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Tie-Dye Pretzel Meringue Cookies

Tie-dye sweetness overload recipe, guaranteed. A delicious, crisp cookie that combines 3 of our favorite things: pretzels, meringues, and rainbow colors! They are easy to make and irresistible colorful snacks incorporated Suncore Foods® Aqua Blue Spirulina & Purple Sweet Potato Powders. The fantastic harmony of salt & sweet Tie-Dye Pretzel Meringue Cookies that melt in your mouth - warning: they may cause excessive happiness. Enjoy!


1/2 cup reduced aquafaba *refrigerated overnight
1 cup powdered sugar
1/4 tsp cream of tartar
1 tsp Suncore Foods® Aqua Blue Spirurlina Powder & Suncore Foods® Purple Sweet Potato Powder for the color

Pretzels & Almond Cookies:
90g butter
150g all purpose flour
70g almond flour
50g powdered sugar
30g caster sugar
25g almond milk
1 tsp almond extract
Pinch of salt


1. Cookies – In a stand mixer, cream the butter, powdered & caster sugar, almond extract. Add in flour, almond flour, salt, milk and mix for dough forms. Cover dough with plastic wrap and chill in the fridge for 15 minutes. Preheat oven to 180c. Roll dough out onto a piece of parchment paper and cut out the dough using a cookie cutter. Bake cookies for 12 mins. Allow cookies to cool completely.

2. Meringue – Preheat the oven to 90c. Line a baking tray with greaseproof paper.
Clean bowl and whisker using kitchen towel with a little bit of vinegar. Place the aquafaba and cream of tartar into the bowl of an electric mixer.
Whisk for 5 mins until it’s double in size and foamy. Slowly add powdered sugar, one tablespoon at the time. whisking until the mixture forms stiff, glossy peaks (15 mins). Add Suncore Foods® Aqua Blue Spirurlina Powder & Suncore Foods® Purple Sweet Potato Powder and whisk to combine. Transfer the meringue mixture into a icing bag with a star tip. Pipe onto the cookie and pretzel.

3. Bake cookies at 90c for 2 hours. Take them out of the oven, let them cool. Store in a dry place so they maintain their shape.