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Before you jump to Eggless/Vegan Meringue Rainbow Cookies recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.
Most of us have been taught to think that comfort foods are bad and should be avoided. If your comfort food is candy or junk food this can be true. Other times, however, comfort foods can be altogether healthy and it's good for you to eat them. There are some foods that actually can raise your moods when you consume them. If you feel a little bit down and in need of an emotional pick me up, try several of these.
Make a trail mixout of various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to raise your mood. This is because seeds and nuts have lots of magnesium which boosts your brain's serotonin levels. Serotonin is a feel-good substance that directs the brain how to feel at any given moment. The more of it in your brain, the happier you'll feel. Not only that, nuts, particularly, are a great protein food source.
As you can see, you don't need to eat all that junk food when you want to feel better! Try some of these instead!
We hope you got benefit from reading it, now let's go back to eggless/vegan meringue rainbow cookies recipe. You can cook eggless/vegan meringue rainbow cookies using 4 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to cook Eggless/Vegan Meringue Rainbow Cookies:
- You need 1 (400 g) of can chickpeas, Water only.
- Prepare 100 gm of castor sugar.
- Take 1/4 tsp of cream of tartar.
- You need 3-4 of Gel food colours- pink, blue, yellow, green.
Steps to make Eggless/Vegan Meringue Rainbow Cookies:
- 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..
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