So I was talking to my friend Emma about this yesterday and we both thought, who was the first person to discover this trick? These vegan meringues use no eggs and instead use (you won’t believe it) the liquid drained from a can of chickpeas. I know its crazy! Who thought, hey I might whisk this and see what happens?
Whoever you are, I take my hat off to you!
- The liquid from 1 can of chickpeas
- 1 cup if icing sugar
- 1/2 tsp of cream of tartar
- 1 tsp of vanilla extract
Preheat the oven to 120c.
Pour the chickpea liquid into a bowl and using a hand beater beat until it becomes white, fluffy and doubles in size. Add the icing sugar, vanilla and cream of tartar and beat until combined and you can make soft peaks.
Pipe small swirls onto trays lined with baking paper and place the trays in the oven. Bake for an hour and a half then switch off the oven and leave them in there for another half hour, do not open the oven door.