Description
These vegan meringues use the liquid from a tin of chickpeas as the substitute for egg whites – genius! Use these vegan meringues wherever you would use egg white meringue such as summer fruit pavlova and Eton mess.
Ingredients
- 1 (15 ounce) can chickpeas (garbanzo beans), undrained
- ¼ teaspoon cream of tartar
- ¾ cup white sugar
- ½ teaspoon vanilla extract (Optional)
Instructions
- Preheat oven to 210 degrees F (100 degrees C). Line a baking sheet with baking parchment.
- Drain chickpeas
- reserving 1/2 cup liquid from the can. Save the chickpeas for another use. Pour chickpea liquid into a bowl and add the cream of tartar. Beat mixture using an electric mixer until soft peaks form. Gradually add sugar
- 1 tablespoon at a time
- as you continually beat until glossy peaks form
- about 20 minutes; beat in vanilla extract until well incorporated.
- Spoon mixture into a piping bag and pipe into small circles
- about 1 inch in diameter
- onto the prepared baking sheet.
- Bake in the preheated oven until meringues are firm and come away easily from the parchment paper
- about 90 minutes. Remove from the oven and allow to cool completely
- at least 15 minutes.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Servings: 25