A veganized version of my great-grandmother's recipe for schaum brötle, a delicate, melt-in-your-mouth, German meringue cookie filled with chopped walnuts, chocolate chips, and a bit of lemon zest to brighten the flavors.
Preheat the oven to 250 degrees Fahrenheit. Line a baking sheet with tin foil or a silicone baking mat.
Beat the aquafaba in a medium size mixing bowl until stiff and glossy and stiff peaks form.
Beat in the sugar a little bit at a time, and continue beating at medium speed for 2 minutes after all of the sugar has been incorporated.
Gently fold in the chocolate chips, chopped nuts, and grated lemon zest.
Spoon the cookie mixture onto the prepared baking sheet. Spoonfuls should be about 1 tablespoon each (I use a cookie dough scoop to make it easy). Cookies will expand slightly, so leave a bit of room between cookies.
Bake the cookies for 35 minutes, then remove them from the oven. The cookies will be very delicate when they first come out of the oven. Carefully remove the cookies from the baking sheet and allow them to cool completely on a wire cooling rack.