the middle of the bag. Use any color of natural food coloring. Once you have prepared the bag, proceed with Step 4.
Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by ⅓. Cool the aquafaba completely before using.
Recipe from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.