This week, Isla and I got together with my friend Leah to make the first Christmas cookies of the season! This used to be my favourite thing about Christmas, but when I moved out from my parents’ house, I kind of stopped making them, even though it had been a tradition through my whole childhood. Now that I have a child of my own, I’ve decided to revive it and will hopefully be baking a batch each weekend up until Christmas!

    
    
 

I don’t have a recipe to share today, since I used the Gingerbread recipe from Vegan Cookies Invade Your Cookie Jar, but I do feel the need to share a fantastic resource with you! Many of you will already know that there is a Facebook group called Vegan Meringue – Hits and Misses, which has been experimenting with using Aquafaba, or the liquid from canned beans, as an egg/egg-white replacement. There are some amazing recipes in the group, from savoury pies to gorgeous macarons, and it’s very much worth joining and checking regularly! 

Several clever people have come up with vegan royal icing recipes, which was previously almost impossible to achieve without the egg whites. For these cookies, I used this recipe, which resulted in absolutely perfect pipe-able royal icing which dried rock hard, just the way it should. I added a bit of vanilla to the mix and it tastes fantastic, I’m very excited to use it again in the future and am sure that my cookie decorating game has jumped up several levels!

Have you made royal icing with aquafaba? What did you think?